When choosing a red wine, look for something with lots of ripe fruit and body but not-so-aggressive tannins. I often go with either Australian Shiraz, especially from South Australia’s Barossa Valley, a jammy zinfandel, or a fruit-driven Grenache. Sweet dessert wines are also a good bet. Most sommeliers know that just about any dessert wine will do well with a broad range of cheeses. For an amazing experience try a late-harvest Condrieu or Quarts de Chaume with your stinky. And for those that prefer beer, look to your Trappist-style triples and quads. The cheeses made by the Trappist monks have always been washed rinds, and their beers go together with them perfectly. There is a reason the monks love the funk!
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