Cheeses

If red wine is more common with cheese, you can also look at regions, matching the cheese with the wine from that region, such as Comté with Vin Jaune, Goat's cheese with dry, white wine from the Loire Valley, such as Sancerre or Vouvray, Raclette with red wine from Savoie, such as Rousette.

A Margaux: The cheese course is the ideal moment to serve a Gran vin from Bordeaux, like Margaux. Its fruity aromas are highlighted when accompanying a Saint-Nectaire or a sheep's cheese from the Pyrenees.

A Saint-Emilion: As with Margaux, Saint-Emilion is also a prestigious Bordelais wine. Cru Classé or not, this red has great finesse.  Ideally wait several years before you taste it:  its tannins will have softened and it will be a perfect match with cheese.

A Medoc: Tannic and round, the wines of Medoc have a very deep hue and aromas of black fruit and spicy notes that will go harmoniously with the round, creamy character of the cheese.