Vintage sardines in white wine

La Quiberonnaise Vintage Sardines in White Wine, oil-free and light

The vintage sardines in white wine from La Quiberonnaise are Breton Atlantic sardines in a Muscadet marinade, completely without oil, Millésime 2024. Light, fresh, and refined, pickled with lemon, onion, and spices. The blue tin for the summer.

Vintage sardines in white wine are fine Atlantic sardines from the Conserverie La Quiberonnaise, pickled in a fragrant Muscadet marinade, Millésime 2024 à Muscadet. Unlike classic sardines in oil, these are completely oil-free, with the white wine from the Loire Valley providing a fresh touch instead. A flavor bridge between the Loire and the ocean.

Open the blue tin and you are greeted by a delicate scent of wine, lemon, and herbs. When eaten, the sardines are tender and light; the Muscadet marinade gives them a zesty acidity that keeps the fish fresh and vibrant. The sardines remain firm, not dry, and retain their delicate fish flavor despite the acidity. No heavy oil, just wine and spice. Lightness from the sea.

Light, fresh, completely without oil

Pickled without oil, these vintage sardines are the light choice for warm days. Anyone who usually finds sardines too heavy or too fatty will discover a finer, brighter side of the fish here.

The Muscadet marinade is prepared with peppercorns, bay leaf, a slice of fresh lemon, onion, carrot, cucumber, salt, and cayenne pepper—rich and fragrant at the same time. Muscadet, a dry white wine from the Loire near the Atlantic estuary, provides exactly the freshness that pairs well with sea fish. Over the maturation period, this seasoning infuses the fish without weighing it down. If you prefer the classic version with oil, you can find it in the red tin with olive oil.

Fresh on bread or in a summer salad

These sardines are made for light, summery cuisine.

They are elegant on toasted bread with a few rings of red onion, in a salad with new potatoes and herbs, or alongside steamed green asparagus. They also make for a great quick lunch with bread and a dab of mustard. A glass of Muscadet completes the experience, as what is in the tin also fits in the glass. The sardines in oil with lemon are similarly fresh and citrusy if you prefer something slightly oilier.

Four friends, a blue tin from Quiberon

The blue tin features four friends by the sea, painted by the artist Yan for the Bar de la Marine in the port of Quiberon. Sitting around Yan in the yellow sweater are Rémi Sabot, known for his accordion playing of sea shanties, television presenter Jean-Luc Reichmann, and Frankie, the landlord of the bar. Thierry Jourdan, grandson of the founder, wanted to put this picture on a sardine tin as a tribute to friendship and the sea.

The cannery was founded in 1921 by Henriette Jourdan; today, her grandsons Bernard and Thierry run the company. The fish is caught off the Atlantic coast and processed by hand within 48 hours, with no freezing involved. In 2015, the company received the Entreprise du Patrimoine Vivant label for its living craftsmanship. You can find the blue tin with us alongside many other fish preserves from La Quiberonnaise.

Best enjoyed young when oil-free

Served lightly chilled, the fresh Muscadet note comes into its own most beautifully. The 115-gram tin should be stored in a cool, dark place and turned over every six months. As it contains no oil, it is best enjoyed young and fresh; there is no need to store it for a long time. Keep leftovers covered in the refrigerator for one to two days. A little summer greeting from Brittany.