Oysters and Champagne are life’s little luxuries, so it only makes sense that they make the perfect pair when indulged together. But as with anything of such high quality like these two delicacies, there’s an artform to pairing them. We spoke to Ananas Bar & Brasserie’s their Head Sommelier, the ever-so-charming Brazillian Gustavo Kroneis for his top tips on pairing oysters and Champagne.
Take notes people.
Why do oysters and Champagne make the perfect pair?
Oysters and Champagne are a classic match: the clean, palate-cleansing sparkle, acidity and minerality of the Champagne counterbalances the subtle brininess and creaminess of the oyster. It’s a match made in heaven.
Is there an art to pairing oysters with Champagnes?
There is definitely an art to pairing oysters and Champagnes. First of all, the intensity of one should not overpower the intensity of the other. You should also choose a lighter style Champagne that isn’t too rich or it will clash with the rich intensity of the oyster.
Minerality is important, too. A Champagne without good minerality won’t work well with oysters. Those mineral characteristics are needed to cut through the creamy notes of the oyster.
Finally, choose a Champagne with clean, citrus fruit flavours that provide good contrast to the subtle nuances of the oyster.
Of course, all these tips are based on eating oysters raw and without any dressing. You want to taste the clean, natural flavours of the oyster.
Why Champagne over wine?
Some wines pair with oysters just as well as Champagne. A Chablis, or even some types of Rieslings, maybe even a Hunter Valley Semillon, have similar characteristics of minerality, acidity and dryness that are common to Champagne, and which the majority of other wines don’t have.
Any Champagnes to avoid?
Definitely avoid the big masculine Champagnes, or those that have seen quite a bit of oak and have too much of the toasty brioche characteristics. Also, avoid Champagnes with high residual sugar.
What are the main types of oysters in Australia and how do they pair differently?
The two main types of oysters grown in Australia are Pacific oysters and Rock oysters. Pacific oysters are grown in the open ocean, so are a little cleaner in flavour and a little saltier, too. I recommend pairing Pacific oysters with a cleaner, crisper style of Champagne.
Rock oysters are grown in estuaries and have more creaminess and richness of flavour. A Champagne with more body and fruit sweetness on the palate (not sugar sweetness) would pair best with the richer Rock oysters.
