Share & Pair Sustainable Seafood

The St. Supéry Culinary Team creates a variety of recipes each year, many centered around sustainable seafood and fish.

Celebrate Sustainability in the Ocean and Vineyards

Our commitment to sustainability runs deep! We strive to do more, consume less and reduce our carbon footprint. The Great Sustainable Seafood Tour is an extension of our commitment, keeping us aligned with like-minded partners and purveyors with a common goal of preserving our oceans and land for generations to come.

Find Restaurants Near Me

Discover sustainably sourced seafood dishes paired with St. Supéry wines from chefs across the nation! Sustainable seafood paired with sustainable wine is closer than you think…

Meet Our Purveyor Partners

Meet seafood purveyors that share our passion for sustainability and environmental stewardship. We have found kindred spirits from Alaska to the Gulf Coast with amazing stories!

Recipes from the St. Supéry Estate

Stimulate the palate and dazzle your guests with a school of perfectly paired sustainable seafood recipes from the St. Supéry Estate Kitchen! We have a wide variety of recipes available.

Shop Our Sustainable Wines

Explore 100% estate-grown, certified Napa Green wines, focused on sauvignon blanc, cabernet sauvignon, and additional red Bordeaux varietals to pair with your sustainable seafood.

Featured News

The Blue Food Cookbook - Released

In connection with the James Beard Award- and Emmy-nominated PBS docuseries Hope in the Water by Andrew Zimmern (food equity and climate activist, Emmy and four-time James Beard award winner) and Barton Seaver (an expert on seafood cookery and sustainability), a sustainable seafood bible, including a guide to environmentally friendly practices for buying and cooking food from oceans, lakes, and rivers, with over 145 recipes.

Is farmed or wild-caught salmon better? Is tuna being overfished? Do I have to worry about mercury poisoning? Is seafood high in protein? Is industrial aquaculture sustainable? How can I do anything to address the climate change and food security crises? Is it okay to eat raw fish? How do you shuck an oyster? Is frozen seafood good? How do you cook mackerel without it stinking up the kitchen?

The answers are clear in The Blue Food Cookbook. In celebration of the fish, shellfish, and plants we eat from our oceans, lakes, and rivers (in other words, blue food) and in collaboration with the PBS docuseries Hope in the Water, award-winning chef and TV host Andrew Zimmern and leading sustainable seafood expert and educator Barton Seaver present a seafood bible looking at blue food from water to plate: a tangible, delicious cookbook for how to best buy, prepare, and cook from our oceans and waterways sustainably.

St. Supéry stocks this new cookbook at the winery with signatures from both authors. Join the winery for a tasting and purchase a copy. Contact us with questions or to purchase your copy today 707-302-3488.

St. Supéry Partners with Fed by Blue
and the Hope in the Water Docuseries

St. Supéry Estate Vineyards & Winery is pleased to announce it is the official wine partner of Fed By Blue and the upcoming docuseries Hope In The Water, premiering this summer on PBS. Fed by Blue is a science-based, non-profit initiative established by a collective of culinary artists, marine conservationists, sustainability experts, and humanitarians.

The winery has committed a donation to Fed By Blue from the sale of its Napa Valley Estate Sauvignon Blanc sold in specialty retail and restaurant programs with a Fed By Blue tie-in. Additionally, the inaugural vintage of its Rutherford Estate Vineyard Sauvignon Blanc will donate $2 of each bottle sold to Fed By Blue.

“We have been inspired by Jennifer Bushman’s passion for our oceans and sustainable seafood for many years. We were thrilled to partner with her on this important advocacy and educational journey,” stated Emma Swain. “St. Supéry launched the Great Sustainable Seafood Tour in 2018. The tour and Recipe Contest promotes purveyors, conservation, and advocacy for sustainable seafood. We also feature sustainably sourced seafood and fish in our educational wine and food pairings at the winery.”

The three-part docuseries, Hope in the Water, distributed in June of 2024, will explore the abundance of innovative opportunities to restore our world’s oceans while responsibly producing food.

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Sustainable Seafood Spotlight: Jennifer Bushman

This chef and aquaculture champion wants to change the way we think about farmed seafood

“We farm everything else at scale in our food system,” she told St. Supéry CEO Emma Swain during an episode of the winery’s "St. Supéry Sips" podcast series. “We farm our lettuce greens, we farm our grapes for wine. But for some reason, people will go into a restaurant, look at the fish and seafood, and ask, ‘Is it wild or farmed?’”

Just as there are responsible ways to raise chicken, she noted, there are sustainable methods for farming fish and seafood. “We’re already eating more farmed fish in the United States than we eat wild,” she said, “but there’s a responsible, ethical way to source that. And it really deserves a seat at the Future of Food table.”

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