Three Views on Wine With Oysters

Everyone has a thought on what to choose when it comes to wine with oysters. I feel that you can’t go wrong with white wines that hit all points on the crisp/dry/well-chilled mark. And bubbles are always welcome to the party. But we all have our favorites.

I’m going to go with the 2010 Pepiere Muscadet Clos des Briords.  A lovely, single-vineyard old-vine Muscadet from France’s Loire Valley. This wine was born to be consumed with bivalves. It’s a got a bit more richness and texture than your average Muscadet. And you can get it in magnums! What’s not to love about that? For bubbles, I’m sticking to the Loire and recommending any high-quality Cremant or sparkling wine from that region.

As the European wine buyer here at Esquin, I hope you can forgive me for showing my French bias. But in the interest of highlighting local wines to go with local oysters, I have consulted two bastions of Pacific Northwest wine for their two cents’ (two half shells’?) worth:

• Clive Pursehouse of the Northwest Wine Anthem: “For Oregon wines that match up well with your favorite shellfish acid is king, and some of the beautiful dry Rieslings from Oregon’s Willamette Valley certainly fit the bill.  You don’t have to go far into the Valley to come across some beautiful cool climate Rieslings with some of the acidity, balance, and zest to properly pair with oysters. You’ll find wonderful examples in the northern end in Chehalem Mountain or Yamhill-Carlton. One example is the Trisaetum Coast Range Vineyard Dry Riesling; it delivers with zesty spice and green apple tartness.  Brilliant acidity brings this Riesling to a beautiful crescendo.”

• Sean Sullivan of the Washington Wine Report: “The 2010 vintage in Washington saw the type of cool conditions and high acid that leads to fantastic white wines, and particularly wines that go with oysters. Two of my favorites from the 2010 vintage are the Cadaretta SBS and Guardian Cellars Angel Sauvignon Blanc. The 2010 Cadaretta SBS–a blend of 75% Sauvignon Blanc and 25% Semillon–has a full, rounded feel, with white grapefruit flavors and tart, mouthwatering acidity. Guardian Cellar’s 2010 Angel Sauvignon Blanc is barrel-fermented, giving the wine a textured feel to balance it’s racy acidity. Both simply should not be consumed without an oyster shell in hand.”

So what is your pick for oysters? I’m always looking for a new wine to enjoy with oysters. And if it requires more research by the dozen, so be it.

Thanks to Taylor Shellfish Farms in the Melrose Market and my host Jon Rowley for providing the oysters and the inspiration. (Well, oysters for me. Clive and Sean, I owe you a dozen. Each.) View the winners from Taylor Shellfish’s oyster wine competition.

Our Fall Sampler is Here!

We’ve selected an eclectic, interesting, and tasty roster of a dozen wines for our ever-popular sampler. Take a look at our selections below with tasting notes and food pairings. Pick up a case today!

Buried Cane Pinot Grigio (Washington)

Zesty and vibrant, with floral and tropical aromas, followed by peach and lemon fruit flavors. A note of pear and spice adds complexity. Enjoy with grilled lemon prawns.

Arabella Sauvignon Blanc (South Africa)

Complex green grassy nose with passion fruit, guava and pear aromas. Gooseberry and tropical flavors on a full, rich palate with a long sweet-fruited finish. Delicious with fresh cheeses or sugar snap salad.

Domaine Maby Cotes du Rhone Blanc “Variations” (France)

Primarily Grenache Blanc blended with Picpoul and Clairette. White flower and bright peach scents start you off. The palate is a medley of tropical and pitted fruit flavors finishing with a delicious crispness. Try this with white fish topped with mango sauce.

Viano Chardonnay (California)

A nicely balanced, gently oaked Chardonnay from Contra Costa County. Ripe notes of apple, pear and allspice lead to a beautiful mouthful of fruit where tropical flavors emerge. All nicely accented with toast and cream. Serve with rosemary orange roast chicken.

Fiefs Les d’Anglars Cahors Malbec (France)

From the home of Malbec, where it is produced to reflect the true dark essence of the grape. This wine has fruity aromas of blackberries joining harmoniously with the mocha tannins. Fantastic served with beef pot roast.

Los Ailos Syrah Tannat (Argentina)

The addition of Tannat to this blend adds texture to the bright Syrah fruit. The wine is lush with deep berry, black pepper spice and subtle herb. The tremendous depth of this wine make it a great accompaniment to smoked meats, rich red sauces and savory beef dishes.

Cardiff Vineyards Cabernet Sauvignon (California)

This Cali Cab will draw you in with aromas of blackberry cobbler. The palate continues with plum, vanilla and allspice. Serve this with a top loin of beef or a savory lamb stew.

Ch. St. Louis la Pedrix Costieres de Nimes (France)

A tasty blend of Carignan, Syrah, Grenache, Cinsault, and Mourvèdre. Ripe, fresh fruit scents lead you to mouthfilling flavors of ripe raspberry and plum with subtle smoky notes. Serve with sirloin burgers.

La Radela Tempranillo (Spain)

A dark ruby colored delight from the famed wine region of Rioja. Cherries, raspberries, minerals and earth combine to perfection. Elegantly intense and intriguingly complex. Try this paired with herbed roast pork tenderloin.

JP Azeitão Tinto Red (Portugal)

A fruity modern-styled blend of Castelao, Aragonez and Syrah. Intense aromas of black cherry, damson, spicy licorice and subtle smoky notes. Robust and flavorful with forest berries and delicious texture. This would be great with roast beef.

Zolo Malbec (Argentina)

Malbec with a deep purple color, with a high intensity of black fruits, raspberries, and violets. Spices play on the palate of fruit, combining with sweet earth and plum. The rich and spicy character of this wine make it a great match for BBQ Ribs.

Stella Montepulciano d’Abruzzo (Italy)

Serve up your favorite recipe of lasagna with this red. Black cherry aromas are highlighted by dark chocolate and soft leather notes. The palate has a traditional rustic style, with true Italian texture running through the dark fruit flavors.

Powerhouse Cotes du Rhone

Cotes du Rhone has been a go-to wine for me for years. It’s always an inexpensive, safe bet. There’s a lot of good examples I try regularly, but what does it take to stand out from the pack? Well, you’ve got to have some serious sizzle. I found it in the 2010 Andezon Cotes du Rhone.

The first thing that caught my attention about the Andezon (after realizing that it did not actually say Amazon) was the blend. Most Cotes du Rhones tend to be very Grenache-intensive. The Andezon,  however, is almost exclusively Syrah. (90% if you must know.) It reminds me of another favorite Cotes du Rhone, the Saint Cosme, which is an all-Syrah standout.

This is a big, brawny red. It doesn’t get it’s muscle from oak, though. The Andezon is fermented old-school, in concrete tanks. It’s delicious on it’s own but if you wondering what goes best with this delicious red, I’d say pair this bruiser with a bacon cheeseburger. Or anything you can eat with one hand so as not to obstruct a clear path to your glass.