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
Celery stuffed with Pimento Cheese
Vegetable tray with a lemony dill dip
Add a recipe you like with these wines