Red Wine with Oysters?
Intriguing article in NYT today ->
I'm not too finicky about my pairings, but it just seems somehow so wrong - even the picture looks wrong.
Hmmm. I am familiar with the Morgon he mentions in the article, and I think it might just be worth trying. That being said, I am such a fan of a Muscadet or a chablis with oysters that i think it would be hard to knock those wines off the pedestal. I am willing to experiment however.
A super minerally cru beaujolais might work. I've not had the Morgon, but the Domaine des Quatre Vents Fleurie I had a few months back should go well with the fattier and creamier oysters.
I'm not sure why he initially thought the Olga Raffault Les Picasses Chinon would work. Nothing about it would really convince me to drink it with anything less rich than a roast chicken.
I would still prefer the Muscadet, Chablis, Sancerre, or Champagne.
I know you can just click the link and read it yourself, but I can't resist quoting this here:
"Personally, I don’t like to devote too much energy to pondering which wine to serve with which food. I prefer to trust instinct and desire over an analysis of flavor and body matches.
Often precision is the enemy of pleasure as it reduces the enjoyable task of choosing a wine to a system in which you must dissect a dish into its sweet, sour, salty and bitter components and pair it with a wine that has been dismantled into elements of acidity, pH, phenols and diacetylenes. You don’t know whether to grab a fork or a piece of litmus paper.
Here, instinct is just another word for experience, and I’m afraid that’s the bottom line for pairing wines and foods. Years of trying many dishes with different wines yields preferences that can stand in for any system. "
whether I agree with the writer or not, I have to say that it was a very fair taste test the way they did it... I love it when a guy contemplates a certain wine then writes honestly that it was a poor match...
In this case they felt the richer chinon was wrong for the oysters, but they enjoyed the beaujolais with "every type of oyster"... And the beaujolais works for the same reason a tavel rose is very nice here... it just doesn't overpower the seafood.