Often eaten plain, the hardest part is always opening them… More widely, this crustacean is eaten until the end of April on the seaside. And so as not to be redundant, restaurateurs have no shortage of ideas for revisiting recipes with oysters: baked oysters, oyster fritters… And as always there are as many recipes as there are food and wine pairings. Our recommendations.
Oysters are not always popular because of their slimy texture. A chilled white wine will perfectly attenuate this mouthfeel. Mineral wines also go very well with the iodized notes of oysters. So, a Loire wine, for example a Pouilly-fumé, will be perfect. For the most original, the people of Bordeaux are used to enjoying them with a glass of Sauternes!
BERTHIER VINEYARDS
POUILLY FUMÉ – 2016 SELECTION – WHITE
LOIRE, AOP Pouilly Fumé
The previous pairings can also work for oysters gratinated in the oven since they retain their iodized side. However, the recipe being more generous and containing cheese, a more powerful wine may be suitable, such as a white from Mâcon.
JAVERNAND CASTLE
MÂCON VILLAGES 2016 – WHITE
BURGUNDY, Mâcon
And, if the previous recipes don’t convince all your guests, the oyster fritters will make everyone agree. Coated by the donut, the mouth feel is completely different, removing any impression of gooeyness. And, to go along with the fat of the donut and the salty flavors of the shellfish, lively white wines such as Muscadet are perfect!
CHAPRON FIELD DOMAIN
MUSCADET COTEAUX DE LA LOIRE SUR LIE 2015 – WHITE
