Wine Talk

Snooth User: bostonlobsterman

Oysters

Posted by bostonlobsterman, Nov 19, 2016.

Yeah! It is oyster season in my town. Pick a peck in about 30 min. Best oysters in the world. No bias, no kidding. Wine = anything that is white, dry, French, and Loire or Champagne with an exceptional Chardonnay or Chablis admitted, meeting of course the French criteria. Notice the "spikes".  You will never see those on a restaurant oyster. They are ground off to be "presentable".

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Reply by bostonlobsterman, Nov 19, 2016.

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Reply by rckr1951, Nov 19, 2016.

You sound biased. Believe me - I agree.

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Reply by Richard Foxall, Nov 19, 2016.

I like all kinds of oysters.  But you can also have them with Gruner Veltliner, a nimble Viognier, Albarino, and (yes, it's from the Loire) lots of Muscadet.  Somebody here probably had them with a great dry Riesling from Oregon or Alsace and will chime in. 

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Reply by dmcker, Nov 20, 2016.

Good dry Brut (not the off dry version I had tonight) Champagne first choice. Flint dry Chablis second. Muscadet and dry Loire SB third. Graves SB/semillon blend 4th, picpoul de pinet 5th, Alsatian riesling 6th, Spanish and Portuguese whites next. Have even had pleasurably with dry chenin blanc, whether from Savennieres or South Africa. In Oz and SE Asia have found a number of Aussie and Kiwi chards and dry semillons (and sparklings) to work. Sake works just fine, too.

Plenty of other options, I'm sure, but these are what I've consumed the most with the bivalves. And lots of other good oysters around the world.  Kumamoto and Hiroshima and Matsushima (north of Sendai) are the most famous locales in this country. Sendai's uncomfortably close to Fukushima, though, and the Matsushima chamber of commerce is so nervous they won't even allow local restaurants to offer them up raw any more since the fear of insult to injury from a food poisoning case gives them the willies. Business is way down compared to past decades. Fortunately Hiroshima and Kumamoto are far away to the west with plenty of land masses in-between them and Fukushima.

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Reply by bostonlobsterman, Nov 20, 2016.

Yes, I drink more muscadet with shellfish than anything else, it is crisp, slightly tart, drinks young, and is not expensive. I once blind tasted a 5 year old on a clearance rack against a Mersault at 10 times the cost for my discerning guests at a lobster dinner and it was unanimous for the muscadet. The chard while truly excellent just did not match lobster as well.

I have had oysters on the west coast that :did not particularly excite me, oysters in France that have always been good, although I was never sure where they came from, and also in Tokyo which I also enjoyed except I was so taken in by the sashimi that it dominates my memory. 

PS this summer I found a muscadet I really liked so I bought a couple of cases. Going to age it a couple years and see if it improves. It is a 2013. 

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Reply by Really Big Al, Nov 20, 2016.

Last Thursday after our movie, we dined at Brine where they have pretty tasty raw oysters.  I'm not a fan of cooked oysters though.  Anyway, Sandra had a glass of Muscadet while I selected a sparkling Pinot Noir from Barboursville Vineyward in Virginia.  Very nice.  

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Reply by bostonlobsterman, Nov 20, 2016.

BigAl- Raw is best for sure. They are notoriously tough to open straight from the sea and we have a tradition of gently steaming them open in their own juices over an open fire to celebrate the first catch. After that I only eat them raw except for those added to the thanksgiving stuffing. Hurrah for Sandra, but an interesting choice of wine you made. How was it? I bet it would match a classic French mignonette sauce. 

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Reply by Really Big Al, Nov 23, 2016.

The sparkling Pinot Noir was good enough for a second glass!  My main dish was fish & chips and a light red works fine with fish for me.  I tried their mignonette and cocktail sauces on the oysters, and enjoyed their own brand of hot sauce the best.

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Reply by D9sus 4, Nov 23, 2016.

I second DMCKER's wine recommendations, although 90% of the time my wife and I have them with a good Brut, either French, Spanish, or domestic, but it has to be dry as a bone. However, I do enjoy oysters with a good stout occasionally. 

I have to mention a few of my favorite oysters, since that is also part of this discussion, so definitely try some Beau Soleil, Umami, Shigoku, Cooke's Cocktail, and if you can find them and are daring enough to try something completely different, Belons from Maine.

Best oyster app: Oysterpedia

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Reply by dmcker, Nov 24, 2016.

D9SUS, long time no speak. Where, and how, have you been?

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Reply by D9sus 4, Nov 24, 2016.

DMCKER, I'm alive and well. I've been knee deep in new product development for my company. We just completed the beta testing. Getting ready for the hard launch in February. It's my project, so I've been too busy to spend much time writing in forums.

Hope to change that soon. I couldn't pass up commenting on this topic though, as I am a complete oyster fanatic. Your mentioning Kumamotos, which I had last night actually, made me want to add a few more names that I thought someone reading  Snooth might want to try.

Happy Thanksgiving to everyone! 

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Reply by duncan 906, Nov 24, 2016.

Oysters has to be accompanied with a dry white wine. Boston lobsterman has already mentioned Muscadert but a Chablis would also work. Another alternative would be Picpoul de Pinet

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Reply by bostonlobsterman, Nov 24, 2016.

DUNCAN, I also mentioned Chablis in by OP. The Pinet I do not know. I shall have to try it.

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Reply by dmcker, Nov 25, 2016.

It's from SW France pretty much Catalonia. Good oysters on that Mediterranean coast (and great anchovies), with picpoul being the local choice for accompaniment. Plenty of pleasant memories of sitting in portside cafes in towns like Collioure consuming the oysters and anchovies and picpoul and local veggies and bread. The kind of locales artists like Picasso spent a lot of time in due to their special light in that region.

Damn, wish I were there now. Started snowing yesterday, the first time I can remember a November snow in Tokyo in decades....

Located here:

This to the front:

 

This behind:

 

And at night:

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Reply by bostonlobsterman, Nov 25, 2016.

Read about your snow, they said first time in November in 50 years. As Dylan said, "It didn't feel so cold then."

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Reply by bostonlobsterman, Nov 25, 2016.

And ah yes, Catalonia, a very beautiful region to which I have not been.

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Reply by dmcker, Nov 25, 2016.

You mean the Nobel laureate? Guess those Swedish folk are trying to seem hipper, even if it's been half a century since he was hippest.

Lots of beauty in SW France. Almost bought a house there, but that's another story. King of the area once was headquartered in Mallorca, too, which is part of one of my favorite archipelagos.

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Reply by duncan 906, Nov 25, 2016.

I spent a week in Catalonia close to Collioure a few years ago. A really beautiful part of the world. I recall drinking my first glass of Banyuls in a cafe overlooking the sea in the town of Banyuls itself

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Reply by dmcker, Nov 26, 2016.

Yeah, Banyuls is situated somewhat similarly and beautifully, though it's right on the border with Spain. Interesting wines, too, both dry and sweet.

 

BLM, the last November snow I can remember was still within Tokyo prefecture but out to the west, in the foothills to the Southern Alps. 50 years ago was definitely before my time in the city itself...

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Reply by bostonlobsterman, Nov 26, 2016.

I spent 10 days there a few years ago with my young daughter. Had a zillion frequent flyer miles time off and it was her school vacation sooffered to take her anywhere in the world and to my surprise she chose Tokyo. We had a blast. She was into anime. There is a very interesting museum in the far suburbs, the Ghibli. Hardest part is figuring out how to buy the obsure tickets in advance, the only way to get in. Then a long train ride and a walk but worth it. Anyway what reminded me is that this was February and we left a freezing Boston and were mostly comfortable in light sweatshirts outside. Of course as tourists, we did a lot of walking in out of the way places. 

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