lobster cheesecake

[Thomas]

IK has this problem with acid and fats--forgive him...

One of the great pairings is Sauvignon Blanc (Loire style) and goat cheese--the acid is just right for the semi-fatty cheese. So, use goat cheese for this dish and the SB will work well.

The reason I do not recommend Chardonnay is that unless you know the particular product, you never know what a producer does to that stuff (unless you stay with known regionals like Macon, et al, but even then, many of the French have been playing around to make a so-called "international" style of wine). I want all to refrain from buying Chardonnay to punish producers everywhere who can't leave the variety to its own devices...kind of like the fans boycotting baseball until those rich idiots come their senses...