Indeed, in such vinous-caseous places cheese is on
the house at all wine sales for prospective customers to snack upon
and thus bring out the full flavor of the cellared vintages. But
professional wine tasters are forbidden any cheese between sips. They
may clear their palates with plain bread, but nary a crumb of
Roquefort or cube of Gruyere in working hours, lest it give the wine a
spurious nobility.
And, speaking of Roquefort, Romanee has the closest affinity for it.
Such affinities are also found in Pont l'Eveque and Beaujolais, Brie
and red champagne, Coulommiers and any good _vin rose_. Heavenly
marriages are made in Burgundy between red and white wines of both
Cotes, de Nuits and de Baune, and Burgundian cheeses such as Epoisses,
Soumaintarin and Saint-Florentin. Pommard and Port-Salut seem to be
made for each other, as do Chateau Margaux and Camembert.
A great cheese for a great wine is the rule that brings together in
the neighboring provinces such notables as Sainte Maure, Valencay,
Vendome and the Loire wines--Vouvray, Saumur and Anjou.
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