While traveling in the Languedoc last week, I ate a LOT of cheese. The region produces mostly Roquefort, goat and Tommes. After almost every lunch and dinner, we were served a cheese course, like the one above featuring a disc of perfectly tangy goat with the Languedoc cross in ash. And every time, we were offered a glass of white wine to pair with the cheese, even with Roquefort. When one of my companions asked for red with her Roquefort, our host seemed genuinely confused. In fact, white wine is almost always a better pairing with cheese as it doesn’t overpower more delicate cheeses and provides a crisp counterpoint to rich and salty flavors. My favorite pairing was a slightly sweet muscat with Roquefort but I also loved the acidic and fruity white wines of the region paired with goat cheese.