Pie and wine for dinner? Sounds like an indulgent night alone, remote in hand _ but make that a savory pie, and you've got yourself a dinner party. This simple galette (a rustic tart) is made with butternut squash, sage and blue cheese. The latter is traditionally tough to pair with wine, but sommelier Nate Redner of Lincoln Park's Oyster Bah suggests ripe, fruit-forward pours that will tame the cheese's sharpness.
