One of the most sublime pairings are oysters with a high acid wine, be it a champagne, Albariño or Chenin Blanc as examples – the marriage of the briney seafood just sings together.
Coulee de Serrant 2014 from Savenniere, Loire- this complex wine was just OUTSTANDING with oysters, so much so we ordered more! Island Creek, Aunt Dot oh my oh so good.
Deep gold color sparkled even in the resto dim light. Honey and dried peach and apricot jumped out of the glass with a powerful intensity. The powerful acidity carried the earthy mushrooms, lemon peel, lanolin, minerals, candied apple and spring jasmine in a long finish. The house cured Salmon Gravlax just melted in your mouth. Their Fried Calamari was perfection.