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.