Cheese and wine is a classic combination but requires thought. Hard, aged cheeses like Comté and aged Cheddar pair beautifully with full-bodied reds or dry sherry amontillado — their proteins bind tannins and their saltiness lifts fruitiness. Blue cheeses like Roquefort are salty and intense; they find their best match in sweet wines such as Sauternes or a sweet port. Soft, creamy cheeses like Brie can clash with powerful reds — a crisp white or sparkling wine works better. In general: white wines are more forgiving with cheese than reds.