I'm making this recipe from Jerusalem for Shabbat dinner, which originally calls for yogurt. Skipping the yogurt. It's lamb meatballs with onion, shallot, figs, barberries, chicken stock and white wine.
As I'm relatively new to cooking with wine I have no idea what to use. I've got Chenin blanc. Is that ok? I figure probably not...so what should I be looking for?