This is one of our favorite ways to prepare oysters in those chilly months with an “r” when they’re at their salty best. It’s hearty enough to serve as a main dish—perhaps with an added salad—and oh so satisfying to oyster lovers. After the oysters have been eaten, the slice of toasted French bread is used to sop up the rich sauce remaining in the dish, and is almost as good as the oysters themselves! The wine pairing matches the mild intensity of the oysters while wielding natural acidity that cuts through the fat and exposes still more of the oyster flavor. Brennan Vineyards 2012 Lily—a white Rhône-style blend of roussanne, viognier and grenache blanc that features grapes from both Texas High Plains Bingham Family Vineyards and Reddy Vineyards—brings herbal and floral notes that float over the dish and add unique complexity to the presentation.
For 6 Person(s)