Moonlight Flat Oysters® and wine

We often get asked for wine recommendations to accompany our products, and believe me it’s a high priority  research item on our annual travels. Although the list shifts with the flow of vintages we can suggest some hidden gems that  balance the saline strength of our structured rock oyster brands and one to balance the straight-ahead, smoky finish end palate of the angasi.

One that we came away highly impressed from the Bouzigues oyster region recently was a PicPoul, Cuvee Yves Cantie 2005, Domaine de Montredon grown on the Languedoc Coast . Absolutely great balance for the strong gigas oysters grown out there.

Among other memorable close encounters are :

Canobolas Smith Chardonnay 2003
www.canobolassmithwines.com.au

Lost Valley Wines, Cortese 2004
www.lostvalleywinery.com

Tallarook Chardonnay, 2004,
www.tallarook.com

Delatite Winery, Gewurtztraminer 2006 ( or 04 if you can find it) www.delatitewinery.com.au

And  from our travel diary, another French memorable - Pouilly Fume Blanc 2006, Domaine Fines Caillottes, Loire Valley. Simply brilliant with flat oysters (belons or their dna cousin the angasi).

Mixing wine and oysters
Just a tiny note of caution. There is, according to some medical sources, an infinitesmal portion of the population which may  manifest some reaction from combining large doses of red wine with oysters.
The mixture of unmitigated hard spirits with oysters is a potentially far more explosive proposition.

Clair de Lune Sel Saveur®
Our oyster savoury salt is made in the style of traditional French sel saveur, comprising wholly natural ingredients of seaweed, Moonlight Flat Oysters® and sea salt. READ MORE >


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