While this wine can be enjoyed by itself as an apéritif, it is also perfect with fresh oysters and other shellfish, crab cakes, ceviche and grilled sea bass. It is also delicious with lemon chicken and Thai curries. Vegetable or crab quiche, vegetable terrine, Parmesan bread sticks, calamari fritters. Serve with aged Gouda or other hard cheeses, and as a counterpoint to soft triple creams.
Courses might include sole, trout, sashimi, seafood mousse, veal scaloppini, roast chicken, pheasant, squab or turkey, fettuccine with black olives and chives, angel hair pasta with champagne-tarragon cream sauce.