Chris Scott of the 30-50 tasting company gave us a very entertaining evening. After the initial shock of finding there were only 6 wines, and a hasty renegotiation, we got started.
The objective was to show how complementary flavours match and alter the taste of wines.. We had smoked mackerel, very salty peanuts, sugar, dark chocolate, roquefort cheese. The smoked mackerel was used to show how acidity in wine cuts through the oiliness, the salt to show how that affects the preception of taste - a before and after. Sugar was added to the red wines to show it affects the tannic flavours (although I could not bring myself to do it). As an aside, that's why the chinese often add coca cola to red wine to make it more palatable (to them)
The highlight for me was the roquefort with the very sweet late harvest Chilean Sauvignon - heavenly....

6 wines - who cares - a very good evening....