Wine for Oysters
Briny, cold oysters want a crisp, mineral, very chilled white with racy acidity.
The principle
Match salinity with minerality; high acidity refreshes between shells.
What to reach for
- Muscadet
- Chablis
- Albariño
- Brut sparkling
Avoid: Oaked, full-bodied whites that overwhelm delicate oysters.
Why it works
- Mineral, salty notes mirror the oyster's brine.
- Lemon-fresh acidity cleanses the rich, saline flesh.