PW - The secret to my receipe is to baste the fish with warm honey twice during smoking. This adds a bit of sweetness to the fish and keeps it moist.

You can use almost any white wine. I prefer to use the cheapest on the market, such as Gallo, since I also use it for other cooking uses. But the wine I use to brine is NEVER the wine I drink. I drink Chateau St. Michelle or something similar.