I've never had that particular wine. But some sort of brined and roasted chicken with wild mushrooms comes to mind. Lidia Bastianich's Friulian fricco (you can make one big one) also should work. Strictly speaking, a cioppino might work, but that is a lot of trouble and I don't know about timing and travel, etc, so I'd probably leave that for a different day unless you are just popping next door.
So, yeah... I would say heartier traditional white wine fare, all of the dishes that came to my mind are, in fact, heavier on the sour / acidic notes, though certainly all still balanced.