Wine Pairing We shouldn't have to look far to find a wine to serve with this. Seafood is the protein, so that helps decide the choice of wine. Although buttery Chardonnay's are a dime a dozen in nearby Sonoma or Napa, I'm leaning towards a Sauvignon Blanc or possibly an Italian varietal like Vermentino. Unoaked Chardonnay might have the crisp texture that works too.
Sauvignon Blanc is hit or miss in Northern California. Some producers produce standout bottlings, but many can be overproduce and flabby. Enter St. Supéry Sauvignon Blanc stage right. When I worked at St. Supéry I had the chance to taste many California Sauvie B's side by side. The St. Supéry is grown in Napa's Pope Valley where temperatures get colder at night and not as warm during the day. Pope Valley's elevation is 800 feet higher than the valley floor. That, combined with a lack of cloud cover means Pope Valley's much cooler temperatures are perfect for Sauvie B.