What food with Hermitage Blanc?

For my birthday I decided to treat mself to a couple of bottles of Hermitage Blanc. I bought some Chapoutier (sp?) 2003 and, after having read a few reviews, I am stumped as to what sort of food to serve with this. As you can tell, I have never had a Hermitage Blanc, but found them on sale at $60 (Canadian) each and decided to treat myself.

All suggestions appreciated.

[David M. Bueker]

Fondue has worked very well for me in the past.

Fondue has worked very well for me in the past.

It's hard to make a meal of fondue!

It's hard to make a meal of fondue!

Bob, you have obviously not been to one of our legendary Fondue Nights. People are so stuffed by the end we need to roll them to their cars.

Next time you are in Santa Fe, you must attend one!

Bob, you have obviously not been to one of our legendary Fondue Nights. People are so stuffed by the end we need to roll them to their cars.

Next time you are in Santa Fe, you must attend one!

Cyn, there was a lot to eat, but was it a meal? I love cheese and good crusty bread.

[David M. Bueker]

One of my favorite meals ever was fondue then raclette then a cheese course!

I think the first requirement for White Hermitage is maturity; they tend to be long-lived, the best of them quite long-lived (like 30 to 40 years.) I'd think of something like grilled porcini mushrooms, or scrambled fresh duck eggs with truffles, or smoked trout,or duck liver flan. Some simple pasta with truffles. If it's a '78 Chave, nothing at all.