Just another piece of advice on how to make your white wine reduction a little richer, is to add some butter to the pan right at the very end, almost immediately before serving. This process is called mounting. Often times, a sauce will be finished off by "mounting with butter" and it's just a way to give the sauce a bit of richness.
Additionally, I make a dish very similar to yours, the only difference was that I add tomato confit. I find that it balances well with the other flavors. I make that dish with chicken sometimes, but I really really like it with a nice whitefish, or also with some nice big scallops.
As far as wines to use, experiment a little. I generally like chardonnay with chicken, and pinot grigio or gewurtztraminer with fish. Prosecco is another fun wine to cook with.