Muscadet vineyards cover the farmland on the south bank of the Loire opposite Nantes, the ancient Breton capital. If ever there was proof of the adage “what grows together, goes together”, it is here, where some of the most fruitful oyster flats in the world meet equally fruitful vineyards that produce the best wine for oysters in the world. Part of this happy couplet can be explained by the presence of Atlantic sea salt. The brine that crusts the rocky shore and permeates the air is also in the oysters and on the grapes at harvest time, giving both food and wine a distinctive flavor. Muscadet makers highlight the comparison by aging wine on the lees (the fleshy bits of the grape) for a few months before bottling. This adds a creamy note to the texture of an otherwise light and powerfully crisp wine; is it a coincidence that the most prized oysters are celebrated for exactly the same texture? In this charming Muscadet, you will also find notes of pear and apple, lemon and lavender alongside plentiful evidence of salt. If no oysters or canned sardines are available, pair with a sharp and fresh brie.