While not heavy, this style of bonarda can withstand slightly more assertive cheeses than its lighter counterparts because it is more full-bodied and slightly richer. As a result, the cheese options are a little broader.

Look for cheeses that are semi-soft or semi-firm, a little earthy, not too salty, and a bit nutty.

Here are some examples of cheeses that make particularly good companions for this style of wine. If you can't find these cheeses, try and find similar ones based on these descriptions.

Pecorino Toscano - This style of pecorino (sheep's milk cheese) made in Tuscany is a beautifully balanced nutty yet buttery cheese. Unlike its southern cousin pecorino Romano, this cheese is not particularly salty and instead has lovely flavor balance and a smooth texture. Its inherent balance automatically makes it a great candidate for these medium-bodied, balanced wines.

Tome Herbiette - This is a semi-soft goat's milk cheese that's coated in all kinds of herbs. Normally, you wouldn't pair an herb-accented cheese with a red wine, but because of the deep earthy characteristics of the wine, this earthy, nutty, and slightly buttery cheese finds surprising compatibility with it.

Dry Jack - While most people are familiar with Monterey Jack, its aged counterpart, Dry Jack, is less well known. Those who do know it, know, it's golden in color on the inside and tastes like butter and lightly toasted nuts. The cheese is very savory - no hints of fruit here - so it tends to elevate the fruit in the wine while still keeping the wine in balance.

Complements
Prosciutto, breadsticks, and dried Bing or sour cherries.

Prosciutto, Cheese, and Cherry-Wrapped Breadsticks
Spread a little plain or herbed fresh goat cheese on thin slices of prosciutto. Follow by spreading a little cherry jam over the cheese. Shave several slices of pecorino Toscano cheese (or other aged sheep's milk cheese such as Manchego) on top of the jam and gently press the cheese into the jam and goat cheese mixture. Roll the ham and cheese mixture around the top third of a breadstick. Repeat with remaining ham slices, cheese, and breadsticks. Place on a platter with the breadsticks facing the same direction and serve.

Laura Werlin is one of the foremost authorities on cheese in the United States. She is the award-winning author of five books on the subject, a sought-after speaker at food and wine events, a spokesperson for consumer and trade organizations, and a frequent television and radio guest.

Each of Laura's books has been honored with domestic and international awards including the James Beard award for her book The All American Cheese and Wine Book, She has just finished her latest book, Grilled Cheese, Please, which will be released in March 2011.

Werlin is known for her approachable yet authoritative teaching style and is frequently asked to speak at prestigious events, most notably the annualFood & Wine Magazine Classic at Aspen, the South Beach Food & Wine Festival, the Santa Fe Wine & Chile Fiesta, and the Artisan Cheese Festival in Sonoma County in California. She is also a regular instructor at the Cheese School of San Francisco.

Laura's website is laurawerlin.com