Can be a very refreshing wine, especially with seafood. If not oysters, how about mussels? Both are famous accompaniments to the wine in Languedoc-Roussilon, where I have personally enjoyed the combination, as well as with fresh anchovies from Collioure together with very young, fresh cheeses, olive and tomato tapenades and baquette on picnic. Away from the south of France I've found that the acidity of the Picpoul can be a good match for the sweetness of crab, lobster, scallops and clams.