Help with wine matching- Snapper Veracruz

So with Betsy away, I agreed to be in charge of main course at a dinner at a friend's house tonight. She asked for seafood, so I just picked up 4 lovely looking red snappers (for 6 people). Going to do Huachinango Veracruz (my plan is to do sauce, carry over fish to her house, put on sauce, into oven while we do appetizers and a soup first course that others are preparing). As there are both red-only and white-only guests, thought I'd bring one of each. The red I'm pretty clear on- I'm thinking lighter red with good acidity (Sangiovese or Gamay, probably) due to tomatoes. The white I'm less clear on. I can see advantages (and drawbacks) for SB, Chenin, halbtrocken Riesling, or Rhone varietals (Tablas Creek). I realize this isn't an easy match (beer would be easier than wine!), I'm just more concerned with not having a clash than a magic combination. Any thoughts appreciated.

I think you are on the right track, Dale.

You might also consider seafood-centric wine areas...such as Campania, where you have Fiano da Avellino, Greco di Tufo, or Falanghina). Also Friuli, with Tocai Friulano/Friulano Bianco. Another good one could be Vermentino.

As for reds, other alternatives could be Bardolino or Dolcetto (but not a gooped up and oaky new wave version, ugh).

Welcome back Hoke!

I’m sure I am not the only person that has missed you after you disappeared from FLDG for a while and forgot about us and then only resurfaced prior to the election on the Friends and Fun basement just in time to brow beat those Repubs!
It is great to see you back on FLDG! Woo Woo!!

I would go with a simple Bourgogne for the red and a dry Washington state Riesling for the white.


-mike

Thanks, Hoke. Several good ideas, but I'm constrained by what I have on hand (really trying to buy less wine). I thought I had a Mastrobernardino or Ocone Falanghina, but can't find. I like Friuli wines, but none handy. My 2 best Italian white candidates are a Pigato (debate rages about whether it is or isn't same as Vermentino) or a Verdicchio di Matelica.

I haven't had a Bardolino in years. I don't think I've thought about Bardolino in years.

My lone Dolcetto is old-styled, but I think too tannic.

I appreciate the help (and also am glad you're around)

Probably going to do a Chianti or Fleurie and the Pigato.

thanks Mike, good ideas. But again cellar constraints, 133 bottles of Riesling,but no WA state. The plain Bourgogne AC wines I have on hand are mostly young and from good producers (Lafarge, Chevillon, etc) - I'd hate to waste with this dish. I could definitely see something like Drouhin LaForet or other simpler Bourgognes.

thanks Mike, good ideas. But again cellar constraints, 133 bottles of Riesling,but no WA state. The plain Bourgogne AC wines I have on hand are mostly young and from good producers (Lafarge, Chevillon, etc) - I'd hate to waste with this dish. I could definitely see something like Drouhin LaForet or other simpler Bourgognes.

Dale, living in the Seattle area I have a bais towards WA state wines.

-mike

I used to run Snapper Veracruzana frequently as an evening special when I was night chef at Scott's in San Francisco. It was quite popular.

At first I wasn't sure what to recommend when folks asked. But, a number or people told me they liked a Wente Chenin Blanc. Of course, I have no idea what's going on with them now since it's been years since I paid any attention to California whites.

on the white wine side - how about a nice albarino?

Welcome back Hoke!

I’m sure I am not the only person that has missed you after you disappeared from FLDG for a while and forgot about us and then only resurfaced prior to the election on the Friends and Fun basement just in time to brow beat those Repubs!
It is great to see you back on FLDG! Woo Woo!!

Thanks, Dave.

I've actully been back here on FLDG for a while. Guess I've been so uncharacteriscally low key it hasn't been noticed?

Thanks for the albarino and Chenin suggestions. Both sound likely candidates. I haven't tried Wente, but if a little off dry I think would work well.

What actually happened? The best laid plans.....
I took a Ligurian Pigato (Hoke's Vermentino suggestion) and an '02 Billaud Bourgogne (when reaching for a Clos de la Roilette Fleurie I saw this cheap Burg I had forgotten). The problem was we arrived, I put the sauce on my snappers and put in oven. Someone said "oh, Dale's will be better wine" and next thing you know the Pigato was drained before we sat down. The Burg was an ok red match with the fish, a Sonoma chard was much less successful as a match. Next time I'll bring an appetizer wine, too!