What happened to the Chateau Musar?
Indeed. Musar with fine food is the height of…Gaston-omy. (Apologies, I couldn’t resist). @tamlyn, a good excuse for another evening of hard work? 
I’ll also see if I can track down a bottle of white Musar for the weekend to try this out.
Great suggestion! If only I had a Musar…
May I humbly suggest rose champagne with steak: the sort of rose that’s assertively colorful and proud of its red-fruit flavors and aromas. The rose from Champagne Colin in Vertus would be an example. But perhaps this does not qualify as “white wine” for purposes of your very interesting article!
@Henri_Vasnier, I deliberately steered away from rosé for this article, but I think that’s definitely another direction to explore for people who don’t want to drink red wine with their steak/beef. I completely agree: rosé champagne would be a very good pairing. You mention Vertus - the other rosé that comes to mind is Larmandier-Bernier’s Rosé de Saignée, which is almost more burgundy-like than pink-champagne-like.
And while in Vertus another (3) Veuve Fourny’s roses particularly the Extra Brut Vinotheque MV15 last bought in a mixed case just pre-COVID in a tasting with Charles-Henry Fourny at the Maison.
Susan can’t manage red wine so something to go with steak (and Champagne is a wonderfully general match for so many dishes) so this thread has been most useful.
Oh I see this is an old thread so apologies if my note is de trop.
Nigel, your posts are never de trop.
Ah, so Susan is Mrs Nigel. Gottit.