Chablis or BdB Champagne
Cocktail sauce is good with me, not with oysters!!!
Shrimp with cocktail sauce I match with Rose. It depends to some extent on the cocktail sauce. If itâs 99% horseradish with a drop of ketchup as food coloring, I can go with a white wine. Any more tomato flavor than that and white no longer works for me and bring on the Rose, the piquanter the better.
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First and foremost, Muscadet. But Chablis or Meursault certainly pair nicely.
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I agree with Sarah et al I had a NV De Sousa BdB with oysters the other night and it paired beautifully!
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Chebooktook perchance? These are my recent favorite and hopefully from colder waters than the local Cape Cod Oysters during the summer months
Most of my favorite wines have already been mentioned - Muscadet, un-oaked/minimally-oaked Chablis, Albarino/Alvarhino. Assyrtiko hasnât been mentioned yet, but is another favorite choice of mine with briny, freshly shucked oysters.
Also, in general, I think that judicious use of a small drop of lemon can sometimes enhance both the flavor of the oyster and the pairing harmony with the wine.
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Words to live by. 
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Three weeks ago we had Tomales Bay farmed oysters in Pt. Reyes Station, just miles from the source. Yuck! I tried one but immediately spit it out. I told the server that the oysters werenât ârightâ and she said it was spawning season. She removed them from the table and didnât charge for them, but IMO they shouldnât have been served.
In order, Chenin, Chablis, Champagne
Another vote for picpoul. There simply is nothing better suited to match oysters than a glass of simple picpoul.
As to the oysters, I prefer mine with a small drop of red wine vinegar mixed with very finely chopped white onion.
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BdB champagne for me. My preferences lie with a little dosage vs brut nature, but almost any bubbles will do.
I like still wines better with oysters, in particular BDX Blanc, Sancerre, Chablis, and also Sauternes.
Perfecto. 25+ years ago, my first choice was Chablis, but nowadays Assyrtiko is more similar to what Chablis was then, than Chablis is now.
My answer to almost every pairing discussion is Champagne. With oysters, I like Chardonnay with bubbles.
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That FMIII guy is the new Typhoid Mary.
Although I make some exceptions, my general rule is that I greatly prefer east coast oysters and I greatly prefer they be from Massachusetts and areas further north. I feel like the cold water really affects the taste (in a good way).
Southeast and Gulf Coast oysters are flat out gross to me.
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A few years ago, I organised an oyster and wine pairing evening at my house. We were twelve people and everyone brought one wine they thought would match and we aligned the submissions in order to avoid double submissions and most âclassicâ pairings in it + a few potential surprises or wines that someone had recommended with oysters. Iâve noticed that the type and size of oyster you eat and also the temperature at which you eat it makes a big difference. This even applies to the same family of oysters (e.g. Fines de Claire).
We used Normandie Creuses No. 3, sort of plain vanilla oysters, and had the following wines:
**Champagne: Veuve Fourny â NV Champagne Blanc de Blancs Premier Cru Brut Nature (ok pairing, but no revelation)
**Sake: Amabuki â NV Junmai Daiginjo Rhododendron (this did not work at all)
**Non-fortified wine from the Sherry region: Equipos Navazos/Bodegas PĂ©rez Barquero â 2011 Montilla-Moriles OVNI (this also did not work at all)
**Albarino: Bodegas Attis â 2013 Rias Baixas âGenio y Figuraâ (this was the first real success, a very simple wine, but the wine and the oysters lifted both to another level)
**Chablis Village: Domaine William FĂšvre â 2010 Chablis Village (boring)
**Muscadet: Domaine de la PepiĂšre â 2010 Muscadet SĂšvre et Maine âCuvĂ©e 4â (also boring)
**Sancerre: Alphonse Mellot â 2013 Sancerre La MoussiĂšre (very good match)
**Graves: Denis Dubourdieu â 2012 Graves Blanc Clos FloridĂšne (also a very good match although the slight oak influence almost let this pairing fail)
**Chablis 1er Cru: Domaine William FĂšvre â 2006 Chablis 1er Cru Vaulorent (great wine, but there was no harmony with the oyster)
**Chenin Blanc: Domaine du Clos Naudin â 2007 Vouvray Sec (a horror combination, this tasted terrible together)
**Off-Dry Riesling: Schloss Lieser â 1998 Lieser Niederberg Helden Riesling SpĂ€tlese #7 (there is a famous sommelier in Germany who pairs off-dry Riesling with oysters, but here it did not work at all)
**Sauternes/Barsac: ChĂąteau Climens â 1997 Barsac 1er Grand Cru ClassĂ© (the pairing of the evening, nobody would have expected it, this was pure magic)
Generally, I think the simpler the better. Iâve had very good Muscadet pairings at other occasions. Probably, Iâm a Sauvignon type with oysters, really like white Graves and Sancerre/Pouilly-FumĂ©. But in my view, itâs always good to stay simple with oysters, more complex wines rarely add anything to the equation (but in some cases do such as with the Climens).
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I honestly donât think it matters very much. The digits are so fully engaged when eating oysters that wine is somewhat irrelevant.
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In Charleston, bonfire roasted/steamed with L Michel ForĂȘts in the ubiquitous red Solo.
and also BdB Champagne
(and also beer)
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Those oysters look scary.
local clusters (very Charleston).
Come to town; weâll build a fire, but in an ârâ month.
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