With some cheeses, making a wine pairing is an exercise in easy: Parmesan and Chianti, manchego and rioja, and chevre with something light and sparkling, such as a Portuguese vinho verde.
Trickier are cheeses with more abrasively delicious flavors, such as the blues -- notably Gorgonzola, Stilton and Roquefort.
Karen Page, co-author of "What to Drink With What You Eat," says the answer is to reach for something sweet to complement the blues' saltiness.
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