Fried Oyster

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

Works with Fried Oyster Salad · Fried Oyster Fritters · Fried Oyster Mushrooms +5 more Fried Oyster Salad · Fried Oyster Fritters · Fried Oyster Mushrooms · Fried Turkey & Oyster Dressing · Fried Oysters Using Buttermilk In Crust · Fried Szcehwan Spiced Oysters En Croute With A Hoisin Cream · Fried Szechwan Spiced Oysters En Croute With A Hoisin Cream · Wine Pairing With Fried Szechwan Spiced Oysters En Croute With A Hoisin Cream

White · Light · Dry

The Loire's seaside white — Melon de Bourgogne grape, bone-dry, slightly briny, perfectly transparent. The platonic ideal of oyster wine.

Works with Fried Oyster Salad · Fried Oyster Fritters · Fried Oyster Mushrooms +5 more Fried Oyster Salad · Fried Oyster Fritters · Fried Oyster Mushrooms · Fried Turkey & Oyster Dressing · Fried Oysters Using Buttermilk In Crust · Fried Szcehwan Spiced Oysters En Croute With A Hoisin Cream · Fried Szechwan Spiced Oysters En Croute With A Hoisin Cream · Wine Pairing With Fried Szechwan Spiced Oysters En Croute With A Hoisin Cream

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Fried Oyster Salad · Fried Oyster Fritters · Fried Oyster Mushrooms +5 more Fried Oyster Salad · Fried Oyster Fritters · Fried Oyster Mushrooms · Fried Turkey & Oyster Dressing · Fried Oysters Using Buttermilk In Crust · Fried Szcehwan Spiced Oysters En Croute With A Hoisin Cream · Fried Szechwan Spiced Oysters En Croute With A Hoisin Cream · Wine Pairing With Fried Szechwan Spiced Oysters En Croute With A Hoisin Cream

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

Works with Fried Oysters · Pan Fried Oysters · Deep-fried Oysters +4 more Fried Oysters · Pan Fried Oysters · Deep-fried Oysters · Fried Oyster Salad · Fried Oyster Fritters · Fried Oyster Mushrooms · Fried Turkey & Oyster Dressing

White · Light · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.

Works with Fried Oyster Salad · Fried Oyster Fritters · Fried Oyster Mushrooms

White · Medium · Dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Works with Fried Oyster · Fried Oyster Remaulade

Burgundy's minor white grape — lean, citrusy, mineral, made for crémant and Kir cocktails but seriously good on its own. Bouzeron makes the reference bottlings.

White · Medium · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Italian table wine, broadly — a regional blend or single-varietal wine made for everyday drinking. Reliable food-friendliness; rewards bread and olive oil alongside.

Red · Full · Dry

Bordeaux's tiny-percentage powerhouse — deep color, intense tannin, blackberry and violet. Rarely solo; transformational in a blend.

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

White · Medium · Dry

A medium-bodied white. Light on the palate, easy to enjoy, and accommodating to most lighter dishes.