C.

While blue cheeses such as Roquefort, Stilton, and Gorgonzola, and are lovely with fortified sweet wines like Port, they are usually terrible partners for Cabernet Sauvignon.  Blue cheese is so powerful and salty that it strips the character right out of Cabernet and other red wines and makes them taste bland and dull. While it may be tempting to add a dollop of blue cheese to a grilled steak, know that the Cabernet Sauvignon you’re having alongside is going to suffer. A better pairing with Cabernet Sauvignon, according to Max McCalman, the first maître fromager (person in charge of cheese)— in a North American restaurant —would be Carmody, a cow’s milk cheese. A, B, and D are among his other favorite matches.