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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.
2010 Henri Germain et Fils Charmes, Meursault Premier Cru, France
2012 Pierre-Yves Colin-Morey Les Embrazees, Chassagne-Montrachet Premier Cru, France
2005 Rene et Vincent Dauvissat-Camus Sechet, Chablis Premier Cru, France
2010 Bouchard Pere & Fils Montrachet Grand Cru, Cote de Beaune, France
Pierre-Yves Colin-Morey Les Chenevottes, Chassagne-Montrachet Premier Cru, France
2010 Domaine Faiveley Batard-Montrachet Grand Cru, Cote de Beaune, France
2010 Domaine Faiveley Batard-Montrachet Grand Cru, Cote de Beaune, France
2005 Domaine Marc Colin et Fils Chassagne-Montrachet Les Encegnieres, Cote de Beaune, France
2010 Domaine Faiveley Chambertin Clos de Beze Grand Cru, Cote de Nuits, France
2007 Domaine Faiveley Echezeaux Grand Cru, Cote de Nuits, France
2005 Rene et Vincent Dauvissat-Camus Chablis, Burgundy, France
2007 Etienne Sauzet Batard-Montrachet Grand Cru, Cote de Beaune, France
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