For myself, I'm thinking about a dry martini accompanied by Koko's
Parmesan Lemon Wafers... if my lemons have preserved enough.

But I was also thinking shrimp or artichoke with a Lemon Aioli dipping
sauce would be nice; inspired by this recipe I found at Chow.com
http://www.chow.com/recipes/28103

Lemon Aioli:

1 large egg yolk
2 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon lemon zest
1/4 teaspoon kosher salt
Pinch freshly ground black pepper
1 1/4 cups canola oil

Combine egg yolk, lemon juice, mustard, zest, salt, and pepper in a
blender or food processor. Purée until smooth. With the blender or
food processor running, slowly drizzle in the oil until the mixture is
emulsified. Refrigerate until ready to use.

--
I love cooking with wine.
Sometimes I even put it in the food.