Grüner Veltliner

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

Parmesan encrusted asparagus

Baked Cheesy Cauliflower Dip

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