Coastal cuisine, with its inherent salinity and iodine notes, presents a unique challenge and opportunity for wine pairing. The goal is not just to match flavors, but to elevate them, creating a dialogue between the glass and the plate.

At Nouvelle Côte, our cellar leans heavily toward biodynamic and low-intervention wines. We seek out producers who prioritize soil health, resulting in wines with pronounced minerality. A crisp, unoaked Chablis, with its oyster-shell minerality, is a classic pairing for a reason—it echoes the salinity of the sea.

However, we also enjoy playing with unexpected pairings. A light, chilled red from the Jura can beautifully complement the richness of a roasted turbot. The key is balance: the wine should never overpower the delicate flavors of the seafood.