One of my guilty pleasures, indulged in only when I know for sure that I will not be out dancing cheek to cheek, is to munch on a chunk of Dutch Cantenaar cheese topped with a scallion or spring onion. Another is to slather  toasted dark rye bread with my special butter/olive oil spread, and when the butter has soaked into the toast, smear on a layer of German Cambazola cheese.  While the cheese and onion doesn't really pair well with wine, my rye and Cambazola toast tastes wonderful with a glass of Gewurtztraminer or Riesling.