It is very tricky trying to pair wine and cheese, you might encounter a Beaujolais with an Edam or a Chardonnay with a Cantal and I have seen it often suggested that either a Malbec or a Muscat Doux would be nice with a Roquefort. Good old world Malbec can be difficult to come by and I have yet to find a quality Muscat Doux. Classically Port is paired with Stilton. Yet how often do you open a bottle for the cheese course?
I am working on a cassoulet recipe this morning; picked up a few last-minute items at the store and in general, chopping, cutting and running around. I missed breakfast and start to get obstinate whenever I am off my feed so after a little rummaging in the refrigerator I uncovered a small slice of Roquefort. Eating Roquefort always takes me back to the summer of 97, sitting on a park bench just up from the Fromagerie on rue Daguerre in the working class 14th where I first discovered how truly luscious Carles is. I really didn’t feel like drinking a bottle of Port and as everyone knows once opened, a bottle of Port is meant to be drunk. So I opted for what is actually the perfect pairing for a nice sharp piece of Roquefort: