The 3 best wines with oysters
1 Champagne Dry sparkling wine
Brut or Brut Nature Champagne with oysters is pure luxury.
Serve 43-48°F Non-vintage from $35; vintage $70+
2 Albariño Light, crisp white
Salty, citrusy Spanish white: a coastal classic.
Serve 45-50°F From $14
3 Chardonnay Full-bodied white (oaked) or crisp (unoaked)
Chablis (unoaked Chardonnay) is the traditional French pairing.
Serve 48-55°F Good bottles from $12; top Burgundy $50+
Best on a budget: Muscadet or Albariño, under $15.
Also good
What to avoid
- Reds and oaky whites. They make oysters taste metallic.
It depends how you cook it
| If you’re having… | Pour |
|---|---|
| Raw with mignonette | Muscadet, Chablis or Champagne. |
| Fried oysters | Cava or Prosecco. |
| Oysters Rockefeller | Oaked Chardonnay. |
Why lean, mineral wines work
Oysters taste of the sea: salty, briny and delicate. Rich, oaky or tannic wines bulldoze that flavor and can leave a metallic taste. Bone-dry, high-acid whites act like a squeeze of lemon, and their mineral, saline notes echo the oyster itself.
Muscadet from the Loire, made right by the Atlantic, is the budget classic. Brut Nature Champagne (no added sugar) is the luxury version. Serve both well chilled, around 45°F.
Frequently asked questions
What is the classic wine with oysters?
Chablis, Muscadet and Champagne are the classics, all crisp, dry and mineral.
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