>>>>Hey, the guy eats steaks & jambalaya. He should start with a really good Ozzie Shiraz. Nosh on a little blue cheese (I like Stilton) with walnut pieces. Reset with broccoli or cauliflower as you suggest, or maybe cucumber or even grapefruit segments. Or apple slices.
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>>LOL, a connoisseur, no less! But IME a really good sunshine Aussie Shiraz is a big ask for a newbie who doesn't like red.
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>>Maybe he can try both? Not sure how popular blue vein cheese is in the US, either, though on big US projects I'd buy sourdough baguettes, grapes, Wisconsin blue vein, turkey with no preservative and salad- and I'd live on US-style jambon crudite for days punctuated by an occasional visit to Outback for a steak.
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>As i live in the Périgord right now i oc have to disagree. Bordeaux & roquefort it has to be.

Genetically impaired Sauerkraut tongue disagrees:
Roquefort best paired either with Cognac or Pure Malt and oodles of pure water to drink in between.