Renowned cheese maven Laura Werlin and wine expert Brian Duncan joined forces yesterday at the Aspen Food & Wine Classic for a seminar on pairing French wine with French cheese.

After tasting various combinations of the two, the winning match-up was a sweet dessert wine with a salty blue. The wine, a 2007 Domaine du Petit Metris Chaume, is made from Chenin Blanc and tastes of honey and apricot. The ripe, fragrant flavors contrast nicely with the Bleu de Severac Rouergue, a rich and salty sheep’s milk cheese. To add additional texture, include a dried-apricot-and-almond Panforte, and serve for dessert.

Tip: Pull the cheese out of the refrigerator one to two hours before serving to enhance both flavor and texture.