We love oyster season. Specifically, we love how Chef Meagan makes this perfect Virginia food even better. Trust us, you have not really experienced Oysters Rockefeller until you’ve had hers.
Of course, you can never go wrong with an oyster pulled from the chilly waters of the Chesapeake Bay and served to you raw (you don’t even need cocktail sauce or lemon, but we’ll give you some anyway).
Wine and Oysters?
Many people think of oysters paired with beer, for good reason—they’re a great combo. But I’m a wine guy, so I’m biased when it comes to how to enjoy oysters. I think wine and oysters is the truly magical combination.
For the Virginia experience, and following the pairing tradition of “what grows together, goes together,” you’ll want to have our White Stone Oysters from the Chesapeake Bay with a glass (or bottle) of Church Creek Chardonnay from Virginia’s Eastern Shore. The wine’s coastal influence and cool temperatures combine to create a zippy freshness and gentle salinity that match the White Stone Oysters perfectly. (Is your mouth watering yet? Mine is.)
If you’re a traditionalist, the quintessential wine pairing with oysters is Muscadet, a dry French wine from the Loire Valley made using a grape called Melon de Bourgogne. These grapes are grown where the Loire river meets the Atlantic Ocean, which is a hotbed for succulent oysters.
Generally speaking, you want to match the acidity of your wine with the brininess of the oyster. So other good wine–oyster options include Chablis, any unoaked chardonnay, and Sancerrre with its mineral driven acidity.
And, of course, Champagne, which goes with everything. If you’re feeling decadent, I suggest pairing our oysters with a half bottle of Champagne Lallier Grande Reserve, a grand cru champagne with crisp acidity, tight bubbles, and a pleasant brioche aroma.
Finally, for you flavor rebels, try something a little off the beaten path and less acidic. The Evolucio Furmint, a dry white from Hungary’s Tokaj region with bright stone fruit flavors and pleasant minerality, pairs very well with all of our oysters.
Get Your Oysters
We are well into the months with an R in them…aka, oyster season. I suggest making oysters and wine (and Chef Meagan’s other amazing dishes) a regular part of your fall and winter routine.
Meagan and I will see you at the coffeewine oyster bar!
Andy Gable is our fabulous wine consultant (and in-law). He says: “Wine expert sounds so dramatic and I’m bashful, but that works.”
Andy has worked in the restaurant industry for more than 15 years, buying wine and acting as sommelier. For many years he worked in distribution, representing wines from all over the world —and bringing unique wines to Lake Anne.