Wine and Cheese

[wondersofwine]

Sauvignon Blanc (a white wine)goes nicely with blue cheese cutting the saltiness of the cheese. You might try a Sauvignon Blanc from New Zealand or Sancerre, France or a California entry such as St. Supery, Honig, or Joel Gott.
A Beaujolais-Villages or Beaujolais Cru (Moulin a Vent, Brouilly, Morgon, Julienas, etc.) or a Pinot Noir or red Burgundy may be a good match for a hard cheese such as Gouda, sharp cheddar, or tomme de savoie. Look for regional matches such as a goat cheese from the Loire region of France with a Loire wine or an Italian cheese such as
Parmigiano-Reggiano (called the king of cheese) from the region of Emilia-Romagna with a wine from that region such as Lambrusco or a Romagna Sangiovese wine. A good wine and cheese shop should be able to help with pairings using the cheeses they have available. I love Laura Chenel goat cheese (chevre) produced in California.