Description

Our Best Pairing: Champagne!

Supported by recent studies confirming the "Umami Synergy". Yes both oysters and Champagne taste umami, one of the 5 basic flavors detectable to human tastebuds.

Umami in Champagne is given by the dead yeast cells (lees), while in oysters it is linked to their muscles: humans crave umami because it is a sign of protein rich food.

The unoaked flinty mineral nature of Chablis is another super match.

Pinot Grigio (Italy) with a crisp lemon acitity (opposite to French Pinot Gris) also pairs well.

Muscadet (France) is an exceptional low cost alternative to Chablis.

Sancerre (France) is a special flinty and spicy type of Savignon Blanc.

Albariño (Spain) has a delicious fresh acidity that pairs well with rich, salty, oily, fatty, and spicy food.

Oysters taste of ocean and salty creaminess. If you get the wine pairing wrong, the flavors will be gone, or the wine will taste metallic.

Go Local if You Can

Let local wines complement the flavors of local food.

Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region:

Terroir

The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Wine Terroir of a region. The ingredients, flavors, and cooking techniques represent the Cuisine Terroir.

Culture and Tradition

Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.

Ask for Help

Let local chefs and winemakers collaborate to create innovative pairings that showcase the best of the region.

A good rule of thumb is to match the intensity of the wine with the richness of the meat for the best pairing experience.

Examples

Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.

Enjoy a Red Burgundy with classic French dishes like coq au vin or boeuf Bourguignon.

Matching Spanish Rioja with Paella or Tempranillo with Tapas.