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As a general rule, the cheese you choose should follow the flavor and intensity of the wine. If you are drinking a big, intense wine, choose a big, intense cheese. For example, if you've chosen Petit Sirah, pair it with Gorgonzola. If you are serving a Sauvignon Blanc, pair it with goat cheese, light and delightfully tart. Also, the more acidic your wine is, the higher the fat content of the cheese needs to be.

• A young, fresh goat cheese like Chablis goes well with Robert Mondavi Winery Fume Blanc Reserve or the Luna Pinot Grigio. Also, try St. Paulin to accompany fruit.
  
• Pair a well-aged Brie, Camembert or Cambozola with Staglin Family Vineyard Chardonnay. This wine has the acid to take the creamier, fatty cheeses.
  
• For Reggiano and Blue cheeses, try the Chiarello Family Vineyards Old Vine Petit Syrah and Chiarello Family Vineyards Zinfandel.
  
• Contrasting flavors can also guide you toward great cheese course combinations — from time to time, try serving a crisp, fruity sparkling wine with Reggiano.

Michael Chiarello's note: Next to buying good cheese, the single most important element of serving a great cheese course is the temperature of the cheese when you serve it. Always serve at a room temperature (set the cheeses out at least 3 hours before serving time).