Which Wines Match Well With Oysters?

IODINE FLAVOURS

Lovers of shellfish will never forego a basket of fresh oysters. Low in calories, rich in trace elements such as zinc and vitamins, but for the gourmet their benefits are mainly gustatory. Size, variety, origin, there are many subtleties when it comes to oysters. Flat oysters, hollow oysters, fine oysters, fleshy oysters, special oysters, Arcachon oysters, Bouzigue oysters, Brittany oysters, Marennes-Oléron oysters, Normandy oysters, they all embody the marine terroir of each coast. The taste of oysters depends on the terroir and some even have a IGP guaranteeing their origin just like wine! Those of Brittany, very salty, give the impression of swallowing the sea, those of Normandy have a taste of hazelnut. From one subtlety to another, starred chefs know how to vary their nuances, without abandoning the classics. There are several ways to eat them: plain and raw, seasoned or cooked. They are generally eaten as a starter, raw with buttered toast, with a simple lemon zest, with sliced shallots or cooked hot, like the famous oyster au gratin.

No matter how you enjoy them, we always compose our food/wine pairings based on their iodine side. To match its subtle gustatory nuance, we usually choose a fine wine. Prefer dry white wines with mineral aromas and a beautiful minerality synonymous with freshness. The saline persistence will allow you to accompany the oyster. With wines from the Sauvignon grape variety, they form a winning duo. As an alternative, one can opt for bubbles which enhance the acidic aspect of the wine. Champagne brut, Saumur effervescent or crémant, which are served at the beginning of the meal, will prolong the aperitif on a platter of oysters as a starter. Festive wines that are reserved for special occasions. Don't hesitate any longer when you pass by the fishmonger's stall!

100% SAUVIGNON OR SAUVIGNON DOMINANT

Pale gold in colour, the characteristic smell of dry Sauvignon is that of boxwood and crushed blackcurrant buds, with more complex notes of white flowers and citrus fruits (lemon aromas). On the palate, the liveliness of the aromas is combined with a supple texture.

• Sancerre in the Loire Valley : A land of white earth geologically composed of calcareous marl, hard limestone, caillottes, and flinty clay, the terroirs of the appellation produce very mineral wines. The Sancerre is an elegant and racy wine which expresses aromas of narcissus in the first, notes of boxwood in the second, with nuances of broom and flint in the third. On the palate, the wines from the caillotes are lighter and finer: ideal for accompanying a platter of oysters.

Our suggestion of vintages:

SANCERRE LA COTE DE MONTS DAMNES - HENRI BOURGEOIS

SANCERRE PENTE DE MAIMBRAY - DOMAINE PAUL VATTAN

SANCERRE BLANC LES CALCAIRES - DOMAINE LUCIEN CROCHET

SANCERRE - DOMAINE LA PERRIERE

• The Arcachon Basin in the Bordeaux region : Here oysters are eaten plain, with a slice of buttered rye bread and a lemon. In the Bordeaux vineyards, Sauvignon is traditionally grown. Sometimes blended with Semillon, it produces wines that are perfect with seafood. Mouton Cadet Blanc is a fresh wine that can be found on all the tables of renowned establishments. Predominantly Sauvignon, it has a long mineral and fruity finish. There is no doubt that the Mouton Cadet Bordeaux Blanc will enhance your tasting. Why not try a regional wine, close to the place where the oysters are grown!

THE PRESTIGE OF A CHABLIS 1ER CRU

Ideal for special occasions, such as Christmas meals or New Year's Eve, this choice allows you to taste the richness of the great wines of France. Head for Burgundy, land of great wines. It is the unique terroir of Chablis that offers wines of inimitable purity, freshness, finesse and minerality. The soil is a sedimentary basin, with a "Kimmeridgian" subsoil, dating from the Jurassic period. The latter is composed of grey marl alternating with limestone banks rich in fossils (small shells). The subsoil is a real sea bed. Thus, the vines draw very deeply, which gives the wine an iodized character. It is from this subsoil that the wines of Chablis draw their typicity, their finesse and their very particular minerality. Saline notes, delicate lemony aromas, the great wines of the appellation guarantee a beautiful length in the mouth.

For the prestige of festive meals, we recommend great wines, jewels of the soil: Let yourself be charmed by the excellent vintages of the Domaine de La Chablisienne or the Domaine des Malandes:

CHABLIS 1ER CRU MONTMAINS - DOMAINE DES MALANDES

THE DELICACY OF BUBBLES

Ideal for parties, the bubbles enhance the acidic aspect of the wine. Champagne brut, Saumur sparkling or crémant are perfect as an aperitif at the beginning of a meal, so that you can enjoy a platter of oysters as a starter.

SAUMUR BRUT - DIAMANT DE LOIRE

LE CREMANT DE TURCAUD - CHATEAU DE TURCAUD

CHAMPAGNE MICHEL FURDYNA - BRUT RESERVE

CHAMPAGNE MOET & CHANDON - BRUT IMPÉRIAL - EN ETUI

BLANC DE BLANCS GRAND CRU - CHAMPAGNE LALLIER - EN ETUI

WHAT TO DRINK WITH HOT OYSTERS?

With their characteristic flinty aroma, Sancerre AOCs can be full-bodied depending on their terroir and express their minerality without complexes on cooked shellfish. Without hesitation, we recommend the precision of a Sancerre AOC, but not just any Sancerre! A round Sancerre, which is not too sharp in its mineral aspect. A top-of-the-range cuvée from Domaine Fournier Père & Fils has caught our attention:

CUVÉE SILEX - DOMAINE FOURNIER PÈRE ET FILS
Serving temperature: 8 - 10°C

Lively and round, this deep Sancerre is a most delicate wine to be reserved for gourmet meals. From a flinty clay parcel, this cuvée, which owes its name to its exceptional terroir of caillottes, has an unusual concentration of flint while remaining lively and round at the same time. The subtle flinty aromas evolve immediately afterwards into pronounced hints of apricot. Thirst-quenching, mineral and a bouquet with a marked originality, the cuvée in question is none other than THE reference Sancerre! It will be ideal with oysters au gratin with Parmesan cheese: the Sauvignon gives an invigorating and fragrant sensation that complements the range of iodine flavours and the fruitiness of the Parmesan.

WHAT IS THE SEASON TO EAT OYSTERS?

It is sometimes said that it is advisable to eat oysters in the "R" months: September, October, November and December. But the real explanation is the following: Sometimes oysters are milky: This is the period of reproduction of oysters. They start to secrete a white substance, their seed, and thus become milky. An oyster can only be milky during the reproduction period. This takes place from May to August. In general, oyster farmers do not sell them, so it is rare to find them on your plate. What you might have thought was a milky oyster was in fact a fleshy oyster: with a thicker flesh, they have a stronger taste, but this does not prevent them from being very popular. The oysters that are eaten in May, June, July and August are called "triploids". They are a variety of sterile oysters that cannot become milky. They are also known as "seasonal oysters". Now you know that oysters are not just for eating at the end of the year. Summer or winter, oysters are always a delicious treat for those who know how to enjoy them!