The sea is far from Burgundy, and yet our whites call for it: the minerality of Chardonnay grown on limestone has a natural affinity with iodine. You still need the right cuvée for the right dish — a seafood platter and a turbot in cream sauce do not ask for the same wine.
Our three registers
With pure iodine — oysters, raw shellfish, grey shrimp: the Saint-Véran Champs de Perdrix, lively and floral, served well chilled.
With worked crustaceans — roasted langoustines, grilled lobster: our 1er Cru Vers Cras, the most chiselled and saline of our climats, whose saline finish prolongs that of the dish — the estate’s signature pairing.
With fish in sauce — turbot, sole, pike-perch in beurre blanc: the Pouilly-Fuissé Vieilles Vignes, whose satin amplitude coats the sauce without masking the fish.
Serving
13 °C for the Saint-Véran, 14 °C for the Pouilly-Fuissé. Over a seafood platter that stretches on — and we wish you nothing less —, take the bottle out of the ice bucket between servings so it doesn’t drop too far in temperature.
