Raw Oysters: Muscadet & Champagne
Raw oysters showcase their pure, oceanic flavors best when paired with a bone-dry, mineral-driven white like
Muscadet. Its bracing acidity and subtle salinity mirror the oyster’s briny character, creating a seamless match. For a celebratory touch,
Champagne offers lively bubbles and fresh citrus notes that cleanse the palate and elevate the oysters’ delicate texture.
Grilled Oysters: Sauvignon Blanc & Vermentino
Grilled oysters develop a smoky, savory dimension that pairs well with a zesty white like
Sauvignon Blanc. Its vibrant acidity and herbal undertones cut through the richness of the grilled shellfish. Alternatively,
Vermentino delivers a refreshing mix of citrus and saline notes that complement the oysters’ charred edges and preserve their oceanic brightness.
Oysters Rockefeller: Chablis & Sancerre
Oysters Rockefeller, baked with spinach, herbs, and butter, calls for a wine with enough acidity to balance the dish’s richness.
Chablis, with its crisp minerality and subtle citrus flavors, lifts the creamy topping without overpowering the oysters. For a slightly more aromatic choice,
Sancerre offers vibrant acidity and grassy notes that enhance the dish’s herbal elements.
Fried Oysters: Albariño & Dry Riesling
Fried oysters, with their crunchy coating and tender interior, pair beautifully with a bright white like
Albariño. Its lively citrus and stone fruit flavors refresh the palate between bites.
Dry Riesling adds a touch of green apple and lime, with enough acidity to cut through the fried crust and highlight the sweet brininess of the oysters.