What to Pair with Oysters?

As the holiday season approaches, oysters are making their way onto our tables… this traditional holiday delicacy calls for a worthy accompaniment, and wine seems to be the perfect pairing for oysters during the holidays.

Oysters, wine, and… New Year’s Eve!

Oysters and wine are a natural pairing, especially during festive meals before opening Christmas presents! These two treats go hand in hand during the holiday season. While some may be put off by the texture of oysters, wine could be the one thing everyone agrees on—and it might just be the reason to give them a try, only to find you can’t get enough of them!

Oysters and dry white wine: a time-honored tradition

It’s a time-honored tradition! Oysters have long been paired with dry, fruity white wines. These wines, with their fruity aromas and crisp acidity, complement the briny flavor of the oyster, enhancing its acidity on the palate. The wine should be served very chilled with oysters, and it pairs well with both cold raw oysters and warm oysters (try oysters au gratin!).

There is a wide selection to choose from, but for a classic pairing, we recommend the “Dena Dela” white wine from Egiategia. The vineyard where it is produced is located on the hills overlooking the ocean, and the bottles are aged underwater in the Bay of Saint-Jean-de-Luz. These wines have briny and tangy aromas that pair perfectly with oysters. So, with this wine, you’ll feel like you’re right by the sea!

The perfect wines to pair with oysters.

Traditionally, you might choose to pair your oysters with a dry white wine. In that case, you could opt for a Muscadet, a Chablis, or a Sancerre. For a touch of the exotic, an Alsatian wine would be a good choice—for example, a white Sylvaner from Alsace.

Less traditional arrangements

Traditionally, the question of "what to drink with oysters" is rarely asked anymore. However, for a change of pace, don’t hesitate to choose champagne: the bubbles enhance the wine’s acidic notes and add a touch of freshness to the tasting experience. Additionally, champagne served as an aperitif will arrive just as the oysters do, at the start of the meal. It also pairs very well with hot oysters. We therefore recommend a brut or extra brut champagne, such as those from our winemaker Jeaunaux Robin, which will pair perfectly with hot oysters as a main course or as an aperitif. The fine bubbles and acidity of these champagnes will enhance the flavor of the oysters and balance their briny notes.

To keep things interesting, you can also serve red wine with oysters: it’s a nice change from the usual white wine and champagne. Egiategia’s Dena Dela Rouge follows the same style—fruity—while retaining a fresh, well-balanced acidity.

Enjoy the tasting, everyone, and happy holidays! 🙂