Personally I would choose a nice crisp white like Chablis.
A soft peppery Camembert
Cheese fondue can be made with white wine or with chicken broth. I'm sure fondue made with chicken broth is fine as long as the cheese is processed (which most is for fondue). There is debate about whether or not the alcohol "cooks off" in the wine based fondue. I guess I think it is safer to stay away from.
That is entirely a matter of personal taste. Wine is always about personal taste. There are more non-pairings than there are pairings in the case of cheese.(Things you would not want to pair) It depends on the cheese.
Food and wine matching is one of, but not the only focuses of a Sommelier
The best place to order custom wine and cheese baskets are large department stores. In the UK some of the best known names are Harrods and Fortnum & Mason.
I like a good Chilean Merlot with it
frogs legs, snails, cheese, wine, and baguette's.
A wine makers cheese!
Every wine has a suitable cheese to compliment it.
Some of France's favorite foods include croissants, baguettes, cheese (such as Camembert and Brie), and pastries like macarons and éclairs. Wine and foie gras are also popular French delicacies.
fruit, petroleum products, soybeans and tobacco and skeet
There are so many varieties of cheese in France that collecting reliable statistics is dificult and costly. However, there is one cheese that is on almost every cheeseboard, in every restaurant in every French Department, and is usually expensive in supermarkets; my informed guess is that the winner is . . .Roquefort.