"There are so many [wine-pairing] options because there are so many wonderful cheeses out there," says sommelier Julie Pepi, who also shares her favorite wines to go with bar-food favorites in our February issue. "This is only a snapshot of what wines can be paired with certain cheeses; just because you don’t see pinot noir on the list doesn’t mean it’s not a great choice."

Here are some ideas:

Chevre, Edam, Gouda: Champagne

Brie, Feta, Monterey Jack: Sauvignon Blanc

Boursin, Muenster, Camenbert: Gewurztraminer

Gouda, Gruyere, Provolone: Chardonnay

Asiago, Ricotta, Mozzarella: Pinot Gris or Chianti

Brie, Camembert, Goat: Beaujolais

Port Salut, Swiss, Blue: Cabernet Franc

Colby, Parmesan, Roquefort: Cabernet

Read our article on Sarasota's best Happy Hours in our February issue.