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.
Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.
Travel and Taste
Practice Makes Perfect
Variety is the Spice of Life
Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.
Alcohol can be addictive. Drink in moderation.
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