CHEESE AND WINE PAIRING Roquefort, Stilton, Gorgonzola, Cambozola, Dolcelatte Roquefort with Sauternes and Port with Stilton (Vintage Port or an old Tawny are best) are two of the food and wine marriages made in heaven. Gorgonzola is not easy to match but try a Bual Madeira or an aged Tawny Port. Mild creamy cheeses like Cambozola work well with a Tokaji Aszú and Dolcelatte, being a little stronger, would work with an aged Spanish Red from Rioja or Ribera del Duero. __________________________ Goat’s Cheese Goat’s cheese has a real affinity with Sauvignon Blanc such as Sancerre or Pouilly Fumé. _________________________ Cheddar, Red Leicester, Mimolette, Parmesan, Manchego, Gruyère Hard cheeses probably fare better with red wines than any other type of cheese. For Cheddar, Red Leicester, Gruyère, Parmesan and Manchego, try medium to full-bodied dry reds like a mature Bordeaux or Rioja or a rich, full-bodied Chardonnay such as white Burgundy. Mimolette is the perfect partner to red Bordeaux. __________________________ Smoked Cheese Smoked Cheese is very difficult to match, but try an Alsace Gewurztraminer. __________________________ Brie, Camembert, Chaumes, Chaource Mouth-coating soft cheeses are very problematical with red wines. However both Camembert and Chaumes complement a red Burgundy or a ripe Pomerol or St. Emilion. For Brie choose a rich white Burgundy, and a steely Chablis for the Chaource.