Not only do I dare you, I double dog dare you.

By "Blanc" I'm guessing they mean Sauvignon Blanc (as opposed to Vidal Blanc or Seyval Blanc), which I've always found needs strong food, so I'd be thinking something like crab or lobster to pair it with. Garlic shrimp would certainly work, too. Served alone, Sauv Blanc can be a bit too much of a blowtorch.

Here's what I do when in a similar situation. Cook a recipe that calls for a white wine in the sauce.

Sample the wine while cooking. If drinkable, serve the wine with the dish and thank your good fortune. If not drinkable, cork it up and save for future cooking (you don't need to use the best wine in recipes).

As least it isn't merlot. Cuz I'm not drinking any f%$#ing merlot!

Go ahead. I triple dog dare ya.

BTW, if it's labeled "table wine" it's probably a blend. In order to identify it as a specific varietal it has to have at least 80% of one particular grape.

My guess is it's 50% Seyval Blanc (or other such hybrid that grows well in the Northeast/Mid-Atlantic region) and 50% Chardonnay (which you can grow pretty much anywhere).

Robert, use it for this recipe - Comte is the much superior French form of Swiss cheese from Haute-Jura - but you can use any kind of Swiss you can find - don't waste Beaufort d'Alpage on it though but since that is now trading at $36 per pound, I'm sure you wouldn't have thought to...

Onion Soup Mapie, Serves 4 (from Simple Fare by Ronald Johnson)
4 yellow onions, thinly sliced
3 tablespoons unsalted butter
8 thin slices of french bread
4 teaspoons flour
1 1/2 cups of dry white wine heated
3 cups water,heated
salt and freshly ground black pepper
grated French Comte
In a soup pot, saute onions in butter over medium heat. Stir now and then to allow them to color evenly. This should be a gentle process-in 15 minutes or so, they will be golden. While onions cook, dry out bread slices in a 350 oven. They should be pale gold in color. Remove bread from oven, turn off heat and place soup bowls in oven to warm.
Stir flour into onions and cook for 3-4 minutes. Add wine and water, then salt and pepper to taste. When the soup boils up, reduce heat and simmer, uncovered for 30 minutes. Place bread slices in soup bowls (2 each),sprinkle generously with Comte and ladle the hot soup over it at once. This with a green salad and more bread and cheese is well, yummy. Especially after a long walk on a crisp day.

My dear Mrs. P, that sounds remarkably like my parents' recipe, right down to the placement of the bread and cheese in the bowl first. Now I'm going to be thinking about it all afternoon!

Your father is Toulouse Lautrec? Wow! No wonder you post so beautifully. Was your mother a can-can dancer?

If it's Seyval Blanc, it's a pretty pleasant variety, in my experience. And if it is a table wine, then it is probably a pretty innocuous blend. Open it up and let us know.

I really like that label. I mean the actual physical label, I have no idea about the product.

You can always regift it!

Blue Crab Blanc, from the makers of Blue Nun Blanc. How can you miss?