Flammkuchen

Alsatian thin-crust tart: a cracker-thin dough topped with crème fraîche, lardons, and thinly sliced onion, blistered in a wood-fired oven. The wine has to handle the cream's richness, the smoky bacon fat, the sweet-sharp onion, and the slight char from the oven. Bubbles or cutting acid are the structural requirement; tannic reds will fight the cream. Oaked whites will smother the delicacy.