Looking at your spread, you have the makings of a lovely seafood feast: fresh oysters on the half shell with lemon, a sashimi platter of salmon, white fish and tuna, a seaweed salad, and a can of Boss Coffee.
Now, I am imagining myself having these fests ☺️
Having shallot mignonette sauce for oysters. Mix finely chopped shallots with red wine vinegar and a little cracked black pepper. Add just a few drops. This creates the sharp, savoury acidity complements the oyster's natural salinity. It's a classic French-style pairing.
Pairing nice wines with the fests....
For oysters and sashimi, I would choose a crisp, dry white wine with high acidity and little or no oak. My choices...
1. Muscadet — my oyster specialist's choice
Dry French white · Serve at 8–10°C
Lean, saline and citrusy, with a subtle mineral character that complements the oyster's brininess without covering it up.
Best with: plain oysters, lemon oysters and mignonette.
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