Although peoples tastes are different, we will do our best to help you pair our cheeses with some of the local wines (we won't use names to be fair to everyone). This is based on our trials and those of some of the wineries we sell to. Our Cheddars pair well with a number of wines, but what we found particularily pleasing was: Really sharp cheeses pairs well with the dryer wines--it helps to bring out the flavor of the wine and the cheese Down on the Beach (x-sharp) pairs well with Oaked or Stainless Chardonnay, BacoNoir and Merlots Deep Seneca (sharp) goes best with Semi-dry Reislings (the FingerLakes Reislings are wonderful) Johannisberg Reisling, Pinot Gris, and the Semi-dry reds Tomato Basil Jack or Curd pairs well with the Dry Reds (they go well with Pasta) and the Rose' style wines Tyson's Zatar pairs well with ANY AND ALL Reislings! and the Gewurztraminers. (This cheese will amaze you. Depending on what it is paired with depends on what flavors are brought forward. Any of the wines that compliment "spice" will pair well with this cheese) Buffalo Curd: This is traditionally a "beer and cheese" combo, but pairs well with the lighter bodied sweeter wines both red and white. KTM's Garlic Delight: pairs well with any of the middle of the road wines, but goes nicely with a Ceyval Blanc or Cabernet These are some pairings we have done in the past--be mindful that each year's vintage of wine will have a slightly different makeup.