Vermentino

In my imagination of shellfish that’s the best pairing but as a veg my imagination is I want this with an egg sauce like a Bernaise on eggs or a biscuit or asparagus. But this is very good alone as well. It is a wee bit yeasty. So it may also pair with a pretzel. It is so golden you think it may be vanilla/oak-y but not so much thank gawd. Instead it has the citrus and weeee bit of flowers and lees that lead a blind taster into hell. For not wine-idiots it is simply refreshing and leads one to fries, seafood and buttered bread.