Couldn't find a comparable thread, so here goes.
I'm resurrecting an old workhorse from the 60s to serve in the living room before dinner: (italian tuna/pickled veggie/tomato) antipasto. Considering the pickle influence and the red wine vinegar in the "sauce", what do you suggest for wine? I'm considering a pinot gris or friend. On base or not? Haven't the slightest memory of what used to work, or in those days did we care?