Mediterranean oysters, shallot mignonette

Which wine to enjoy with oysters?

Pure iodine, to be served well chilled with a lively, mineral white.

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Preparation
20 min
Cooking time
-
Servings
4
Difficulty
Easy
Wine service
10-12 °c

Ingredients

  • No. 3 rock oysters 24
  • Shallots 2
  • Red wine vinegar 10 cl
  • Coarsely crushed pepper 1 tsp
  • Lemons 2
  • Rye bread 8 slices
  • Lightly salted butter 50 g
  • Crushed ice as needed

Preparation

  1. Finely chop the shallots and mix them with the vinegar and pepper. Chill for at least 30 minutes.
  2. Open the oysters at the last moment and discard the first water.
  3. Arrange the oysters on a bed of crushed ice.
  4. Serve with the mignonette, lemon wedges and buttered rye bread.

THE PAIRING ON THE PALATE

Theyron White, the ideal pairing

The Rolle of Theyron White, clean and crisp, extends the salinity of the oyster, and its notes of vine flowers bring a touch of freshness on the finish.

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IN BRIEF

The essentials of pairing wine and oysters

Answers to the most frequently asked questions about this pairing.

Which wine to serve with oysters?
A dry, lively and mineral white, unoaked, such as Theyron White, which extends the salinity of the oyster.
Can you drink red wine with oysters?
It is not recommended: the tannins of red wine react badly with iodine and give a metallic taste.
At what temperature should the wine be served?
Between 10 and 12°C. A wine that is too cold loses its aromas.
Which wine with hot oysters?
For gratinated or poached oysters, a slightly broader white, such as Prestige White, is a great option.

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