While in Colmar in Alsace, ii thought I should pair a cheese with an Alsatian style Pinot gris. The wine for this pairing is the Ruhl Mann Pinot Gris 2007, tete de cuvee. To this with the help of a local cheese merchant I selected a Peladron de chevre au lait cru cevenol, a soft goat milk based cheese. The pinot gris was light bodied, straw coloured. It was off-dry, apple flavour and good acidity. The cheese was an adventure. Cheese should be taken out of the fridge and let warm up. Most people recommend waiting a few hours before eating the cheese to bring out the full flavour. There is no harm in leaving it out longer, so it stayed in my room for 24 hrs before I opened the wrapper. It was VERY aromatic. It smelled very much like the durian fruit you can get in asian supermarkets. The interior of the cheese was white and creamy and very runny. The flavour was of durian candy, which is not as intense as the aroma, and has a sweetness to it. To this very big, aromatic, creamy cheese, the acidity of the pinot gris was a great counterpoint, and made the pairing work. That being said, my next wine and cheese pairing will be with a hard cheese. Salut!