Nori

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

Works with Nori · Nori Salmon

White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.

A wine outside our reference catalogue — likely a single-producer or single-vineyard bottling. Open with a small pour to assess body and sweetness, then pair to match its weight.

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

Fortified · Full · Sweet

Sherry's driest, lightest style — aged under a yeast veil (flor) in oxygen-free conditions. Bone-dry, briny, almondy; the perfect tapas wine, served ice-cold.

Fortified · Full · Sweet

Sherry's salt-air-aged cousin from Sanlúcar de Barrameda — even brinier than Fino, with a tang of the sea. The unmissable pairing for olives and seafood.

White · Medium · Dry

The Loire's seaside white — Melon de Bourgogne grape, bone-dry, slightly briny, perfectly transparent. The platonic ideal of oyster wine.

White · Medium · Dry

The off-dry sparkling style — 32-50 g/L residual sugar. The wine for cake, fruit tarts, and anything that needs a touch of sweetness in the glass.

Languedoc's seaside white — lemony, briny Piquepoul grown beside the étangs of the Mediterranean. Built for oysters; honest at the price.

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.