For Fish & Seafood is a case created for anyone who wants white wines with freshness, precision, and the kind of energy that makes fish, seafood, and lighter dishes come alive at the table. Here, six different expressions come together — from mineral Chablis and saline Muscadet to aromatic Alvarinho, elegant Provence white, juicy Weissburgunder, and taut Riesling. It is a selection that feels summery, versatile, and a little luxurious, while still being easy to enjoy.
Château Barbebelle Blanc Cuvée Madeleine
A dry and elegant white wine from Provence with notes of apple, citrus, white flowers, and a touch of minerality. The style is clean and delicate, making it a very good aperitif, but especially well suited to oysters, scallops, sea bream, other fish dishes, and chilled seafood platters. The wine is made from rolle, sauvignon blanc, and ugni blanc from the family’s own vineyards on clay and limestone soils. The grapes are harvested at night, sorted, given a short cold maceration, and both fermented and aged in temperature-controlled stainless steel tanks to preserve freshness.
Domaine Fourrey Héritage Chablis Le Vin d’Emile
Here you get a more classic and serious style, with dry citrus, green apple, and clear minerality, but also a slightly broader and creamier texture than many very lean Chablis wines. That makes it especially well suited to seafood, fish in sauce, pan-fried fish, and other dishes where you want both freshness and a little more depth in the glass. The wine is vinified entirely in stainless steel and aged for a full 18 months sur lie, spending longer on the lees than the estate’s basic Chablis, which adds extra complexity and body.
Muscadet Les Vignes du Bourg Blanc Melon de Bourgogne
A bone-dry, fresh, and mineral Muscadet with juicy fruit in the direction of apple and pear and a soft, elegant texture behind its maritime freshness. This is exactly the kind of wine that makes prawns, mussels, oysters, grilled langoustines, and simply prepared fish taste even better. The wine is made from melon de bourgogne, the classic grape of western Loire, and ageing sur lie gives it more body, light bread notes, and extra gastronomic charm.
Soalheiro Alvarinho D.O.C.
A fresh and elegant Alvarinho with aromatic complexity, tropical notes, citrus, and a fine mineral edge. It has both intensity and balance and works beautifully with seafood, grilled fish, fish soups, lighter dishes with lemon, and Mediterranean-inspired cooking. The grapes are hand-harvested, the must is clarified at low temperature before fermentation, and the wine is fermented in stainless steel and rests on fine lees before bottling, preserving both purity and texture.
St. Antony Weissburgunder
A juicy, fresh, and harmonious Weissburgunder with a slightly softer and rounder style than a classic, sharper Riesling. It is youthful and fruit-driven in expression and therefore works very well with lighter fish dishes, prawns, salads with fish or seafood, and mild dishes where the wine should feel fresh without becoming too angular. The wine comes from Rheinhessen and is made from 100 percent Weissburgunder by St. Antony, who work organically. It is fermented in stainless steel and aged briefly on fine lees to preserve pure fruit and a soft texture.
Leitz Magic Mountain – Riesling
A taut and nuanced Riesling with yellow plum, citrus, white flowers, herbs, and a smoky minerality that gives the wine both freshness and length. It is excellent with fish, seafood, and green dishes, especially where there is also a little acidity or herbs in the food. The wine is made from 100 percent Riesling from several steep parcels on the Rüdesheimer Berg, where the soils are primarily quartz and slate. After fermentation, it is aged for around six months in older oak casks and remains on the lees until bottling.
