Loire Cabernet Franc — bigger and more structured than neighboring Chinon, with darker fruit and earthier character. The Cabernet Franc to age.
Why it works with Eels Smoked
Bourgueil and Eels Smoked make a workable pairing — taste, adjust, enjoy.
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White · Light · Off-dry
Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.
Why it works with Eels Smoked
Riesling's bright acid lifts Eels Smoked cleanly — the lean white strategy.
White · Light · Dry
Sauvignon Blanc from the upper Loire, grown on flint and chalk. Citrus, smoke, and a mineral finish that hints at struck stone. The refined antithesis of New Zealand's tropical SBs.
Why it works with Eels Smoked
Sancerre's bright acid lifts Eels Smoked cleanly — the lean white strategy.
White · Light · Dry
Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.
Why it works with Eels Smoked
Sauvignon Blanc's bright acid lifts Eels Smoked cleanly — the lean white strategy.