With lemon chicken, potatoes, and zucchini, the 2004 JM Brocard "Domaine Ste. Claire" Chablis AC. Good acidity, some lemon notes over a mineral base. Classic style for a regional Chablis, but could use a bit more concentration. B
Also tried the Chablis the following night with a recipe of panko-scallion crusted cod from Ming Tsai. The dish totally overwhelmed the Chablis, so we switched to a SB (what Ming suggested). 2005 Babich Sauvignon Blanc (Marlborough). Nicely fruity, with grapefruit and gooseberry, a hint of grass. Fruit's balanced by zippy acidity. There's also a mild jalapeno note on the finish. Much better match with the dish. I stopped buying Babich for a vintage or two, seems they're back on track. Nice QPR and nice screwcap. B+/B
Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.