Yes, it’s holiday season. Most people get stressed out during this time. Hurrying around, trying to shop, planning parties; going to parties; cooking for parties…whew!  With all this partying going, why are we stressed? Maybe it’s really the hangover that causes it; you know, dehydration.

So, with all the running around and panicking over throwing things together at the last minute (hey, I do it too…the only advantage I have is mere practice and I mean day in and day out!) I thought I would bestow some of my wisdom upon you while you’re under duress…well, maybe wisdom is pushing it. The least I can do is give you a quick tip.

The easiest (and only slightly cop-out) option to bring to a party is “the cheese platter.” And we are lucky being in Maine, home to many incredible Cheese mongers and Cheese makers.  We have an ever-changing and growing selection of cheeses from here and beyond at BTM (that’s the hip abbreviation for where I work). The best thing about it is, cheese pairs incredibly well with- you got it- wine!

The most resourceful website for cheese here is the Maine Cheese Guild. There are too many great ones to name just a few, it would seem unfair, so utilize the website to choose a variety. The only frustrating thing with them, is finding them in retail shops. Most of you will have to contact the cheese maker directly. The end result, being the tasty bites in your mouth, is worth the trouble.

Maine is branching out, goat cheeses have been readily available for years and in abundance. But many makers are toying with cow’s milk cheeses, aged cheeses, hard cheeses, blues and beyond. So, in retrospect, maybe a cheese platter is not such a cop-out.

Now, onto the wine suggestions and here’s where I may run into trouble, or as my friend puts it; “You get a little too wordy for my taste.” Subtle, right? Burgundy is always a nice selection with cheese. The reds, Pinot Noir, are earthy with hints of cherry and dill.

The whites, Chardonnay (see, I’m educating you without you even noticing) are refreshing, acidic, dry, with green apple, pear, and lemon zest. Is your mouth watering? Mine is, hold on…I just poured myself a glass (Portugal Douro 2007). The only problem with Burgundy; for some, it is too pricey. So if that is the case, there are other options. Spanish Albarino; (that’s the grape) white wine, the region is Rias Baixas, delightful ripe melon and pear, good acidity with a lingering dry finish.

Alright, this may be a little unfair to some who are reading this at work. An alternate red suggestion would be a lovely Portugese Douro, what? 2007; did I just have deja vu? These reds are usually light and lean, but can sometimes be jammy and fruitful in the palate. They are almost always a blend of about a million grapes. And the best part; price. You can usually find a bottle for under $20 that is very, what’s the word we use? Drinkable, Ha!

Jen Flock is a Certified Sommelier, Cook, MF&L columnist and blogger, mother, and is always thirsty.