The classic contrast pairing. Salt and sweetness flatter each other, and acidity is what stops it cloying.
Dessert-level sweet wines, often botrytized or made from dried grapes.
Salt and sweetness are opposites that flatter each other; the wine's acidity keeps the pairing from cloying. Sauternes and Roquefort is the canonical example.
Serve 7–10 °C
Sweet fortified wines with spirit warmth, dried fruit, and long finish.
Port with Stilton works on the same principle, with spirit warmth added to the sweetness.
Serve 12–16 °C
Pairing suggestions are editorial, drawn from established convention rather than measurement.