Well, one way is to think of it in terms of a menu: appetizer, pasta course, main course and dessert. Like this:
Appetizer: Three Pieces by Luis de Narváez (mid-16th century)
(This is light, fresh and crisp sounding music, like a salad)
Pasta Course: Sonata op. 22 by Fernando Sor (1778 - 1839)
(Sor is like a lesser Haydn, nice solid music in Classical style)
Main Course: El Decameron negro by Leo Brouwer (b. 1939)
(Contemporary music, but lyrical and tonal)
Dessert: Something popular and Spanish like Asturias by Isaac Albéniz (1860 - 1909)
(The Spanish repertoire, either transcribed from piano as with this piece, or original to the guitar as with the music of Rodrigo and Torroba, is ideal to end a program. Passionate and satisfying.)
I'm still listening my way through all the symphonies of Haydn (up to disc 19!) and the general impression I get from his music is that it is overwhelmingly wholesome, like a really good loaf of whole wheat bread when it is nice and fresh. It just has that delicious smell. There is something similar about Haydn's music. If it were a person you might say that he was honest, straightforward, but charming and good-natured. Actually, that is a pretty good description of the personality of Haydn himself. I wonder if we don't tend to underrate him simply because he does not cast the long, tortured shadow of a more tormented personality like Beethoven's. Beethoven's music reminds me of a big, thick rare steak. Mozart, of some fantastic creation from one of those famous chefs that do cantaloup foam or something.
Of course, these are just silly metaphors. But if we don't restrict ourselves to those dry technical discussions that George Bernard Shaw used to disparage as being in the "Mesopotamian manner", then the only way we can talk about music is through metaphor. An example of the technical jargon: "and then the second theme of the movement appears in the minor submediant using an anapest rhythm underpinned by staccato syncopations in the horns. This theme dissolves into straight eighth notes and modulates into the dominant of the dominant, preparing for the recapitulation in the tonic."
Or you could use food metaphors...
Here is my performance of Asturias by Albéniz to end with. Think of it as a crème brûlée or a nice cheese plate: