With some cheeses making a wine pairing is an exercise in the obvious.
Parmesan and Chianti, for example. Or manchego and rioja. And chevre with something light, sparkling and a bit dry, such as a Portuguese vinho verde.
Not so obvious are cheeses with more abrasively delicious flavours, such as the blues. Whether it's Gorgonzola on a salad, Stilton on its own or Roquefort spread on crusty bread, blue cheeses don't make for easy drinking partners.
Karen Page and Andrew Dornenburg, authors of "What to Drink with What you Eat," say the answer is to reach for something sweet, which complements the intense saltiness of the cheeses.
Roquefort, for example, is traditionally paired with Sauternes, a sweet white wine. And in England, Stilton is commonly paired with Port, usually at the end of the meal.
"These are two of the most time-honoured pairings in gastronomic history," Page says, adding that they are "Holy Grail pairings that every self-respecting foodie should try at least once in their life."
But Page says any fruity red wine, such as zinfandels, also can work well with blue cheeses. She says the saltiness and pungency of the cheese can make you "think you were sipping a red fruit bomb - delicious!"
