Chris Coker, sommelier, Bourbon Steak at The Four Seasons Washington, D.C. 2. The best versions exude delicate nuances that evolve with time from lightweight apertif styles exhibiting zesty lemon and grapefruit to full body, rich styles singing with spice, ginger, and honey when blessed with botrytis cinerea aka noble rot. 12. So simple and such a treat. Email: Copyright ©2021 Oysterater. I also really enjoy a pairing of chilled Fino Sherry—this has the opposite effect of the Viognier—it accents the salty brine and makes the oyster taste sharp. I'm going full Fino Sherry for this pairing. 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. The more confident among us can order a raw oyster kit from Locals Oyster Bar. The added zestiness of Sauvignon also helps with strong seasonings like shallot and red wine vinegar or Tabasco. ~ raykalendek, raykalendek, I really appreciate your comments on Chablis wine in US vs real Chablis…when we were in France several months ago and tasted the real thing it was a truly amazing discovery of how wrong the US version of this great wine was and why I never liked it. In the fall months, these sweet mollusks develop a slightly briny flavor. Citrus flavors, provided that sweetness is in check, are like a mignonette in a glass. Eat fresh shipped oysters. And a bad oyster will smell, well, bad. How to Stick to Healthy Eating Resolutions in 2021 Read As a fan of cold gin martinis with oysters, I can personally attest that the latter fear is unfounded. The bubbles play on the tongue and the acidity brightens the palate. Alcohol itself has no affect on Vibrio. The bubbles provide textural contrast while the acidity helps cut through the creaminess. Toast a few slices of bread and spread them with a good quality unsalted butter. Fortunately, California producers of cheap wines that had nothing in common with authentic Chablis have mostly desisted from the practice of labeling their products “Chablis.” A true Chablis is a wine grown in a region halfway between Dijon and Paris, and stands apart from the rest of Burgundy. I hold the Advanced Wine & Spirits Education Trust certification and anticipate receiving the Diploma in 2020. This balances the two flavors and makes the oyster taste meatier and the wine jump with flavors of ripe peach and white flowers. I have also had some delicious Blue Points and Phantom Creeks when matched up with a Hendrick gin and tonic. Since Sherry is a fortified wine, it features a nuttiness not typically found in wines with lower percentages of alcohol, which works rather well with salty foods. The wine should be served cool (45 to 50 degrees F), so please avoid chilling it for too long: The icy cold decreases our ability to taste the nuances and subtleties of these wines. Jeff Harding, beverage director, Waverly Inn, New York City. For wine, right now I’m drinking Eric Sussman’s County Line Rose. Sauternes—this used to be a classic pairing in the late 18th century. I have enjoyed many oysters… Carlsbad Blondes and Hood Canals especially… when paired with a good sauvignon blanc from New Zealand. Wine? Whether you like big or small oysters is a personal thing, but the oyster should look full in the shell and not be too thin or taste too salty. 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). —Rashmi Primlani, theprimlanikitchen.com. All rights reserved. Just play with how much salt and how much sweet are in each side of the pairing: They all work, but it’s lots of fun to experiment. —Gregory Mayer, Berns Steak House, Tampa, Fla. 8. Now, take an oyster, dress it with some of the mignonette sauce and enjoy. How about cider and oysters? restaurant in Montreal, Canada, the oyster bar carries at least fifteen different varieties at any given time. by Ilene Polansky . ~ Northeaster, I love pairing East Coast oyster with a nice, slightly chilled Manzanilla Sherry. “Some are on the funkier, more salty side, while others are very subtle in flavor with a beautifully clean finish.”. My personal preference is to serve quality white wine a bit warmer, even. 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. He talked about the move into non vintage Scotch being the future for single malts….sounds heretical but I tried one (can’t recall the name) and it was not bad…but, I have never tried my Dalwhinnie with oysters so this discussion has enlightened me! Always looking to expand my Oyster Horizons. So far it seems quite promising! I like Greg’s Scotch choices. 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. I personally love the sweet fruity flavors with robust salty flavors, so sparkling Vouvray is one of my favorites with oysters. The coastal Palomino! ~ Rowan Jacobsen, I agree with your choice of beers in terms of style, and think beer is a great compliment to oysters. ), “Oysters, like wine, have a distinct set of flavors depending on where in the world they exist,” says sommelier Emily Tolbert, wine director at Savoir and La Grande Rue in Houston. 5. (Consensus: both.) 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. You may opt-out by. Style matters when pairing with oysters, so be sure to choose one of the lighter, drier options such as Fino, otherwise, your oysters will end up being overpowered. And, indeed, this wine proved my theory. Camino Roca Txakolina If you’re eating raw oysters, you want something that is very dry and has high acidity. To me, the marriage of the like flavors between Fino and oysters is incendiary. Hendricks is a great choice as the subtle cucumber notes complement the oysters well. Join the discussion today. 9. Read page 3 of the What to drink while eating raw oysters discussion from the Chowhound General Discussion food community. That is, until Eric Lee (pictured), chef de cuisine at Jax Denver, let me in on a little secret: oysters and vodka. Sounds like I could drink with belder anytime. —Kevin McGuire, DipWSET, sommelier The Wine House, Fairfax, Va. 10. Again keep the wine young and unoaked. A career journalist, I turned my attention (and tastebuds) to wine reporting in 2009 and have covered trends, products, regions and the business of wine ever since. Shell game. As the name implies, juniper rules here, creating a pleasantly pungent combo with oysters. A Gin martini or classic Gin & Tonic go down very nicely with a plate of delectable oysters. On a warm day by the beach eating gulf oysters, this is my preferred pairing. I also like Hondarrabi Zuri Blanc from Txacholi (Spain’s Basque region)—again, explosive fresh fragrance, delicate, fun and frivolous. Many say it masks the flavor and, instead, recommend a … It is a light-bodied, lean, crisp, mouth-watering red wine with tannins on the soft, mellow side—an important key to its ability to pair with oysters. Bon appetit! Sauternes with Kumamoto or Hama Hama west coast oysters, which are small and sweet with notes of melon and cucumber. Drink Recipes See all Drink Recipes . —Emily Tolbert, wine director, Savoir and La Grande Rue, Houston. Just from the number of oysters being served up tonight, it looks like oysters are getting even more popular with our Cornell students and their parents (many here for spring break). Even in the warmth of the Languedoc this varietal retains acid, bright fruit and a rocky, stony quality—qualities [that] are awesome with oysters, especially east coast varieties. It’s on Bedford avenue in Brooklyn . Oyster Week continues today with the drink side of things. After drinking the whiskey, he put the oysters into the goblet, adding salt and pepper, vinegar, Worcestershire sauce, horseradish, and ketchup. The food to match was fried seafood, including white fish, oysters and clams—not quite the same as raw oysters. I believe much of the fun of finding new oysters is the subtleties of each and finding suitable drink companions for them. Oysters are really one of nature’s most magical delicacies. Fino Sherry Another coastal wine, Sherry is produced in and around Jerez de la Frontera in the Andalusia region of Spain. There is a great balance between sweetness, freshness and salinity in this pairing, like the final summer sunsets changing into warm, crisp autumn days. Mignonette sauce.With the famous mignonette sauce invented by the French. 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. ~ skippe36. Clos Roillette Gamay with Belons or any smoked/baked oyster If there’s a better wine to pair with great oysters, I’ve failed to discover it. My thoughts on the subject are always evolving, but the general rules that always hold are, for beer, crisp crisp crisp (think pilsner) and not too hoppy. —Whit Meyers, wine director at Park House Dallas. There are hundreds of oyster varieties, each with distinctive characteristics. —Jon-David Headrick, Jon-David Headrick Selections, Charlotte, N.C. 7. (And to be fair, really any sparkling Chenin Blanc with oysters.) 1 raw oyster, liquor reserved; 1 strip of lemon peel ; Preparation. ~ Mattdinkel33, Specific Pairings: 2. © 2021 Forbes Media LLC. Cocktail sauce is probably the most traditional topping. However, many oyster devotees advise against destroying the unique taste of oysters by refraining from drinking anything but water and that wine cannot stand up to their rich array of gustatory sensations. Moderate peatiness acts as a bridge to the seafood brine, with satisfying spice on the finish. For Atlantic coast oysters, which are a little more briny, I would choose a young first wine, or even something like St Croix du Mont (Bordeaux) or Cerons (Southwest France). 13. This Romantic Collab From LoveShackFancy X BeachRiot Will Be The Diamond Of Your Workout, Bling Empire: The Best Dressed Hit New Show From Netflix, Wendy Williams On Her New Documentary: ‘I Can’t Believe I Survived.’. Something my dad told me, “Enjoy every oyster you ever eat…because that oyster…might just be your last.” ~ OysterMax, Okay, I have a new favorite: Hill Farmstead Works of Love, a hoppy blonde ale brewed with Earl Grey tea. Valdespino Family Fino Ynocente The acidity works so well with the texture and salinity and those quenchy citrus notes are a perfect frame to boot. For this pairing, I personally don't want a Gueuze that's too acidic. ~ Northeaster, I have to say that when me and my wife went to Maison Premiere we not only were blown away by the oyster selection . —Rebecca Murphy, wine columnist, and founder of Dallas Morning News Wine Competition (predecessor to TEXSOM International Wine Awards). (splash of clam juice added) ~ LtChief25, Hands down, my favorite oyster accompanying beverage is Prosecco! 1. These raw oysters make a great appetizer, dipped into Tyler's cucumber mignonette sauce or cocktail sauce. Pacifico/Tecate and Hornitos Repesado have always lead to some good times when paired up with a big Pacificas or Nautilus Oysters in San Quintin. Coppertail Brewing (Tampa, FL) Captain Jack’s Stone Crab Stout with Cedar Island Selects, Many, many years ago, I “straightened out” a senior VP of the national organization my job was affiliated with after he showed up late to a meeting between us at a haunt of mine in the Old Port area of Portland, ME when I passed the time by eating a dozen or two oysters accompanied by shots of ice cold vodka…seemed like a good idea at the time! Some great whites I’ve paired with oysters would be Txakolina from the Basque region of Spain as well as various Muscadets. 4. Plus, the Scotch Malt Whisky Society recently held a Scotch-and-oyster … Unsurprisingly, this lends the grapes a fair amount of minerality, which translates perfectly to foods that are briny or salty in any way, oysters being a prime example. For wine, I cannot think of a red that works all that well (maybe just my ignorance, of course), but for whites I really like a Picpoul from the Rhone Valley of France or a nice Austrian Gruner Veltliner. 1. 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. Earlier this year, a Texas woman died after eating raw oysters as well. A well-balanced, effervescing mineral water can be a simple but also sublime foil to oysters, taken only on their own. At the same time, the gueuze won't overpower the oyster or put it in the backseat. Of course, the classic is dry champagne. Imagine squeezing a spritz of lemon over your shellfish. ~ Northeaster, I agree Bloody Marys can be great, but I’ve decided that they really need to be paired with Olympias. 6. A career journalist, I turned my attention (and tastebuds) to wine reporting in 2009 and have covered trends, products, regions and the business of wine ever since. I. So, of course, restaurants with raw bars around the country are offering up National Oyster Day specials, with happy hours, shooters, and a variety of oysters from both coasts on offer. All Oyster Recipes Ideas. New Zealand Sauvignon Blanc is ideal, crisp and lively, just what you want with a “fatty” Hog Island oyster, or the more mild chenin blanc from Loire Valley with a Prince Edward Island oyster.” —John Foy, theWineOdyssey.com. But remember, oysters can also pair with other drinks like gin gimlets, pilsners, scotch, or even absinthe! Both wines are made from Chardonnay grown in genuinely cool climates and mineral-rich soils, keeping the fruit juicy and tightly focused. All Rights Reserved, This is a BETA experience. The taste of the oysters can, as such, be enjoyed in splendid isolation. I think it would hold its own with briny oysters and fit well with creamy oysters. Think, brunch. 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. So folks with liver damage (including alcohol abusers) should avoid raw oysters due to the risk of vibrio. Just bright enough for oysters. He usually recommended a dry white wine or one of his milder dry draft beers. Picpoul Blanc from the Languedoc is beautiful. Grand or Premier Cru Chablis are rather expensive, so for most they’re pairings for only the freshest, choicest oysters. Learn about oysters and coastal restoration. 3. I was happy to partake if a dining companion ordered them (or if the bivalves were a happy hour special), but I never craved them. Well, how about adding a twist by … I’ve also had some martinis made with oyster liquor instead of of olive brine that have turned out nicely. Other reporting appaers in the New York Times, Wall Street Journal, the International Herald Tribune, Entrepreneur, Wine Enthusiast, and Saveur magazines, and some guidebooks. Drink Recipes. Who would have thought you could cook them up in 4 minutes in the air fryer? 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 particularly like Sancerres grown on a hard type of limestone called Caillottes [in Loire Valley] with oysters, as these have a linear quality to them that plays well with more delicate types of east coast oysters. That ’ s County Line Rose lemon over your shellfish a conversation with the Highland company! Of cold gin martinis with oysters would be Txakolina from the Chowhound Home Cooking, oysters food community each pop. —Rebecca Murphy, wine columnist, and founder of Dallas Morning News wine Competition what to drink with raw oysters to! 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Oysters and Vodka by Daliah Singer • February 13, 2014 dry and high!, Sherry is produced in and around Jerez de la Frontera in the New City! It would hold its own with briny oysters and fit well with texture!
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