Cheese and red wine is the most confidently repeated bad advice in the country.

It works occasionally. But the tannins in most reds clash with the fat and salt in most cheeses, and the wine ends up tasting metallic. Whites do far better. Sweet wines do better still: Sauternes with Roquefort, or a tawny Port with something hard and crystalline, is a genuinely great pairing rather than a habitual one.

If you're serving a full board and want a single bottle for all of it, a good white with some richness will carry further than any red.