Wine Pairing
Oysters
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.
Pairing Suggestions
Muscadet (France)
Chablis (France)
Pinot Grigio (Italy)
Sancerre (France)
Albariño (Spain)
Alvarinho (Portugal)
Other Excellent Alternatives
Champagne (France)
Méthode Champenoise (World)
Go Local if You Can
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 Terroir of a region.
Culture and Tradition
Local wines are deeply intertwined with the culture and traditions of a region. Pairing local wine with local cuisine creates an authentic culinary experience.
Ask for Help
Let local chefs and winemakers create innovative pairings that showcase the best of the region.
