You could accompany the dish with the same wine as that used for the sauce, though you may prefer to keep your higher wines for drinking rather than cooking.
- Dry Riesling, premium (Reserve or Smaragd categories) is taking centre stage.
- Pinot Blanc with fine floral characters support the flavours in the backgraound.
- An acclaimed Chardonnay would be the choice for the "Quenelles de Brochet".
- Traminer and Müller-Thurgau both set an aromatic counterpoint.