If you need some wine ideas try sparkling wine. It literally pairs amazingly well with every cheese combination.

Some examples: Champagne (of course) Crémant Dr Bourgogne - France Crémant d'Alsace - France Crémant de Loire - France Franciacorta - Italy Méthode Cap Classique - South Africa Cava - Spain Traditional Method - Rest of English speaking wine regions like England, Australia, New Zealand, USA Prosecco - Italy

Do yourself a favour and spend at least $20, you won't regret it.

And white or rosé doesn't matter, they'll both be delicious.

God damn I love sparkling

It is important to match. A fantastic cheese can be horrendous paired with a fantastic wine. For example, a great well aged blue, would be great with a great burgundy, but horrendous with most whites and a number of reds.

are you looking for specific wines to pair with cheeses and meats or just some general cheese/meat suggestions?

i don't know anything about pairing with wine but i know a lot about making a cheese board! i've posted this here before but maybe it will be helpful for you C:

>when doing a cheese n meat board variety is key. you don't want cheddar, jack, and colby, with three types of salami. those are all basically the same texture/color, and at least the cheese are similar in taste.

>for cheese you want a variety of ages and textures and sources (sheep/cow/goat).

>my go-tos are usually: something really aged and crumbly (i love super aged goudas or cheddars), something mid-aged and semi-soft (esquirrou is amazing, or fontina, manchego), a soft brie type cheese (st. andre or fromager d'affinois), and a fresh cheese, like mozzarella or ricotta. you can also do a blue cheese, ^although ^i ^am ^not ^a ^huge ^fan ^and ^don't ^usually ^include ^one. Goat is also a nice option for a soft cheese, and adds some nice tang.

>for meats i like to do something spicy, usually a soppressata, a mild fennel finocchiona, and some paper thin prosciutto. some other yummy choices: bresaola (SO GOOD), mortadella (it's NOT bologna, i tell you!), capicola.

>for extras i always have some kind of nut, usually marcona almonds or pistachios. something pickled, usually cornichons, two kinds of olives castelvetrano and sth else, usually a black one, whatever tastes good. i also usually have some kind of honey and jam (pepper jelly, fig, apricot, etc.). dried fruits are also great, figs or apricots (i love apricots) and/or slices of fresh green apples.

>i prefer bread w/ my cheese so i usually have a couple baguettes and crostini crackers for people who prefer those.

OH i forgot. also make sure you serve your cheese AT ROOM TEMPERATURE!!! It's so soooo much tastier, the flavor really has more time to develop when the fats come to room temp. be aware tho that if you get a stinky cheese it will be much stinkier at room temp.if you prefer them less stinky you can do them cold. ^(blasphemy!)

Dark chocolate pairs well with red wine

most important for me is an array of cheeses, meats and wines. Reds and whites, dry, fruity, oaked, earthy, etc. Cheese: soft, semi-hard, hard, rind, no rind, etc. Trader joe's has a nice selection of cheeses at nice prices. But get the oldest parm you can find. 36mo... MMMMM

Meat: Get good meat. not super market stuff. Specialty grocer type stuff, like nice italian grocer or similar. maybe there's local cured meat producers. It's possible the upscale grocery store nearby has some good meat in their deli section or cheese section. whole foods usually has OK stuff, but not the best.

Prosciutto in general. But I can say that prosciutto and fresh basil wrapped fruit is even better. Try with oranges apples or anything else really. Additionally, crepes with weird jellies that you've never tried before are pretty fun

Muscrat grapes?

Thank God those are figs I thought you had super old avocados

What is wrong with you people …. The answer is cheese , always cheese and multiple different cheeses

Olives, honey roast cashew nuts, and salted Kettle Chips.

More wine

Those rollitos you get from Supermarket. Gouda/Mancheo/Chilli Cheddar wrapped in Chorizo or Prosciutto

Smoke salmon and creme cheese vol-au-vents. 3 minutes in the air fryer from frozen plus another 2 minutes to fill.

These types of inquiries are exactly what dedicated wine stores are best at. You can give them your budget, tell them it's for a wine & cheese party, and they should steer you in the right way. As for the price, it really depends on your 'reading the room.' Or you can simply ask what kind of bottles the host has in mind. You can get very good stuff for <$20.

A wine merchant worth their merit should help you become more educated, as well as guide you in your purchase. Sure, it'll be a few bucks more expensive than at a supermarket, but the service is really worth it IMO.

I mean if everyone is bringing their own wine I imagine bringing any bottle you personally like is fine. I'm sure you're meant to share different wines with people, but most people are going to bring their favorite bottle so they know there's something they like to drink.

Another thing you could do since you're not a big wine drinker is go for prosecco and bring ingredients to make sparkling cocktails. Mionetto prosecco is great if you add some Chambord or elderflower liquor to it. Or you could bring oj and make mimosas etc. It's probably not precisely what they had in mind but this way you'd be bringing something different for those people like yourself who aren't big wine drinkers. Plus most people will like prosecco on its own as well. When people think wine and cheese I'd expect a lot of people to show up with chardonnay and different red varieties. But there is a cheese for every wine, bringing something different could be a welcome change.

You no doubt have your wine in hand and are at the party by now, but I totally hate that sort of invitation, because the 3 folks who brought chardonnay and and the 2 who are cab bearers are put into competition for no reason. My answer is to go 90 degrees off plan: whether is it wine or cookies or canapes. Bring a sake; no one is expecting it. Bonus points if you bring a serving set. Less passive aggressive is a Port or Sherry.

Adding another vote for the sparkly! A $15 -$20 cava is usually a safe bet, and I think every cava I’ve had was on the dry side (which is what you’d want, IMO). It cleanses the palette, and just feels nice and festive to pour.

Second the Prosecco thought with an extension. It is harder to find a cheese pairing then one thinks. Because of the varying acidity and fat levels. Any sparkling, light alcohol, medium bodied wine with a bit of sweetness is a better bet than a snoozer chard or Pinot noir. Lambrusco, Demi sec vouvray, sparkling rose is a budget friendly and delightfully surprising pairing that will go with everything!

Oussau-Iraty is always nice

some old cheddar

Gruyère

Cambenzola

Idiazabal!

What wine do you like?

What's your taste profile? Wines? Reds? Bubbles?

Epoisse is a strong cheese that needs to complimented with a strong red

I like champagne with Epoisses, and think a Grüner Veltliner works if you don’t like the bubbles.

I don't know if you can find this where you live but try it with a good Chablis. Dry white wine with a good complexity.

Cider

Lately I’ve been obsessed with marinated olives and little chunks of manchego or aged cheddar. 

Cheese and grapes, salami and crackers, olives

Salted kettle chips and red wine are a weird but dangerous combo. 

Aged cheese and cured meat

I’m a cheese and cracker guy with wine.

Add a couple leftover grapes or apple slices and a slim Jim, and you have a decent charcuterie plate.

"This Smahtfood is wicked good with this pinot n'wahh, dude."

Get the flavor blasted!

I’d recommend Extra cheddar

A cold, well made, pilsner and some salt and vinegar goldfish hits the spot.

You could add another fruit such as grapes or strawberries. Grapes are better. In addition you could add dried fruits or nuts (nuts as long as no one is allergic), e.g. dried cranberries, raisins, almonds, walnuts. And maybe another type of bread or cracker, I say go for the baguette. :D