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I spotted the article below written by American experts in Wine. I suppose it was of some interest to prove the bleeding obvious, but I suppose I also should not be surprised that it appears that so many people were unaware that Red wine doesn't go with cheese, unless it is sweet like Port.
On the other hand, omitted completely from the American piece was how wonderful both white dry and sweet wines are with cheese. The acidity of white wine balances the fats, the freshness cleans the palate, and the flavours are complimentary. {mosgoogle}
I particularly like old dry rieslings with cheese, and of course the sweeter ones. Jura whites are also excellent, especially with stronger cheeses. Reds on the other hand are mostly overpowered by the flavours and fats, and unless it has high acidity and fruitiness (beaujolais for instance) or sugar, (Maury, Rivesaults, Banjuls, or the best is Port) it just dosent work. The other things that kill wine, which perhaps the Yanks should also test, are celery, often served with cheese, Artichokes, and of course vinegar.
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