This wine, made from 100% Muscadet offers delicate aromas of white fruit notes mixed with grapefruit hints. This light and refreshing Muscadet Sèvre-et-Maine pairs perfectly with seafood, shellfish and fish. Best served at 50°F.

Recipe

Sautéed Tarragon Shrimp Pairs with Lobster and Shrimp, Muscadet Sevre-et-Maine 24 shrimp, jumbo size, cleaned 2 tablespoons olive oil 2 tablespoons butter 2 leeks, cleaned, medium dice 2 shallots, fine dice 2 teaspoons dried tarragon ¼ cup fish stock Heat a heavy bottomed, high-sided frying pan. Add the olive oil and then butter. When the butter has melted, sauté the shallot and the leeks until caramelized. Sprinkle with the dried tarragon and push the leeks and the shallots to the outer perimeter of the pan. Add the shrimp and sauté for 90 seconds on each side. Add the fish stock, cover, and cook for an additional five minutes. Serves four.