Tonight my husband is testing a food-smoking device he has made for a client by smoking some cheese. This led me to wonder what kinds of wines would go best with smoked cheese.
According to Winedin.com, there are several choices when sampling smoked Gouda or Cheddar. For the latter, select a Pinot Gris, Cabernet Merlot, Zinfadel, or Tempranillo. There were others, and it was a very long list. Smoked Gouda goes best (apparently) with Chianti, Sangiovese, Garnacha and a few others.
It would be a good idea to narrow your search down by asking your search engine to pair one varietal with smoked cheeses. Results will probably lead you to some labels, some of which could be on your wine rack already.
An Oregon gift basket company carries a package filled with Pinot Gris, smoked cheddar, and crackers. An Israeli wine link led me to consider Austrian smoked cheese and Emerald Riesling or Appelation Gewurztraminer.
Smoked cheeses often adopt that oaky flavor which you commonly associate with many Chardonnays, Cabernets, and Pinot Noirs. This could be too much oak for one consumer, while another might have the opinion that these items complement each other. Crisp wines break down the oak and clean the palate, while a peppery Sauvignon Blanc or Marachel Foch might enhance that smoked flavor. Experiment, compare, and enjoy.