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" Pairing wine and cheese can sometimes feel like you&amp;#039;re trying to solve the Sunday crossword puzzle. But there&amp;#039;s no need to overthink it; the key is to keep your theme straightforward and your flavors saturated. The result should be a varied platter that works well with a red, white and bubbly offering so there&amp;#039;s something for all your guests to enjoy. With this in mind, we sought the expert advice of cheese authority Laura Werlin and ThirstyGirl.com founder Leslie Sbrocco to craft three affordable wine and cheese platter combos that are fit for any soir\u00E9e this holiday season.   Classic Cheese Platter   For a traditional take on the cheese platter, offer cow&amp;#039;s milk cheeses that are familiar and not too pungent (read: stinky), such as Gruy\u00E8re, Gouda, Cheddar (avoid extra-sharp) and triple-cream. This platter is an excellent choice for when your guest list runs the gambit in terms of age and palate range. But just because the cheeses may seem like standard fare doesn&amp;#039;t mean you have to opt for ho-hum store brands.   Werlin recommends English-style Cheddar or a Washington-based Cheddar, such as Beecher&amp;#039;s Flagship Reserve or Washington State University&amp;#039;s Cougar Gold. While you may be more familiar with soft cheeses like Brie or Camembert, triple-creams offer a level of richness and creaminess unmatched by these more traditional offerings. For your first foray into decadent triple-cream cheeses, try St. Andr\u00E9 or Explorateur.   Offer popular varieties of wine that will go well with this more conventional cheese platter. Sbrocco recommends a light Oregon Chardonnay, such as 2008 Oak Knoll Chardonnay ($19); a full-bodied California or Washington Cabernet Sauvignon, such as 2008 337 Wine Cellars Cabernet ($9.99); and an effervescent Spanish sparkling wine, such as Vilarnau Brut Cava ($14).   Adventurous Cheese Platter   If you&amp;#039;re ready to venture beyond the basic cheese offerings, keep guests on their toes with an illustrious trio of goat cheeses served in soft and semi-hard form. Perfect for a more elegant affair, this platter works well for an intimate party when you know your adult guests will appreciate a touch of the more refined. Though goat cheese can seem expensive at first glance, keep in mind that the flavor is quite intense, so you don&amp;#039;t need to buy as much as you would for a more mild cheese platter. A safe estimate is 1 to 2 ounces of cheese per guest.   For an interesting twist, Werlin suggests a slightly lemony Spanish goat cheese, such as Monte Enebro. For your semi-hard offering, a mellow goat&amp;#039;s cheese such as aged Spanish Garrotxa is a good choice. Finally, you can never go wrong with a fresh herb-coated goat ch\u00E8vre that doesn&amp;#039;t contain garlic.   You&amp;#039;ll need to serve wines that can match the welcome tang of goat&amp;#039;s milk cheeses. Sbrocco recommends a citrusy Albarino from Spain, such as 2009 Terras Gauda Albari\u00F1o ($20); a medium-bodied, lush Argentinean Malbec; and a dry and spicy ros\u00E9, such as 2009 Castello Banfi Centine Ros\u00E9 ($11).   Daring and Bold Cheese Platter   If you&amp;#039;re ready to completely push the envelope when it comes to cheese platters, serve an indulgent array of salty, pungent cheeses with sweet wines that are meant to be imbibed in measured amounts. A platter like this is a splendid fit for a brunch or afternoon party, when guests are less likely to want to drink big glasses of overpowering wines. It can also be a nice surprise when served at a dinner party, in the French fashion, between the main and dessert courses.   A strong, washed-rind cheese such as Alsatian Muenster is a smart choice. However, Werlin warns that washed-rind cheeses are the most &amp;quot;aromatic&amp;quot; since they are aged in a brine of salted water, wine or other spirits, so don&amp;#039;t be put off by the smell. For your semi-hard choice, try an aged Gouda or Cheddar, such as Willamette Valley Cheese Co. Aged Gouda or Tillamook Vintage White Extra Sharp Cheddar. Finish off the platter with an intense, salty blue, such as Roquefort.   Match these strong, daring cheeses with dessert wines that are served in smaller pours (usually 2 to 3 ounces). Sbrocco suggests a rich white; a big, fruity red, such as 2008 Wild Rock Pinot Noir ($18); and a sweet Riesling, such as 2009 Hogue Cellars Late Harvest Riesling ($10).  Serving Essentials \u2022 Skip the crackers and serve small plain baguette slices instead. &amp;quot;It&amp;#039;s texturally softer and better for most cheeses,&amp;quot; Werlin says. In addition, offer a few palate-cleansing fruits (grapes, apples) as well as dried fruits to pair with the cheese, such as dried apricots, dates and figs. \u2022 Provide a separate knife for each cheese to avoid crossing flavors. \u2022 When purchasing wine, estimate one half-bottle per person. One bottle holds roughly 5 glasses of wine; on average, people will drink 2\u00BD glasses over the course of a party.  \u2022 Ask your wine retailer if they provide a case discount (one case contains 12 bottles)\u2014some stores will take 10 to 20 percent off. &amp;quot;If you&amp;#039;re having a couple of parties during the holiday season, it goes pretty fast,&amp;quot; Sbrocco says. "^^<http://www.w3.org/2001/XMLSchema#string>
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