Brie style cheeses and Pinot Noir, ideally a lighter style Burgundy
The delicacy of these cheeses requires a gentle performer, and a Pinot Noir does the job beautifully.
Fresh Goats’ cheeses and a French Sauvignon Blanc
The fresh, grassy notes of these cheeses are only enhanced by the herbal aromas of these wines, but the Kiwi style, magnificent on its own, is a touch too aromatic.
Mozzarella and Pinot Grigio
The acidity of the Pinot Grigio contrasts beautifully with this rich and creamy cheese.
Parmesan and Grana style cheeses match perfectly with a richer, yeasty Champagne
Bollinger or Louis Roederer for preference, but Krug would do!
Stilton and other crumbly blues and Port
The best vintages are best enjoyed on their own, but a solid LBV or ruby will complement these princes among cheese beautifully
Large alpine cheeses from Switzerland or France and Gewurztraminer or Riesling
These cheeses require a fruity, aromatic dance partner.