The most literate description of oysters can be found in M.F.K. Fisher's 60-page, essay - cookbook, CONSIDER THE OYSTER, written in 1941.
In it, Fisher suggests a very dry white wine — possibly a French Chablis, Pouilly Fuisse, or Champagne - as the best match for oysters, especially when the two are served at the same cold temperature.
Her recommendations are, in fact, more suited to oysters sourced from Atlantic waters – and why not as her field of experience embraced largely Europe and the East Coast of America.
The rich waters off the Northwest coasts of the U.S demand, however, a different wine choice. That’s because the oysters here produce a broader, rounder, fruitier and richer textured meat.
For these richer styles of oysters, a fruitier, more aggressively aromatic dry white wine with an acidic underpinning is often more preferable, especially when these savory oysters come from the Taylor Shellfish Farms.
But no matter your choice, be sure to enjoy oysters – one of Nature’s best flavors and healthiest foods!
Or to quote Fisker's fellow writer, Ernest Hemingway, “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.”