Pairings by sommelier Alan Beasey of The Purple Pig, as told to Michael Austin:
2013 Velenosi Villa Angela Pecorino, Marche, Italy: Made of 100 percent pecorino (yes, it's a grape and a cheese), this white wine has aromas of yellow flowers, stone fruit and subtle herbs, plus a crisp brininess that will accentuate the salty, savory olivada and cheeses. Flavors of ripe golden apple and apricots will also contribute balance.
2014 Douloufakis Dafnios, Crete, Greece: This powerful yet elegant red wine offers notes of herbs and olives, plus ripe red fruit. The savory aromas will boost the savory elements of the olives and cheese in the dish, and the combination of fruit and herbs will enhance the dish's richness. The wine's lovely acidity will tie everything together.
2014 Altesino Rosso di Altesino, Tuscany, Italy: This quintessential Tuscan blend of sangiovese, merlot and cabernet sauvignon has silky tannins and a rich texture, plus ripe, plummy fruit tempered with subtle earthiness and tangy acidity. It will showcase the flavors of savory olives and rich cheese in the dish, without being too heavy.