I'm excited to make this old classic for Easter, but am a bit hesitant to serve it with Riesling, which is my first instinct.

It's a cold salad- celery boached in chicken stock, chilled and served with a dijon mustard vinaigrette. Am on the right track, or would something else work better? I really want this course to be perfect. Thanks!

knee jerk reaction would be a gruner veltliner or sauvignon blanc

how intense is your mustard vin?

That can be adjusted...I'm a fan of the mustard flavor, so I'd like to make it as bold as possible without overpowering the celery. I didn't think of Sauv Blanc...

How about a sparkling from California? I wouln't "boach" it if I were you...remember, you want this to be perfect!!

MissSally - what wine did you end up choosing? and how was it?

Also, welcome to VC!

After all that effort, my host insisted I bring red wine (the main dish was lamb)and that he had enough whites to choose from for my dish. I ended up pairing it with a Chenin Blanc, and it worked quite well with the heat of the dressing and the sweetness of the celery. Thanks for your all your interest and help!