title_body: What fortified red wines combine best with black olives, pistachio nuts and this particular cheese?
upvoted_answer: Please allow me to recommend a nice red classic Italian wine called Chianti.  
  
  From this Wine and Cheese Pairing Guide we can see that Chianti is paired well to the Pecorino Romano Cheese and nuts. I know that you are using a Columella's Caciofiore cheese that is "considered a sort of "ancestor" of the Roman pecorino cheese, prepared with rennet based on cardoon."
  
  
    Columella's Caciofiore can be considered a sort of "ancestor" of the Roman Pecorino Cheese, prepared with rennet based on cardoon. Columella talks about this cheese in his treatise "De Rustica": "It is better to curdle the milk with lamb or kid rennet, although it is also possible to curdle it with the cardoon flower or with safflower seeds or fig latex. Anyway, the best cheese is made with as less treatment as possible". (Lucio Giunio Moderato Columella, "De Rustica", 50 AD). Today, in the Roman Countryside, "native country" of the cardoon and the artichoke, some producers still use the cardoon flower as rennet and prepare raw milk pecorino cheese with an ancient taste. 
  
  
  The Chianti red wine could be substituted with a Sangiovese red wine.
  
  If the olives or spices are over powering the taste of your dish you may wish to use a Merlot Wine.
  
  If it is a fortified wine you are after, would like to recommend a fortified Madeira Wine.
  
  
    Fortified wines, like port, sherry and Madeira, also go very well with rich cheeses. A classic match is English Stilton and port, but other blue cheeses also taste lovely alongside a glass of sweet, flavourful port. - Pairing red wine with cheese.