Which wine with seafood lasagna?

Canada Day will soon be here and the local tasting group is thinking seafood lasagna.
Kathy made an excellent one last year ( not too much bechamel) and I think we are in for a repeat performance!!

Last year Renie from Melbourne was with us and brought along a riesling>>>> 2022 Grosset Springvale Clare Valley Riesling.
Wine #1 for the recent group seafood tasting, seafood lasagna a huge hit. Drank nicely but I think needs some age. Lime petrol and grapefuit, v good acidity and great fruit balance at this early stage.

My preference was for a Pinot Gris but this time I am thinking of a Viognier or even a Pinot Blanc. Any guidance will be welcome here!

[Jenise]

Any white wine you please! Well, maybe not gewurz, but any good dry white wine will work and which is best will more likely be a matter of personal preference.

Thanks Jenise./ Kathy does not use bechamel in her recioe.

Thanks Jenise./ Kathy does not use bechamel in her recioe.

Bob, what does she use then to provide the binding for the lasagne? Just cheese? Or is there some other sauce? I'm with Jenise on wine choices, but would probably go for a dry white with some body and high acidity. A dry Chenin would work nicely, or Grüner Veltliner at the Smaragd level. And of course, Riesling too...

cream of cremini soup, cream cheese, white wine,dash milk,parmesan cheese butter egg.

Aha. In that case, I'd definitely choose a robust, high acid white.

[Jenise]

Aha. In that case, I'd definitely choose a robust, high acid white.

+1