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Red, white and bleu

  • Red, white and bleu

Blue cheese is not unlike a wild pony, romping and stomping its way across the mouth at meal’s end. Attempt to rope it in with the last of a merlot or pinot and it may bolt on you: Nothing scares a tender red wine more fully than a ripe blue cheese. To effectively tame it, you must employ a dessert wine, red (say, port) or white (Sauternes, if you’ve the budget). Two wines I know will win the day: Mas Amiel and Muscat de Saint-Jean de Minervois.