Wines should start from the lightest to the most full-bodied, the youngest to the oldest wine. Also start with white and go to red wine and champagne anywhere. Most reds produce a metallic taste with these vegetables. This is in part due to a high iron contained in the vegetables which reacts with red wine and can produce a very tinny taste in your mouth. Sweet desserts with dry wines or wines that are not as sweet as the dessert are also bad partners.
Soft cheeses match differently than hard.
For example hard cheeses can make wines taste a lot smoother and softer. Soft cheeses like fresh goats cheese go well with Chenin Blanc or Sauvignon Blanc wines. On the whole milder and less intense cheeses are easier to match with most wines. Blue cheeses and Stilton are great with port. So now for the no holds bared stuff.