Pairings
What loves what.
A working list, not a commandment. Match weight, match acid, or match the sauce — then ask the sommelier if the table is still arguing.
Seafood
Oysters
Salt, brine, a little sweetness. The wine should taste like a squeeze of lemon and a cold sea.
- Muscadet
Lees, salt, and a price that lets you open two.
- Chablis
Kimmeridgian and oyster-shell folklore that actually works.
- Champagne (Blanc de Blancs)
When the occasion is the point.
- Muscadet