Pairing with oysters

Oysters, pulpy animals, shellfish that can be found in shallow waters in the ocean. Usually, they are found in the warmer waters of the otherwise cooler ocean. They are found along the coasts of Bretagne in France, Belgium, The Netherlands and can reach up to Sweden. On the other side of the Atlantic Ocean, they can be found on the east coast of the United States. For the Pacific Ocean we find then on west coast of United States and on the east coast of Australia, from Sydney to Tasmania.

They are fresh when the shell is closed and are opened right before consumption. Of course, other ways of cooking and eating of the oyster is possible as well, but for the purpose of this pairing we concentrate on the fresh oysters.

Oysters taste very fresh and salty, some people refer to it as drinking seawater itself. It is high in vitamins of B2 and B12 and high in minerals such as calcium and magnesium.

Nowadays oysters are cultivated to be enjoyed all year round, even in summer!

There are two classic pairings that can be made here, and that is with Champagne (or another sparkling wine like Cava or Crémant) and with Chablis.
Both of them match with the oyster for the same reason and that is their lively acidity. This acidity can complement the lemon that is used to bring forward everything that tastes great about oysters. Sprinkle the oyster with lemon, eat it straight out of the shell and wash it down with Sparkling wine or Chablis. Nothing will taste better. Of course, other options will work too, think of crisp Riesling, Vinho Verde or a New Zealand Sauvignon Blanc.