Definition: seldevin

Since time immemorial, ships have transported salt and wine. Rocking on the waves, at the mercy of the sea, their holds were the setting in which these 'rubies' were born.

Sailors arriving at the port of Libourne could not help but notice the "blood" spilled from overturned barrels, staining the purity of the pure white crystals of salt.

Unable to sell it, they offered it to the wife of a wine merchant: Valentine Cornier.

Amused by the surprising colour, she added spices and used it to give the dishes she served at her table an original flavour and appearance.

This refined condiment evolved over the course of the century, but remained the privilege of the family, giving their cuisine a very special character.

Today, Pascal Delbeck of Château Belair,^{a premier} grand cru in Saint-Émilion, is putting into practice one of the values instilled in him by his ingenious grandmother by sharing the recipe for Rubis de Valentine.

Delbeck Vins Développement offers three varieties of "Seldevin®" made from flavoured fleur de sel from the Île de Ré. The noble origins of Île de Ré salt, its rich and varied flavours, and the colour provided by the flavouring make it an ideal recipe for a successful presentation and perfect dosage:

Fleur de Merlot®

Delicate, rich and creamy flavours with sweet aromas, Merlot-style, to be paired with raw duck liver, beef ribs with marrow, and duck breast. Its flamboyant ruby colour will brighten up your plates.

Fleur de Cabernet®

Herbaceous flavours, fine plant essences, Cabernet-style, to be paired with shellfish, white fish, salmon, scallops, white meats, etc. Its brown ruby colour will add colour to sauces and juices.

Fleur de Syrah®

Spicy, exotic, peppery flavours, typical of Syrah, to be paired with grilled meats, offal, lamb and mutton, but also with salads with a dash of lemon juice. Its deep colour will add depth to your dishes.