also Rkatsiteli, Vermentino, Verdicchio, and Vernaccia
Grüner Veltliner is high acid and has a medium minus body. It often has notes of white or black pepper and goes well with oxalic acid vegetables. Rkatsiteli from Bulgaria or the Fingerlakes in New York can also pair well with oxalic vegetables as do Italian Vermentinos, Verdicchios, and Vernaccias.
Feta Cheese sprinkled with lemon pepper and a touch of olive oil
Fried Goat Cheese with Honey and Black Pepper
Shrimp (cooked), Avocado, and Grapefruit Ceviche
Radishes with Herbed Salt and Olive Oil
Vegetable such as carrots, celery, cucumbers, brocholi, snow peas, or cauliflower with a Tzatziki Dip
Celery stuffed with Pimento Cheese
Arugula Salad with Vinaigrette (using a white wine vinegar)
Vegetable tray with a lemony dill dip
Crackers with an artichoke dip
Salt, Pepper, and Vinegar Chips
Parmesan Crisps with a Liptauer Cheese Spread
Roasted brussel sprouts with a chipolte dip
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