4. There is a great balance between sweetness, freshness and salinity in this pairing, like the final summer sunsets changing into warm, crisp autumn days. Later this year we will be just outside Paris and I hope to experience some more interesting wine pairings with their oysters. Caviar.The most sumptuous of pairings. If I really want to capture the spirit, I will make a bloody Caesar. That’s what you want your wine to do! The classic raw oyster pairings begin in France with fully dry nonvintage Blanc de blancs Champagnes, or recent-vintage Chablis. 1. Its Kimmeridgian clay and limestone subsoil is peculiar to its location and its climate somewhat harsh, imparting to its wines the wonderfully dry, flinty flavor for which they’re known. Hendricks is a great choice as the subtle cucumber notes complement the oysters well. I don’t want to hog this spot, but this evening I asked our shucker at the local oyster bar if he gets asked this question very often and he replied that it is fairly common. —Cate Hatch, CS, CSW, general manager/sommelier, Southern Belle & Georgia Boy. On a warm day by the beach eating gulf oysters, this is my preferred pairing. Alcohol itself has no affect on Vibrio. Grillo, Sicily’s noble indigenous white grape—the love child of the generous Catarrato and fragrant Zibbibo— [is] the unsung hero in [my] humble opinion. Top notch oysters wit…, European Herpes Threatens America’s Oysters, A lil’ data art of North Puget Sound oysters. I love sparkling Vouvray: It has a bright pop of fresh fruit on the palate that lends itself as a better flavor partner with saltiness and brininess. The more confident among us can order a raw oyster kit from Locals Oyster Bar. ~ Northeaster, Salty, citrus forward and drift-woody scotches, like Bunnahabhain, Highland Park, and Scapa are always my favorite, especially with European Flats and Olympias. For wine, right now I’m drinking Eric Sussman’s County Line Rose. “Some are on the funkier, more salty side, while others are very subtle in flavor with a beautifully clean finish.”. restaurant in Montreal, Canada, the oyster bar carries at least fifteen different varieties at any given time. Mignonette sauce.With the famous mignonette sauce invented by the French. Oyster Week continues today with the drink side of things. Jeff Harding, beverage director, Waverly Inn, New York City. We have visited this topic often, as it is a very, very important one, at least in my world. The bubbles play on the tongue and the acidity brightens the palate. I. Raw Oysters on the Half Shell. For West Coast Oysters I prefer a slight chilled Fino Ynocente sherry. 11. Sounds like I could drink with belder anytime. Plenty of oyster lovers claim … It gets overlooked by Americans, but the attributes that flor aging contribute really lift the fresh oceany quality of oysters—doubly so if you have Manzanilla on hand. To that end, many sommeliers turn to tried and true wines for pairing with all kinds of mollusks‚ and here, France rules: Muscadet from Loire Valley, Champagne and Chablis. I may be biased, having a family from Spain and all, but when enjoying Fino and oysters while being as objective as possible, to me there’s hardly a better wine pairing to oysters. I thought the lean, crisp freshness of the light red wine would work as well as a lean, crisp, fresh white wine, as long as the tannins were well integrated and light. Drink Recipes See all Drink Recipes . But as Gen. Douglas MacArthur famously said, “rules are meant to be broken.” So, if you’re feeling a bit of truancy with your oyster and wine pairings, check out what these pros drink with. Ledaig 10-Year-Old Single Malt Scotch Whisky. How to Stick to Healthy Eating Resolutions in 2021 Read I am a huge fan of dry Aussie Riesling with oysters! This is what they would drink round Bordeaux, also an oyster-producing area and it works elsewhere too, particularly when oysters are served, as they often are Down Under, with Asian flavours. And with an ABV of 3.7%, you can just keep quaffing. ~ skippe36. There are hundreds of oyster varieties, each with distinctive characteristics. Pour the gin and oyster liquor into a cocktail shaker filled with ice. I also like Hondarrabi Zuri Blanc from Txacholi (Spain’s Basque region)—again, explosive fresh fragrance, delicate, fun and frivolous. I love the flavor of oysters but will not eat them raw due to texture. 13. You may opt-out by. I took an Alois Lageder, Vigneti delle Dolomite IGT, Shiava 2018 to a food and wine pairing event. I’ve also had some martinis made with oyster liquor instead of of olive brine that have turned out nicely. As a fan of cold gin martinis with oysters, I can personally attest that the latter fear is unfounded. Picpoul is very good with oysters. —Whit Meyers, wine director at Park House Dallas. With a west coast oyster, I’d want more acid and fruit and merely hints of botrytis, so look for a young second wine from a good house like Climens, Suduiraut, Guiraud or Lafaurie-Peyraguey—it’s really a classic salty-sweet pairing. I’m not alone in this opinion; last year Eric Asimov named it Best California Rose in the New York Times. ~ Mattdinkel33, Specific Pairings: To me, the perfect pairing is found in two wines: Crémant d’Vouvray and Fino Sherry. I just did a blind tasting of 25 single-malts and chose Highland Park (15) best in show. Many say it masks the flavor and, instead, recommend a … After drinking the whiskey, he put the oysters into the goblet, adding salt and pepper, vinegar, Worcestershire sauce, horseradish, and ketchup. Toast a few slices of bread and spread them with a good quality unsalted butter. Valdespino Family Manzanilla So simple and such a treat. For this pairing, I personally don't want a Gueuze that's too acidic. I believe much of the fun of finding new oysters is the subtleties of each and finding suitable drink companions for them. So folks with liver damage (including alcohol abusers) should avoid raw oysters due to the risk of vibrio. —Rebecca Murphy, wine columnist, and founder of Dallas Morning News Wine Competition (predecessor to TEXSOM International Wine Awards). It’s on Bedford avenue in Brooklyn . Showing 1-18 of 360. 2. Wine: Here at Ye Olde Chronicle, we’ve debating this since at least 2007, when we first considered whether Old or New World wines worked best. Eric literally crafts the wine with Hog Island Sweetwaters in mind (and sometimes in hand), but it’s equally beautiful with other Pacifics and even Eastern oysters, thanks to all the edgy acidity and aromatics. Personally I like to take a different approach, [like] Viognier from France—for example, Jaboulet’s “Incognito C.” The higher alcohol mitigates the salty brine of the oyster. Slurping and sipping became all the rage in places like New York City, where oysters were plentiful and consumed by all socio-economic classes, from street carts to high-end men’s clubs. Moderate peatiness acts as a bridge to the seafood brine, with satisfying spice on the finish. The brinier the oysters the better, but it works with [sweeter] west coast oysters as well if you use a younger, more vibrant Sauternes. If you want something harder with your oysters I would go with a martini. Both wines are made from Chardonnay grown in genuinely cool climates and mineral-rich soils, keeping the fruit juicy and tightly focused. Several months ago, I was in Denver & got into a conversation with the Highland Park company rep. Join the discussion today. Cocktail Sauce. Having covered most European wine regions and a few in South America (20 countries and counting), I am always looking for a new wine-stained stamp in my passport. If you want bubbles with your oysters, a great match is a brut nature Pinot Noir from the Aube/Côte des Bar region of southern Champagne. Quarterly Newsletter (Sample) Who would have thought you could cook them up in 4 minutes in the air fryer? Sparkling Wine and Champagne Bubbles and oysters go together like PB & J. I have been making the case for even longer that Muscadet, the white from … During the 18th century, Americans put pairing booze and oysters on the map, from beer to absinthe in taverns from north to south. In the fall months, these sweet mollusks develop a slightly briny flavor. Drink champagne or local bubbles with California’s Hog Island Sweetwaters. Drink Recipes. This balances the two flavors and makes the oyster taste meatier and the wine jump with flavors of ripe peach and white flowers. The bubbles provide textural contrast while the acidity helps cut through the creaminess. Even though it’s the same grape variety, the slippery textured, fuller flavoured Pinot Gris does not enjoy the same oyster matching capabilities. Enjoy them just as they are. If you’re eating raw oysters, you want something that is very dry and has high acidity. Northeast coastal oysters tend to have a longer shaped shell, are leaner in meatiness, yet still retain a moderately briny, salty, steely flavor, delicious for eating raw or with no more than a squeeze of lemon or splash of mignonette (a white wine vinegar/shallot dip). 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