Sardines and Aged Muscadet

Going back to the stash of top notch canned seafood from Zingerman's Deli that I first referenced in a post last December, the second installment is based around one tin of green peppercorn sardines and another tin of vintage dated (2010) sardines.

Packed by Les Mouettes d'Arvor in Concarneau, I matched these up with local Bretagne flavors and wine from the nearby Loire. Expertly baked baguette and seeded rye bread came from around the corner at Raleigh's Boulted Bread. This is another easy meal with a simple grocery list rather than measurements and portion sizes. This was ample for two, and would have been a great starter for four people. 2004 Le Clos du Chateau l'Oiseliniere Muscadet Sevre et Maine was mature enough to offer a level of richness that stood up to these meaty, tuna-like sardines, but it maintained a freshness and vitality that suggests a long life ahead that isn't often associated with these wines.

  • Good bread, sliced fairly thin
  • High quality sardines, in this case two 4-ounce cans packed in oil
  • European butter
  • One lemon, peeled and thinly sliced, seeds removed
  • Additional lemon, cut into eights, squeezed to taste 
  • Red onion, thinly sliced
  • Parsley, finely chopped