cheese

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• CHATEAUNEUF-DU-PAPE (FRENCH FULL-BODIED RED WINE FROM THE RHONE VALLEY; SPICY, DENSE, EARTHY, RICH)
• HIGH-TANNIN WINE (I.E., YOUNG RED WINES; E.G., BAROLO, BARBARESCO, RED BORDEAUX, CABERNET SAUVIGNON, MERLOT, SYRAH, ZINFANDEL)
• PINOT BLANC (FRENCH MEDIUM-BODIED WHITE WINE, ESP. ALSATIAN AND CALIFORNIA; SIMILAR TO CHARDONNAY)
• RIESLING, SPATLESE (GERMAN MEDIUM-BODIED, OFF-DRY TO SWEET, WHITE WINE)
• ROUSSANNE (FRENCH FULL-BODIED WHITE WINE FROM THE RHONE VALLEY)
• SHERRY, FINO (VERY DRY SHERRY; AGED BETWEEN SIX AND NINE YEARS; SERVE VERY WELL CHILLED)
• SWEET WINE (E.G., ASTI, SOME CHARDONNAY, CALIFORNIAS, CHENIN BLANC, GERMAN WINE, LAMBRUSCO, LATE HARVEST WINE, PORT, RIESLING, SAUTERNES, SHERRY, VOUVRAY)