Blue cheese: Which wine?
Blue cheeses are complex and strong, with earthy, salty and, at times, slightly bitter flavours that are tricky to pair with wine. The safest bet: Choose an "opposite" wine that’s sweet and fruity with good acidity. A Sauternes from Bordeaux, France, is a classic partner, but other lovely choices include late-harvest wines from Ontario or Germany, as well as sweet sherries and Madeira. Port can be excellent with blues; choose ruby or tawny styles, or splurge on a vintage.

Sweet dessert wines also complement blue cheeses. Most regions make one; try Hungarian Tokay or Italian Vin Santo. Experiment with weights and flavour intensities to find your perfect match.

Reds require more caution, as salt in the cheese can turn tannins bitter. Look for fruity, somewhat spicy reds that are lower in tannin, such as Zinfandel, Amarone, Grenache and some types of Shiraz.

Discover five wines to pair with your favourite fall flavours, from blue cheese to root vegetables and greens.

This story was originally titled "Fall Fare Wines" in the September 2010 issue. Subscribe to Canadian Living today and never miss an issue!

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