Hawk Wakawaka is a wine drawing philosopher with a heart of gold.
For hot pot the sparkling Vouvray would be a great choice. The bubbles with the broth are a pleasing textural contrast.
If you're going for a meat hot pot, the reds mentioned can be a nice option; or, if you're going for fish, then Chablis would be a great way to suit the delicate flavors of the dish. Avoid oaked whites, or oaked reds.
If you're using richer seafood like mussels or shrimp, fino sherry is a beautiful way to go. Fino has a higher alcohol level though so, if the hot pot is at all spicy, skip the suggestion.
Fantastic, DeviledKegs! Thanks for the note! Also, yum.
Nice suggestion, Motti!
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