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Apr 24, 2009 07:10 AM

Is there a more natural pairing than raw oysters and muscadet?

Recently spent a week on Chincoteague Island, VA and just about every day bought a dozen oysters from Gary Howard seafood and washed them down with muscadet. Not my favorite producer of muscadet pictured but adequate under the circumstances (should have packed some in).

This is possibly the best wine and food pairing that exists. At least I’ve never had any better.

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  1. Glad you enjoyed that. The two are terribly good together.

    By "natural" pairing, what do you mean?

    There are many food and wine pairings that are express trains to ecstasy, and much debate about "the best wine and food pairing that exists." To accurately make that statement, even for your own individual palate, would mean that you have eaten and drunk widely, sampling a vast number of combinations, including the established sublime pairings. Quite a delicious task...

    1 Reply
    1. re: maria lorraine

      I was attempting to be a little more provocative than asking what your favorite pairing is.

      I guess I mean natural in that both partners are generally undisturbed. An oyster is taken from the sea and shucked, and I’ve never had an over-oaked or otherwise spoofed muscadet. What is simpler than that?

    2. Well, there's always oysters and blanc de blancs champagne...

      But no, not really. A close second for me would be mushroom risotto with a traditional nebbiolo with some age.

      1. Sancerre (preferably Cotat) and Crottin de Chavignol

        1. Picpoul de Pinet

          1. And, of course, a nice Chablis!