Match of the week
Oysters and dry German riesling
I don't normally think of pairing raw oysters with riesling - even dry ones seem too sweet but I came across a combination last week at the newly opened Magpie in London that worked brilliantly.
The reason was that the oysters were served with diced apple and chicharron (pork crackling), two ingredients that are massively riesling-friendly - the apple because it mimics the flavours, the pork as a perfect savoury contrast.
The riesling was a 2014 Schloss Marienlay from Reichsgraf von Kesselstatt in the Mosel - fresh, bright and appley itself (trocken I'm guessing) and available on tap at the very reasonable price of £5 a glass.
It also worked really well with a pretty dish of trout, grapes and quinoa
For other oyster pairings see
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