A latest writing by Gregory Dal Piaz at Snooth talks about a general wine for a plate of different cheeses. That is quite universal and does make a sense for all people.
First, he talked about Sheery and Marsala.
A fortified wine with a maturity of 10 years or more is matured and full of flavours, especially the soleras as same did with Sherry, different vintages mixed together.
And the notes of marsala, such as almonds, dates and figs are all good for cheeses as you may find normally some nuts and dry prunes, which are put together with the cheese plate. If you want some sweetness, you may have raisins too. Mind here also the acidity and relatively light body makes the cheese have a real and strong taste, and which also brings about every freshness after each savour.
Talking about acidity, then the semi-dry wines of Champagne, sparkling wine or even Prosecco are all good for cheese; if some people like a little bit more sweetness ( I think the sweetness is better matched with creamy cheeses), then the Riesling, rose, even white Zin are all good for cheeses. May not take the sweetness with blue cheese, which tastes so strong, you may taste the bitterness after sweetness. I just imagine about herbs and olives and bread to eat between each savour, just let the taste buds have a little bit rest after each savour, that is what I mean, the bread takes away the heavy things on the tongue. It is funny right, but that is not about all the perfectness of the blue cheese, the olive oil, crispy bread are all good. Take out the grassy olive oil, it may add bitterness too.