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These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production.

But there's no need to overthink it; the key is to keep your theme straightforward and your flavors saturated.

Photo: Jacqueline Hopkins/Woman's Day Good Old-Fashioned Apple Pie Vayda recommends keeping it "all-American" with the honey- and tree fruit–like Hermann J.

Wiemer Late Harvest Riesling (2008, Finger Lakes, New York, ).

While wine contains carbs like many grape derived products, your body processes them differently than non-alcohol containing beverages.

If you count carbs, you may be surprised at just how many carbs there are in a glass of wine.

But just because the cheeses may seem like standard fare doesn't mean you have to opt for ho-hum store brands.

Werlin recommends English-style Cheddar or a Washington-based Cheddar, such as Beecher's Flagship Reserve or Washington State University's Cougar Gold.

Lemon-Poached Pears with Two Sauces Enhance the fruitiness of this dish with a Muscat de Beaumes de Venise from Domaine de Durban (2006, Rhone Valley, France, ), a traditional Muscat full of apricot and pear, Vayda says.

For a lighter option, try a "more citrus, semisweet, still or sparkling chenin blanc wine" from South Africa, Australia or Vouvray, France.

The result should be a varied platter that works well with a red, white and bubbly offering so there's something for all your guests to enjoy.

With this in mind, we sought the expert advice of cheese authority Laura Werlin and Thirsty founder Leslie Sbrocco to craft three affordable wine and cheese platter combos that are fit for any soirée this holiday season.