Native oysters have been back on the menu in UK restaurants for the past month – and with the numerous ways of preparing them comes a variety of wines to match them with, writes Matthieu Longuère MS of Le Cordon Bleu London.


Wine with Oysters: Top matches

  • Shucked with lemon – very crisp, fresh white wine

  • Chopped shallots in vinegar  – very light, acidic, yet fruity, red like Gamay

  • Grilled – with a bready Champagne

Full article on drinking wine with oysters

Our native oysters are usually left to rest from May until August while they are procreating, and sold in the months with an “R,” September to April (a rule to help our students memorise the oyster season!).

Rock oysters are more resilient than the native breed, and remain available all year, but in the months without an “R,” they are with eggs, and therefore come with a milky texture, and taste a bit richer and almost fatter – which is definitely not to everybody’s taste.

For that reason we will focus on matching oysters and wine for the “R”months, when their flavour is leaner, and they are easier to consume.


oyetrs, wright bothers, london

Oysters on the bar at Wright Brothers oyster house in Spitalfields, London. Credit: The Wright Brothers

The most common way in which oysters are consumed is freshly shucked, with a squeeze of lemon juice. The acidity of citrus tones down the impression of saltiness that comes with oysters – and when you open the mollusc, it disgorges water. As their juice is very salty, it is usually discarded and the oyster will then produce more, less salty juice. When consumed in this fashion the wine of choice should be a very crisp, almost sharp, fresh white, that will cut through the unctuous texture of the oyster, and handle the saltiness, thereby enhancing all of the iodine from the sea.

At Le Cordon Bleu London, we always encourage our Diploma in Wine Gastronomy and Management students to try a broad variety of wines with each dish, as we want them to focus on the interaction between the food and the wine. Understanding the importance of this interaction, enables students to cater for every taste possessed by every type of customer. I am always fascinated by how students, even in smaller groups, nearly always disagree when asked which food and wine pairing they prefer. The only time that they actually all agreed, was when fresh oysters and lemon juice was matched with the concentrated 2014 Muscadet Terre de Pierre-Marie from Pierre Luneau-Papin in the Loire – which ticked all of their boxes.

Shallots in Vinegar

An alternative to lemon with fresh oysters – if you are not the citrusy type, is to use finely chopped shallots in vinegar. The wine you will use for this combination will depend on how sweet the vinegar is. If you are using an aged balsamic vinegar or the one we favour, the Forum Cabernet Sauvignon vinegar from Penedes in Spain, you can afford to be experimental with a very light, acidic, yet fruity, red wine like a young Gamay de Touraine from a good producer like Henry Marionnet. As long as the wine is served cold, it is not tannic at all, and the acidity of the vinegar is kept in check, nothing should really clash with the dish.

With bubbles

If you are after a Champagne or sparkling wine to have with fresh oysters, I would recommend a Blanc de Blancs (100% Chardonnay) or one with a low dosage as they have more acidity. Otherwise, the lemon juice or the shallot vinegar risk rendering the wine a bit flabby as the contrast with the sweetness will become more apparent.


In the Bordeaux region, in addition to the lemon or shallot vinegar, you are likely to be served a grilled parcel looking sausage called Crépinette, which is essentially composed of sausage meat and parsley, rolled in caul fat. This sausage tastes a little bit like a chipolata and you are supposed to take a bite of the sausage before eating the oyster, letting all of the flavours interact with each other. The warm sausage enhances the iodine in the oyster, while it makes the sausage taste a bit meatier. You can therefore select a local white wine with a lot more fruit, such as the White Bordeaux Sauvignon based blend from Chateau Thieuley in the 2015 vintage.


Oysters can also be served warm. In this instance, the oysters are opened and blanched for ten seconds. They are then transferred back into the cleaned shells with a creamed white wine sauce that includes the ‘second water’ produced by the oysters. The dish is then topped up with bread crumbs before being toasted under the grill. This type of preparation is ideal for a Brut style sparkling wine with a decent amount of texture like the Champagne A R Lenoble Intense Brut. The wine has enough acidity to balance the softness of the sauce and the crunchiness of the oyster. The Champagne’s bready, nutty, autolytic flavours will marry perfectly with the crispy crumb.

Oysters have been a long recognised aphrodisiac, which led Casanova to eat 50 oysters for breakfast in order to boost his stamina. A selling point if there ever was one, if you are so inclined!

About Matthieu Longuère MS

Matthieu Longuere is a Master Sommelier based at Le Cordon Bleu London, a leading culinary arts, wine and management school.

Sommelier in the UK since 1994, he has won numerous awards and accolades for wine lists in the establishments for which he has worked: Lucknam Park Country House Hotel, Hotel du Vin Bristol and La Trompette.

Since joining Le Cordon Bleu in 2013, he has developed the school’s comprehensive Diploma in Wine, Gastronomy and Management; a unique programme which combines the theory of wine with a strong emphasis on practical learning.

Alongside the full Diploma, he also teaches an array of evening classes which are relaxed, yet studious, making them perfect for beginners as well as the more knowledgeable.

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