Hosting your own wine and cheese party is a snap with this handy cheat sheet. Learn which cheeses to pair with your favorite wines by checking the list below.

Barbolo and Barbaresco: hard types, especially Parmigiano-Reggiono

Bordeaux (red): hard types, especially Pyrenees moutain cheeses

Bordeaux (white): soft and goat types, especially crottin and other aged goat cheeses

Burgundy (white): hard types, especially Garrotxa and Comte

Burgundy (red): hard types, especially Tomme de Savoie

Cabernet Sauvignon: hard types, especially dry Jack or aged Cheddar

Champagne and sparkling wine: soft types, especially Brie, Camembert, Reblochon

Chardonnay: hard types, especially Garrotxa and Comte

Chianti (and other Sangiovese-based Tuscan reds): hard types, especially Pecorino Toscano

Gewurztraminer (dry): soft or hard types, especially washed-rind cheeses such as Livarot

Gewurztraminer (sweet): Extreme types, especially Munster

Merlot: hard types, especially dry Jack

Pinot Noir: hard types, especially Tomme de Savoie

Port: blue or extreme types, especially Stilton

Riesling (dry): soft types, especially Reblochon

Riesling (sweet): soft or extreme types, especially Epoisses

Rioja: hard types, especially Garrotxa or Chedar

Sauternes, Barsac and late-harvest Semillion and Sauvignon Blanc: blue types, especially Roquefort

Sauvignon Blanc (dry), Sancerre and Pouilly-Fume: goat types, especially fresh chevres

Sherry (dry): hard types, especially Cheddar and Garrotxa

Sherry (sweet): blue and extreme types, especially Cabrales

Syrah (including Red Rhones): hard types, especially Pyrenees mountain cheeses

Very sweet dessert wines (such as Australian liqueurs, Pedro Ximinez Sherry): extreme types, especially Taleggio

Viognier: soft or hard types, especially Camembert or Tomme

Zinfandel: hard types, especially dry Jack or aged Gouda