I suppose I am in a NY and PA wine kick at the moment? But coming from a French Bistro I'm intrigued by the varietals coming out of the states - things I could not get in VA really. Not to put down Virginia wines, but they really should stop making Chardonnay... We have had two bottles now of this Pinot Blanc by Lieb in NY. It has just the right amount of acidity to make it food friendly, but also has a decent light weight body to it. Peaches, lemon peel, and a melon I have yet to identify are the main characteristics - on the palate as well as the nose.
I recommend giving it a go with your next fish based meal, little butter and herbs and you are good to go!
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