i opted for a bottle of NV Lanson's Black Label, and a 2010 John Anthony Sauvignon Blanc Church Vineyard. I liked the Lanson more as a wine, but the JA worked better with the food.
Indy, I thought about, and read about, reds. I just couldn't see how it would work, and after my meal, I can't see how a red would've complimented the dish. It was a spicy cioppino, made with clams, mussels, scallops, swordfish, rosemary roasted tomatoes, clam stock, champagne, etc. I eyed a tempranillo, but for my palate, this kind of dish begs for a crisp white with plenty of acidity and a "cool" character to balance it out.
anyway, thanks as always for the ideas. Next time I'll make this for a group, and see how it doe with a red, but I was pretty happy with the wines i opened.