I’ve been mulling over their suggestion that Gewürztraminer is the top white to serve with cheese. They quote Alpana Singh from Everest in Chicago and Jean-Luc Le Dü of New York who both attest the same –
Alsatian Gewürztraminer is the most cheese-friendly wine in the world
I have to disagree. Reading through my cheese and wine list Sauvignon Blanc appears more frequently than any other white. Sauvignon is classically matched with Goats Cheese of course – and a glorious pairing it is too – but a decent Sauvignon is also delicious with a host of British cheeses (Cheshire, Lancashire, Caerphilly etc). It is also a blast with Raclette, Taleggio and Graddost. Gewürztraminer lacks the acidity I feel, which of course Sauvignon Blanc offers in abundance.
What is it with cheeses, though, that makes people always want to serve Red wines? White is best!