 So depending upon what you're eating, if you're eating something spicy, I would tend to go with a little bit more of a sweeter Riesling to offset the spice. So I would probably go with a cabinet or even a spot lacer. But it's got to have some acidity to it. Now, if you want something that's a quaffer, you can go to like a Pease Port of Michaelsburg, which tends to be a little bit more unctuous. It doesn't have as much acidity. I like that word, unctuous.