There could be no better way to enjoy this crisp, invigorating Graves than with a platter of fresh seafood. Raw oysters, fresh shrimp, clams, scallops, crab, langoustines...the more the merrier. If you want to try a Bordelais specialty, serve these ice-cold, briny creatures alongside smoky, hot-off-the-grill sausages and a crusty baguette. This Graves is distinguished by its high percentage of Sémillon, sourced from vineyards in the greatest white wine terroir in all of Bordeaux—the Haut-Barsac.