White wine is clearly also a possiblitity with each these dishes. All over again I’d be inclined to achieve for some thing dry and unoaked or pretty subtly oaked - a white Cotes du Rhone, possibly or a brand new wave Languedoc mixture of Roussanne, Marsanne and Viognier. Even an oaked white Rioja in the case of the 2nd dish.Excerpts and back link