This is a great thread and all my favourites have been mentioned and most of the sweet wine matches would carry over to those who serve the pudding course after the cheese or vice versa i.e. difficult chocolate puddings [Banyuls et al] and classics like Tarte Tatin [sweet chenins et al].
However I am certainly going to try the quite contrasting Manchego suggestions of White Burgundy v Rioja and the Munster [phew] Alsace Gewurztraminer.
The Philadelpia story [mature Champagne] comes so highly recommended I must try that too - minimal risk! But Parmigiano-Reggiano and Amarone for breakfast is a bridge too far
but definitely a logical match for later.
Good question concerning the match of local wine to local cheese. A flip answer would be 'natural selection' or adaptation over the years to fit but there is likely to be a better explanation. It would be perverse somehow if it wasn't like that though?
