I've made this recipe a few times and have been, generally, unhappy with the wines that my friends have brought to accompany the meal. The dish has a very lemony and slightly salty tang to it. I'm having some folks over in a couple of weeks who've had the dish before, and they've requested that I make it again. I agreed, but told them I'd also like do the wine this time.
I'm thinking about 3 possibilities - a Rully, a Spatburgunder, or a Reisling. My friends brought a Zinfandel the last time and it was agreed that it was too strong, so I'm thinking of the 3 wines I mentioned because they are not really strong. My hesitation is selecting 1 of them is that I'm not sure how their pair up with the lemon/salt taste. I'm hoping someone has served, or eaten, this dish, or something like it, before and has a personal experience recommendation.