Pairing: Oysters and Shellfish

Oysters and shellfish, such as shrimp and clams, offer a fresh, briny taste that captures the essence of the sea. Whether served raw or lightly cooked, they have delicate flavors that pair best with light, crisp wines. These seafood delights are often enjoyed with wines that have high acidity and minerality, which complement their subtle sweetness and enhance their salinity. The pairing should cleanse the palate without overwhelming the natural taste of the shellfish, making sparkling wines and zesty whites the top choices.

Recipe

Ingredients

  • Fresh oysters (6-12 pieces): Briny and rich, they are the main feature, requiring little seasoning.
  • Lemon wedges: Adds a bright, acidic contrast to the oysters' richness.
  • Mignonette sauce (shallots, vinegar, and pepper): Offers a tangy complement to the oysters' natural flavor.
  • Clams or shrimp (for variety): Adds textural contrast when served alongside oysters

Instructions

  1. Prepare the oysters: Shuck the oysters, keeping them in their half shell. Arrange on a bed of ice and garnish with lemon wedges.
  2. Prepare the mignonette sauce: Finely mince shallots and mix with red wine vinegar and freshly ground pepper. Spoon a small amount over each oyster, if desired.
  3. Serve: Present with the mignonette sauce and lemon wedges on the side for a classic accompaniment. Serve immediately alongside clams or shrimp for variety

Serve With

Sauvignon Blanc, Chablis

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Sauvignon Blanc

A highly aromatic white wine grape variety known for its refreshing acidity and diverse flavor profile

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Chablis

Chablis is a dry white wine made exclusively from Chardonnay grapes in the Chablis region of Burgundy, France.

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Samplers

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