Pam,
Is there something wrong with a dry red roquefort table wine?
I have not found there to be a problem co-locating the two. I sanitize everything prior to Grape fermentation. That is, I mop everything with a Starsan solution. I apply this to just about everything: Vats, Carboys, floors, walls, tools.
Then during the aging of my wine, the wine is 14% alcohol with 45ppm of free SO2. So, its pretty hostile to yeast and random bateria. My goal is to keep my wine in a biologically stabile state. Besides, its almost always air tight. (except during racking). My main concern during long term aging is Oxidation. So, I cap all my wines with a generous blanket of argon. After a year, I add sulfate (making it very unpleasent for bad things to grow) and bottle. Assuming a good tight seal with the cork, (and no cork defects) You could age your wine in the mustiest of cheese caves and it should not be a problem.
