What's
on the menu?

A fresh but gently rounded white to accompany the natural sweetness and finesse of crab.

A lively, bright wine with enough fruit to complement the sweetness of shrimp without masking their delicacy.

A fresh yet generous white, able to match the lobster's sweet flesh and butter without losing its balance.

Freshness, tension and a mineral touch to extend the salty taste of the sea.

A lively, dry, saline wine to accompany mussels without losing the freshness of their juices.

With fish and seafood, freshness is your best starting point: look for a dry, crisp white that respects the delicacy of the dish.

A fresh wine with enough texture to match the fish's flesh and the grilled notes from cooking.

A fresh, delicately textured white to accompany their sweetness without losing the finesse of the pairing.

Salmon likes fresh wines, but its rich flesh also allows for more texture — and even a light red.

With sushi, start with freshness and acidity. A dry, lively white is often the easiest choice.

A lively, delicate wine to refresh the raw salmon while preserving its silky texture.

Fresh but structured wines to accompany tuna's dense flesh without treating it like red meat.