New York Times, 9.12.2007, by Florence Fabricant
Earlier this year at Luc Salsedo, a charming little restaurant in the old city of Nice, our glasses of excellent Crozes-Hermitage 2004 were still about half full. Christine Salsedo, who owns the restaurant with her husband, Luc, the chef, suggested cheese.
The selection included a St.-Marcellin, one of my favorites. “Do you have any white wines by the glass?” I asked, and ordered a Château Trians, a Coteaux Varois, from the region. Christine Salsedo seemed somewhat surprised. “Most of the time people drink red with cheese,” she said. “We’re French, so we definitely prefer red.”