Well, I opened the Tocai Friulano.
I had some by itself first. It had a clean nose of grapfruit and honeydew melon, though it was not as fragrant as I had remembered it when I tried it at the wine store opening. Soft on the palate, with a mild spicy finish in the back of the palate. It was also a little drying in the finish. A nice wine to have by itself.
But then I had it with a seafood coconut curry dish (which was wonderful, as are all of Katie's meals!). It had Thai spices, coconut, lime juice, and jalepeño peppers in the (white) sauce, and was made with shrimp, salmon, and bell peppers. I figured it would be a good match, and it worked very well. The wine had spice to stand up to the curry and peppers, and clean crispness of the wine balanced the spice in the dish. The citrus flavors went together harmoniously. I ended up drinking two glasses, saving the other half of the bottle in a half-bottle for another day. (btw, this business of corking in a half-bottle with little ullage works out impressively well)
I would put this at 92.532 on the Modified Parker index. I'm sorry about the imprecision here, but I could only rate it to three decimal places because the wide variety of circumstances in which I had this wine (at a tasting, with food, and by itself before the meal) does introduce some uncertainty. But if you ship me some cases of this wine, I'll be happy to do a more rigourous evaluation and get back to my usual precision. :)
Jose