Oysters au Gratin With Parmesan & Wine Pairing

With their melt-in-the-mouth texture and less pronounced iodine flavour once cooked, oysters lend themselves very well to cooking, as long as it's done properly. They may even appeal to those who don't like them raw. Oysters can be served au gratin, with melted butter and breadcrumbs, flavoured with herbs or in a spicy sauce. The recipes are varied, but they always have a festive side. 

The choice of ingredients in the recipe certainly influences the choice of wine, but the pairing that works most often is a white wine. Raw or cooked, oysters and white wine go hand in hand! Dry white wines go very well with warm oysters, and several options are available. 

A less lively, more mineral wine than those traditionally chosen with raw oysters is a good choice. A rounder, fuller-bodied white wine, especially one aged in oak barrels, would be one option. With their toasty aromas, these wines go well with cream, buttery notes or Parmesan cheese to make interesting pairings. A Burgundy Chardonnay would be appropriate, as would a Chablis Grand Cru, which would certainly be a prestigious cuvée for such a delicate dish. Rich and concentrated, these wines are not lacking in minerality either, and can open up at maturity with notes of sweet spices, honey and dried fruit. Fleshy, the texture of these wines matches that of warm oysters without lacking in freshness or seductive aromas. An inimitable charm!

With their characteristic flinty aroma, Sancerre AOC wines can be full-bodied depending on their terroir, and express their minerality without any problem on cooked shellfish. From a 60-hectare parcel of flinty clay, this cuvée, which owes its name to its exceptional terroir, has an unusual concentration of flint (silex), giving the wine that subtle flinty aroma that evolves just after pronounced notes of apricot.

With its mineral, flinty touch, the Sauvignon gives an invigorating, perfumed feel that complements the range of iodine flavours and the fruitiness of the Parmesan. Lively and round, this Sancerre with great depth is a most delicate wine to be reserved for gourmet meals. This is THE benchmark Sancerre, born of the expertise of a family estate where a passion for wine has been passed down from generation to generation.

Serving temperature: 8 - 10°C

When vinified as a sparkling wine, Chardonnay delights with its lightness. Ideal as an aperitif or with shellfish, it enhances even the most delicate dishes. This grape variety works wonders for the finesse of its flavours and its natural liveliness, delicately enhanced by the bubbles. It is made into sparkling wine in various regions of France, under the Crémant or Champagne appellation.

In Champagne, Chardonnay gives rise to some sumptuous Blanc de Blancs cuvées. On the palate, the wine shines for its liveliness and freshness, a fine acidity that is not lacking in smoothness, and even a buttery side after a few years of ageing. For a festive meal with oysters au gratin, opt for a vintage Blanc de Blancs.