How to pair desserts and wines

Flickr/Taigatrommelchen
Business class airline lunch dessert:
Selection of cheese with grapes
(Greyerzer, Appenzeller and Camembert)
Roll with butter
Yogurt creme with fruits of the forest
compote and fresh berries
Wine: Cuvee of Pinot Noir, Gamaret,
De Chaunac - Kloster Einsiedeln,
Schwyz, Switzerland 2008
The sweetness of a dessert should not be overpowering or cloying, detracting from the