Yeah back in the running dudes!! Say Cheese

Wine and chees combos:

classic combinations are young/old clarets or old burgundy.
My good old friend Harry the cheese ripener alway told me a simple bottle of red goes with an assortment of cheese. Not to expensive, wines with a touch of oak wood are ok but not to expressive and exhuberant wines nor delicate wines. Vin de pays, italian/spanish tables wines, plain reds are ok.
But this isn't really pairing up!! It's a cheap no brainer.
Whites always work, bringing freshness and harmony.
What works for me:
goats and white soft cheeses: acidic wines, sauvignon types, Frenchy loire sancerre, pouilly: grassy, citrus driven. I would suggest it but not drink it myself!
I'd go south african colombard or old "Clos du Bourg" Vouvray from Huet, chenin with lots of grace or François Cotats old sancerre!
I chose a Argentinian chard, unwooded, lots of exotic fruits mostly pineaple, a chard quite fat with great acidity.
Great Petit Gabriel (belgian ardennes cow milk) with ginger/mango chutney
to be continued ...