Probably more rubbish has been written on the subject of matching with food/ cheese than on any other aspect of wine enjoyment. The only sensible "rule" is to decide for yourself what suits your tastes - it might not be conventional, but your own, personal taste is far more important than convention.

That said - As you gain experience and learn more about wine, you will think of it not just in terms of flavour, but also in other terms such as weight, power, aroma and length. One of the keys to choosing a wine to suit a particular cheese is to take a moment to consider these qualities in relation to the cheese and then try to find a style of wine with qualities to match or complement. Successful wine and cheese matching should be based on similarities rather than contrasts. Match the weight of the wine to the intensity of the cheese.

Guidelines - conventional combinations:

Cheese - there are many good cheese and wine matches - mature cheddar and mature red wine, port with stilton, goats' cheese with Sauvignon Blanc, sweet wine with creamy cheeses are all classic pairings. Avoid reds that are very tannic and whites that are heavily oaked.

Another tip is to drink a wine from the same region as the cheese, as many wine styles have been influenced by the cuisine and cheese in that region.

Sauvignon Blanc, Pinot Grigio: - Chevre, Feta, Mozzarella, Emmental.

Chardonnay (with oak): - Brie, Camembert, Port-Salut.

Beaujolais or Valpolicella; - Brie, Cheshire, Edam, Emmental, Gouda, Gruyere.

New Zealand Pinot Noir, Cru Beaujolais; - Raw Milk Brie, Munster.

Cabernet Sauvignon, Cabernet Franc, Merlot, Shiraz or Syrah, Barolo, Rioja, Amarone, Chianti, Malbec, GSM's; - Parmigiano Reggiano, Old Gouda, Old Cheddar, Harvarti and Swiss-styles.

Sauternes or Barsac, Tokay and Port; - Gorgonzola, Roquefort, and Stilton.

Just to name and match a few - enjoy.