Selection of white wines to choose for seafood wine pairings
From Our Sommelier: Where Sea Meets Glass
When the sea offers up its treasures, the wine must rise to the occasion. At Restaurant JM Perochon, we understand how the harmony between a seafood-inspired cuisine and a well-chosen white wine can turn a meal into a lasting memory. To guide you through this experience, our sommelier Jérémy and his trusted colleague Camille offer their expertise with discretion, subtlety… and just a touch of sea salt.
A White Wine for Seafood: A Timeless Classic That Never Disappoints
Some pairings never grow old: a dry, crisp white wine with mineral notes pairs beautifully with the delicate flavors of seafood.
Our signature dish, Oyster and Potato, calls for a lively, almost saline wine. To accompany it, Jérémy will suggest a fine Muscadet from the Loire Valley.
This white wine, made from the Melon de Bourgogne grape, is simply perfect with oysters, shellfish, or shrimp. It preserves their freshness, enhances their briny character, and leaves a pleasantly mineral finish that lingers on the palate.
Fish and Shellfish: Elegant Pairings
When the seafood gets richer—think langoustines, mussels, or lobster—you can turn to a dry, structured Chardonnay. It should still have that crispness that echoes the sea, with white fruit notes, perhaps a subtle buttery touch, but never heavy. The goal is to elevate the dish, never overpower it.
The Lobster Menu: A Seasonal Harmony
From April to October, our chef highlights fresh lobster, gently cooked to preserve its delicate texture.
This dish, crafted in respect of the sea’s finest offerings, calls for a more structured white wine—like a Loire Valley Chardonnay. Elegant and precise, with notes of white fruit and citrus, it delicately complements the sweet flesh of the crustacean.
Served with rhubarb and a light emulsion, this seasonal plate becomes a true ode to freshness. Here, food and wine pairing isn’t just a technique—it’s a sensory revelation.
Champagne or Rosé?
For special occasions, why not pair your seafood with a chilled Champagne? Its fine bubbles, saline notes and bright acidity match beautifully with our starter Spider Crab with Celery Sauce. A sparkling beginning, pure and simple.
For a summer lunch or seaside dinner, a fresh, dry, and elegant rosé wine is a wonderful companion to seafood.
But rosé isn’t just for the sea… It also shows its full potential alongside our seasonal meat dish: farm Lamb with fresh peas. The roundness of the wine, the vegetal freshness of the peas, and the generosity of the meat create a subtle, gourmet, and refreshing pairing.
And Red Wine? Why Not—With Caution
We often get asked: can you drink red wine with seafood? The answer is yes—but carefully. Opt for a light, low-tannin red like a Gamay or a gently extracted Pinot Noir. Served slightly chilled, it can pair nicely with mussels, langoustines, or even some fish dishes.
But beware: briny flavors and tannins don’t always mix well. This is a delicate pairing, best reserved for seasoned wine lovers—or the curious.
Our Sommelier’s Tips for Choosing the Right White Wine for Seafood
- Favor Loire Valley whites: Muscadet, Sancerre, or Loire Chardonnay offer a perfect range for seafood pairings.
- Respect the seasons: Choose wines that match the seasonal freshness of ingredients—like our lobster menu, available only from April to October.
- Enhance, don’t overwhelm: Look for a fresh, dry white wine with balanced acidity, fruity aromas and briny notes.
- Trust your palate: The perfect pairing is also the one that brings you joy.
Whether you’re enjoying seafood at our table or preparing it at home, choosing the right white wine is also a way to treat yourself and elevate the moment.
And if you’re unsure, let our sommelier guide you during your stay at Les Brisants: he’ll help you choose, pour, and serve the ideal wine—one that respects the freshness of the sea and reveals its delicate flavors.
For the curious, we also have a dedicated page on our website where you can explore our wine list.
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