Tressallier is an unusual grape in France, one that I had not heard from also known as Sacy (equally unusual), allegedly a cross between Gouais Blanc and a Pinot (apparently no one is sure if it's Blanc, Gris, or Noir!). It is grown in the upper Loire region of Auvergne, embedded deep in the center of France that it's off several Loire valley wine growing region charts.
This crisp wine paired excellent with the whitefish I cooked, and is of a light straw color and a sea air and citric nose, with a strong lemon flavor. It also had notes of grapefruit, gooseberry, chalk, shellfish, and a slight grassiness (and perhaps chalkiness) that is faintly reminiscent of Sauvignon Blanc, plus a tad of a chickory finish. In some ways, I was surprised that the region was so far inland, given the seafood friendly nature of the wine, which reminded me of Albariño or Muscadet. It's a fantastic food wine with tart acidity, and at 12.5 percent, moderate alcohol.
I believe I paid $17.99 at Perman Wine Cellar (in Chicago) for this. Thanks to Craig for the recommendation.