Match of the week |  Oysters and Tasmanian fizz

Match of the week

Oysters and Tasmanian fizz

I’m not a big fan of champagne with raw oysters. Most have a level of dosage (added sugar) that tastes even sweeter when you pair them with a briny mollusc but Tasmanian sparkling wine is different

First of all their oysters are amazing so I’ve been seizing every conceivable opportunity to eat them (every day of my visit so far!) And the sparkling wine is spectacular - with an incredible freshness due to the high level of acidity. When dosage levels are kept low it makes a perfect pairing with an unadorned oyster. No need for a squeeze of lemon - the wine does the job - and with so much more elegance.

The wine that kicked off this train of thought was the Moorilla Extra Brut methode traditionelle which you don’t seem to be able to find in the UK but the Josef Chromy which is currently on promotion at Marks & Spencer for £16.50 a bottle would do the trick

Oysters are however served in many different ways here in Tassie - often with Asian style dressings and here another wine comes into play - the local Tasmanian rieslings which have a lovely streak of lime and green apple acidity to them. That would be a treat too.

Here are some other good matches with oysters

Best matches with oysters

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Comments: 3 (Add)

Fiona Beckett on April 12 2017 at 07:31

What I'm saying is that the salinity of the oysters has the effect of making most champagnes taste sweeter. You may - and obviously do - disagree!

LittleValley on April 10 2017 at 20:54

Silly man!

President Oxford on April 10 2017 at 12:30

" Most.( Champagne)...dosage..even sweeter.?
Such a stupid statement ergo I'm unsubscribing to this drivel.

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