What, you don’t drink Krug cdm on a weekly basis?
How pedestrian of you.
I don’t eat oysters on a weekly basis, do you?
Black Velvet is a wonderful companion.Your worst Champagne will do nicely.
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A lot depends on the type of oyster. I’m assuming fresh shucked on the 1/2 shell. On the West Coast I love the smaller Pacific oysters with Kumamotos being my favorite.
Raveneau first
Other Chablis second
Champagne BdB a close third
Well my wife doesn’t like oysters and she “owns” the Champagne, so…
But we do well enough for normal people with no need to strut.
The best pairing?
Oysters … champagne … and a bit of the ol’ gentle slap and tickle 
I can’t narrow it down. I am on a lifetime quest to answer this question!
Spottswoode Sauvignon blanc.
Almost any Didier Dagueneau wine.
Yup, a nice sparkling Blanc de Blanc.
Kapscandy Furmint (or even their delicious Rapszodia.)
Peter Michael’s L’Apres Midi is a standout pairing, me thinks.
Modavi’s Fume Blanc To Kalon I Block fume, yummy.
Morgen Long chards seem made for this.
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Dauvissat Sechet - it’s the driest most mineral driven wine in Chablis and it smells like the ocean.
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Champagne or
Austrian Sauvignon bl. from Styria.
Picpoul is no bad choice in Southern France.
With pure and simple just shucked oysters (preferably Belon, if I can get them, but many fine varieties will do), I do want a BdB champagne. I would not, however, choose anything too complex, deep, or powerful. In many ways, despite the luxury they have come to symbolize, oysters are peasant food, and I want a simpler wine to accompany them. I want a ton of them, as many as we can shuck, and an ocean of easy-to-drink delicious free-flowing champagne, that demands nothing and offers everything. I choose low to medium dosage, not brut nature as that can be challenging to drink, with good balance. Not too aged, but not painfully young, and not oxidative. A Lilbert NV or Perle with some years on cork, or even our house BdB, Marc Hebrart.
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I thought the Taylor shellfish and 2013 salon combo at paulee la this year (if you actually got any salon) was magical.
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Have had crisp, briny Canadian oysters several nights this week. Paired with Riesling trocken, Donnhoff (yum), Loire Sav Blanc, Pur Sang (yum), and Chablis, Louis Michel, Le Clos (yummiest).
When I’m not splurging, the Riesling trocken is the play for me.
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I’ve no doubt you did. But basically restating your opinion doesn’t in any way change mine. 
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Wild oysters spawn in the summer. Not positive, but I don’t think this impacts farmed oysters. Maybe they are harvested before sexual maturity or maybe they are hybrids.
It is much much safer to eat grilled or steamed oysters.
Agreed. I will not touch oysters from the Southeast, especially from the Gulf Coast, between May and September. Not really much a fan of them anyway, too fat and fleshy, less crisp, compared to their Northeastern or West Coast versions… Like drinking warm Rombauer Chard versus a chiseled Dauvissat at proper temperature.
Chablis
Apremont
Savennieres
Champagne
Champagne
Champagne
Champagne
repeat
This is for oysters on the half-shell with absolutely nothing on them.
A squeeze of lemon is a crime.
Anything more is a capital crime.
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Always an interesting thing to see - and do. I agree that if you want to just taste and savor the oysyer itslef, that’s the way to go . . . but there are some very creative mignonettes being created these days that really can complement the flavors - at least with one or two oysters . . . and if you’re getting a dozen or two, ‘sacrificing’ a few isn’t too bad
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Tongue firmly in cheek when I wrote that and chacun a son gout. I admit that AFAIK there is not an actual statue barring the pollution of oysters with lemon or even mignonette.
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So cocktail sauce is good with you then?
Okay, I know there will be much sneering and harrumphing, but if you enjoy raw oysters with cocktail sauce? What wine (not beer or soda, but wine) would be best? Champagne still?
Same for shrimp, crab or any other cold seafood with cocktail sauce?
