Gorgonzola Pasta Sauce

1 ½ cups dry white wine

1 ¼ cups heavy cream

2 tablespoons grated Parmesan cheese

4 ounces Gorgonzola cheese, crumbled

1 pinch ground nutmeg

black pepper to taste

In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.