Interesting. I have never tried it, intuitively I thought that it would not go, but the proof is in the... tasting... am I allowed to used that word? ;-)
On second thought, the fact that verjus was for such a long time the standard accompaniment to food in renaissance Europe should have made me think twice.
I'd add Woodpecker, or Longbow cider, as possible alternatives. Especially with the malt vinegar.
Hunt
A favorite sushi restaurant, now 1200 miles distant, did a wonderful tempura calamari steak, cut into long strips. With these, I favored Groth Napa SB. Just the right amount of acid, and some fruit notes. As their wine list was a bit lacking (heavy on the Napa/Sonoma reds!) in the white department, I did not have the opportunity to try some of the FR whites, but can well imagine a Sancerre going equally as well. The Groth also did very well with their sushi.
Hunt
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