By the way, thank you Whole Foods for this image. (and for the bounty of wonderful cheeses). http://wholefoodslovelocal.com/sites/default/files/WF_LL_web_Infograph_Cheese_03.png
For the most part, I completely agree with this infographic. However, where these always fall short for me is when I don't see a cheese I eat all of the time or I wine that I might want to pair. In fact, I encountered such a limitation just the other day. I had purchased a bottle of Malvasia from the toro DOC in Spain. Having only associated Malvasia as a blending grape, or used in the production of Madeira, I had to make some decisions regarding how I was going to pair this. I had some Narragansett Creamery Ricotta (a very high quality, creamy Ricotta) and figured I could use figs if the wine was fruity, or some olive oil and smoked salt if the wine was fuller-bodied and nutty. 
For the most part, I completely agree with this infographic. However, where these always fall short for me is when I don't see a cheese I eat all of the time or I wine that I might want to pair. In fact, I encountered such a limitation just the other day. I had purchased a bottle of Malvasia from the toro DOC in Spain. Having only associated Malvasia as a blending grape, or used in the production of Madeira, I had to make some decisions regarding how I was going to pair this. I had some Narragansett Creamery Ricotta (a very high quality, creamy Ricotta) and figured I could use figs if the wine was fruity, or some olive oil and smoked salt if the wine was fuller-bodied and nutty. 

(I went with the figs!)

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