Today's a day worth celebrating—and not just because it's Friday. It's Oyster Day on SE: Drinks!
For me, oysters just seem to need a white wine next to them—a mineral, not-too-rich wine that seems continuous with a slurp of the oyster's liquor, all calcium and salty seawater. In A Moveable Feast, Hemingway makes it vivid:
As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.
But I wouldn't turn away a glass of Champagne paired with oysters, either, and sometimes a crisp beer is better than either.
We'll be chatting all day about the most delicious drinks to sip while you're slurping up raw oysters (or enjoying them cooked), and checking in with experts from across the industry about their recommended matchups.
But first, we want to know your favorites. When you eat oysters, do you go for a classic glass of Muscadet? Or a nice cold lager? Have you ever tried a cocktail with oysters that worked really well? Ever experienced sherry and oysters together?
What's the perfect oyster pairing for you? Tell us about it in the comments.