This morning I was perusing Wine Spectator online and came across a video of Gavin Kaysen, executive chef at Cafe Boulud, preparing a terrific fish dish, Stripped Bass with Risotto.  The tips that he offers are invaluable for all of you at home chefs! (Click here for the video)

My pairing with this dish would be a bottle of either:

Savennieres-Roche Aux Moines, Clos de la Bergerie from Nicolas Joly in the Loire Valley, or 

Roussanne from Truchard in Carneros.