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Shellfish: Oysters or other shellfish with a full texture go well with tart wines, furthermore the delicate salty flavours require an elegant wine, not overly aromatic, such as a Muscadet because the iodine gives this very light-style wine more character and length.
If prepared with butter or a cream sauce, oysters and shellfish need a white win...
Shellfish: Oysters or other shellfish with a full texture go well with tart wines, furthermore the delicate salty flavours require an elegant wine, not overly aromatic, such as a Muscadet because the iodine gives this very light-style wine more character and length.
If prepared with butter or a cream sauce, oysters and shellfish need a white wine matured in oak barrel, whether it be a Burgundy, Chateauneuf-du-Pape, from Bordeaux or Alsace.
2006 Henri Germain et Fils Morgeot, Chassagne-Montrachet Premier Cru, France
2006 Domaine Marc Morey & Fils Chevalier-Montrachet Grand Cru, Cote de Beaune, France
'Clos de la Coulee de Serrant' 1996 - Nicolas Joly Vignobles de la Coulee de Serrant
'Clos de la Coulee de Serrant' 2006 - Nicolas Joly Vignobles de la Coulee de Serrant
2006 Marie Therese Chappaz Grain blanc , Fully, Switzerland
2006 Ridge Vineyards Monte Bello Chardonnay, Santa Cruz Mountains, USA
2006 Weingut Donatsch Completer Malanserrebe, Graubunden, Switzerland
chablis montee de tonnerre 1er cru 2010 domaine raveneau
Magnum Domaine de Chevalier 2001, Pessac-Leognan, France
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