The recipe for this stew, as I'll be preparing it, has lobster, shrimp and clams which are cooked in a sauce that consists of fennel, onions, orange zest, saffron, garlic and thyme simmered in a base of crushed plum tomatoes, lobster stock and white wine. There will be a bit of heat from the addition of crushed red peppers. The notes which accompany this recipe suggest "Scarpetta, a graceful, pear-scented Tocai Friulano..." which I'm totally unfamiliar with. As an alternative, it suggests a Vernaccia di San Gimignano, which I happen to have on hand. I'm wondering if the Vernaccia can really stand up to the intense flavors of this dish. I'm using the Vernaccia di San Gimignano for the cooking wine. What other wines might pair well with this dish? Thanks!