My friend and fellow "stew", Lisa Magnuson of the Providence Wine Examiner,
recommended some wine selections to go along with this starter. Her top
choices are, Spanish Cava (sparkling), Tavel Rosé, Alsatian Riesling
(which is dry) or a White Bordeaux. Today I served a chilled Rosé from
Provence that I had gotten previously in Paris, and it was perfect.