If you’re aiming to host a trendy and elegant — and grown-up — get-together, a wine and cheese tasting should be high on your agenda.

A wine and cheese tasting allows you and your guests to sample new flavors of cheese, wine and finger foods while enjoying great conversation at the same time.

A wine and cheese tasting may sound like a high-maintenance event, but in reality it takes a lot less kitchen work than a sit-down dinner. It’s the kind of event that calls for some style and ambience, and a good sense of which foods pair well.

You may not be a wine expert, but that doesn’t mean you can’t hold a successful wine and cheese tasting. Just do a little homework and you’ll be fine.

There are some standard guidelines that dictate which wines go with which cheeses. Following these guidelines will help you make good choices for your event.

• Soft cheeses like Camembert, goat cheese, Neufchatel, and feta pair well with Chenin Blanc, Sauvignon Blanc, Chianti, and Beaujolais.

• Hard cheeses like Jarlsberg, Asiago, Swiss and Blue go nicely with Cabernet, Sangria, and Pinot Noir.

• Semi-hard cheese, like Gouda, Cheddar, Provolone and Roquefort, complement Riesling, Sauvignon Blanc, and champagne. These wines also go well with semi-soft cheese like Colby, Fontina and Baby Swiss.

This is just a sampling of wine and cheese pairings. There are countless types of both wines and cheeses available, and some wines may go well with a variety of cheeses.

A wine and cheese tasting isn’t about just wine and cheese. You can serve an array of tempting finger foods for your guests to enjoy.

With sliced cheese being one of the main attractions of your party, you shouldn’t overdo it with yet more cheesy appetizers. Focus on toasts, crackers, and veggies to round out your table.

The best foods for this kind of event are appetizers and hors d’oeuvres that can easily be popped onto a plate. Focus on a variety of tastes and colors to make the table a feast for the eyes such as:

• Hummus and mini-pitas
• Crudités with dip
• Fruit slices with dipping sauce or chocolate fondue
• A variety of crackers and breads

These stuffed mushrooms are perfect for your event. They’re tasty, they’re attractive, and fairly simple to prepare.

Stuffed Mushrooms

(Recipe adapted from greatpartyrecipes.com)

1 1/2 pounds white mushrooms 4 green onions, chopped 3 cloves garlic, minced 1 tablespoon fresh basil, chopped 1/4 cup fresh cilantro, chopped 1 fresh green chili, seeded and finely chopped 1 pound crab meat, shelled and flaked 1/2 teaspoon Dijon mustard 1 tablespoon ground red pepper 6 ounces quality white cheddar cheese, grated

Preheat oven to 350° F. Use a damp paper towel to gently clean the mushrooms. Remove stems, but do not discard. Line up the caps, underside up, in a shallow baking dish. Finely chop the stems and mix with all remaining ingredients in a bowl. Add the mix to the caps and bake for 15 minutes. These should be served warm, so time them to come out of the oven about 30 minutes after your guests arrive.

Other appetizers/ hors d’oeuvres to consider:

• kabobs made with veggies and either chicken, shrimp, or meatballs
• a pate platter
• mini egg rolls

Many of these appetizers can be made a day ahead and warmed and/or presented in time for your gathering. That way, you can join in the fun instead of slaving in the kitchen.

Mini Spinach Pies

(Recipe adapted from myrecipes.com)

These miniature spinach pies are a classic appetizer. The delicate flavors and buttery crust go great with wine.

Spinach pie filling

• 10 ounces fresh spinach, coarsely chopped
• 1/3 cup (about 1 1/2 ounces) feta cheese, crumbled
• 1/4 cup 1% low-fat cottage cheese
• 2 tablespoons grated Parmesan cheese
• 2 teaspoons extra virgin olive oil
• 1 1/2 cups chopped green onions
• 1 1/2 tablespoons chopped fresh dill (1 1/2 teaspoons dried)
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 egg whites, lightly beaten

Crust:

• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1 egg white
• 5 sheets frozen phyllo dough, thawed

Be sure to thaw phyllo dough in the refrigerator for at least 8 hours before using. To make these pies, start by heating the oven to 350 degrees F. Cook spinach on stove top in a sauce pan over medium heat until spinach wilts. Remove to a colander, where you will drain and gently squeeze out all excess water. Mix together spinach and cheeses in a glass bowl and set aside.

Put extra virgin olive oil in a nonstick skillet and heat over medium-high heat. Once heated, add green onions and sauté for 2 minutes or until soft. Slowly mix the onions, dill, lemon juice, salt, pepper and egg white into spinach. Mix well and set aside.

Now for the crust; whisk together olive oil, salt, and egg white in a bowl. Use 1 sheet of phyllo dough at a time, and cut each one lengthwise into 4 strips. Work carefully, as phyllo dough is very delicate. Use a pastry brush to lightly cover each sheet with a thin layer of egg mixture. Use a spoon to place about 1 tablespoon spinach mix onto one end of each strip. Create a triangle with each strip by folding one corner of the opposite end over mixture. Continue doing this until you reach the end of the strip. Set the pies, seams down, on a baking sheet and bake for about 20 minutes. When they’re golden brown, pop them out of the oven. It’s easy to set the stage for your wine and cheese tasting. You can create a laid-back but chic ambience without spending too much time or money.

Choose tablecloths in solid colors, either rich jewel tones or light airy neutrals. Be sure to place candles wisely; candles on a table where people will constantly be reaching over and around them are not a good idea. Tea light and flameless candles are good choices for this type of event.

Give thought to how you arrange your dishes and wines. This is your event, so let your personal style shine through.