White
La Sablette Muscadet-Sèvre et Maine sur Lie
Marcel Martin
Vallée de la Loire · France
View →Seafood
Oysters
Freshness, tension and a mineral touch to extend the salty taste of the sea.
The pairing
Why it
works.
With oysters, freshness comes first. Their saline, iodine-tinged and delicate character generally calls for a dry, lively and light wine that can cleanse the palate without masking their finesse.
Taut, mineral whites are natural partners, as are very dry bubbles. The simpler the oyster is served — natural or with a squeeze of lemon — the more you can seek precision. A mignonette or a more piquant garnish allows for a slightly more aromatic wine.
In practice
Look first for acidity and lightness. A very dry, fresh and mineral wine accompanies the oyster’s salinity instead of covering it. Bubbles are also excellent: they bring tension and refresh the palate between each bite.
In the glass
What to
look for.
Dry, saline Muscadet01
Chablis02
Crisp Sauvignon Blanc03
Mineral, lightly oaked white04
Brut nature or extra‑brut sparkling wine05
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
What to avoid
Tannic reds, very oaked whites, heavy or high‑alcohol wines and overtly sweet profiles, which can overwhelm delicacy and accentuate metallic sensations.
When serving
Serve the wine cool, around 8–10 °C. It should remain lively without being so cold that its aromas disappear.