When I emailed the Port Club members to entice them to make recipes with me again, Sam replied, "Just pineapple and just bleu cheese sounds good to me!"
While I thought of all the things I could do with those two foods (I seriously considered a souffle!), I decided that Sam was right...just pineapple and just bleu cheese would be perfect.
So, I put together a simple snack for us to enjoy with our wine: I filled phyllo tartlette shells (the kind you buy in the frozen foods section) with a slice of fresh pineapple and a crumble of gorgonzola. I zapped it with a brulee torch to slightly melt the cheese and caramelize the pineapple.
Sharon played along and made a delicious bleu cheese cheesecake topped with pineapple pepper jelly to eat with crackers.
All in all, I tried four varietals: a sparkling Bouvay, a late-harvest Riesling, a dry red (I forget which kind; we had several open that night!) and a ruby port.
I liked the Riesling the best, even though I am not typically a sweet-wine drinker. The port was good, also. I thought the Bouvay and red wine were both too acidic for the pineapple.