Wines and cheese. Do they work together??

Here is a very interesting article with pics of HRH Jancis!!!!!

http://www.wineanorak.com/wineandcheese.htm

Thanks Jamie for this great piece.

What the hey (Kansas colloquialism for heck) are those bright green wines in a few of the glasses in the pics??

Pretty much the same as my experience of cheese & wine. Wine doesn't much effect the cheese. But the cheese can/usually have a dramatic effect on the wine. Sometimes it destroys the wine. Most often, it just changes the wine, not for better nor for worse, just changes it. And then, on rare occasions, there is that synergistic combination when the cheese will lift the wine to greater heights. But doesn't happen very often.
This is, of course, heresy...because everyone KNOWS that cheese and wine are the ideal pairings.
Tom

Interesting article...I wished they had worked with even more wines and cheeses though, and left out the other alcoholic beverages. I haven't tried white with cheeses, but I have had lots of reds with aged hard cheeses and I never thought they were great matches either. However, did any one else feel like there were contradictions in the article by Jancis?

For example:

We then tried the variously salted goat’s cheeses with the carefully oaked Sauvignon and found that all of them made the wine taste horribly oily and hot.

This implies that oaky wines don't go with salty cheeses...yes?

Then:

Finally we had worked our way round to the Colston Bassett Stilton and with this very strong, salty blue cheese there was no doubt that sweet wines went best – Monbazillac was the finest match but both the Aubert and Gewurz managed to stand up to it too. The Aubert California Chardonnay was in fact the most versatile wine of the evening.