He also likes a fruity muscat with cheese and fruit. It s a common misconception that red wine or Port are always the best choices with cheese. Cheese comes in a dizzying array of types and flavors, from mild baby Gouda and tangy chevre to pungent Camembert and varieties whose aromas might best be described as dirty gym socks. Excessively ripe cheeses can be difficult with wine. The same goes for Stilton with vintage or tawny Port.
Some blue cheeses are very salty and don t pair well with wine.
If in doubt, try tawny Port. Try gewurztraminer or an off-dry riesling. The dilemma of choosing the right wine is compounded by the fact that Americans don t have a good cheese tradition. Although cheese courses are popping up on menus around the Bay Area and more exotic cheeses are making their way onto supermarket shelves, not many people have experience with, say, a broad range of goat cheeses or the various permutations of Cheddar-type cheeses. Even the experts acknowledge that it can be difficult to match wines with cheeses.