What wine was served with the pikelet?  I would have selected something in the white burgundy offerings, playing it safe.  The fume blanc grape would have been too dry, chenin blanc too sweet.  (I note what passes for "chenin blanc" in the US is an travesty, an plague, a pox upon the tongue - too much sugar added during fermentation; French wines using the chenin blanc grape - sold here under the label 'Vouvray' - are actually drinkable, even a delight.)  In Chicago I once had fresh caught trout in butter sauce: butter, tarragon, celery, a dab of celery salt, pepper, a touch of allspice (!), and shallots, and my companion ordered a very light red - can't recall the vintner - that was a perfect.