Wine Pairing With Oyster Stew
Few types of seafood reflect their native waters more clearly than oysters. Oysters of the same species, grown in bays only a short distance apart, can have notably different and distinctive flavors. This reflection of origin, often referred to as the French winemaking term "terroir," makes oysters a fascinating ingredient for enthusiasts. Raw oysters pair well with crisp whites, but oyster stew is more variable and can be matched in different ways. Does this Spark an idea?
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Oyster Stew
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Two basic approaches are used for making oyster stew. The canonical New England version is quick and simple. Cook flour and butter together to make a roux, then add water, milk and the oysters' liquid. Simmer the mix until it starts to thicken, then add the oysters and cook them until the edges curl, about 3 to 4 minutes. Other versions include a range of spices and herbs, and can also include hot sauce or cayenne, sweet peppers or tomatoes. The spicier versions require different wines.
Wines for Basic Oyster Stew
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Oyster stew in its simple, classical form is not as rich and heavy as a chowder. The oyster flavor is front and center, and that means it goes well with light, crisp wines. A crisp, dry Riesling from Alsace or Austria works well, or a spicier dry Riesling from the New World. A Pinot Blanc also pairs well. Other crisp whites, such as Viognier or Pinot Gris, might also work, but check the labels to find one with a hint of spiciness in its makeup.
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Wines for Spicier Oyster Stew
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Non-traditional oyster stews can have more complex, variable and assertive flavors. This makes them rather more challenging to match, but it also opens the door to less common choices. An Oregon Pinot Noir, for example, works well with a stew containing herbs and tomatoes. Fuller-bodied dry whites, like the Chenin Blancs produced in France's Loire region, stand up to a wide variety of flavors in the stew.
Sparkling Wines
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Sparkling wines, especially true French champagne, are a safe match with almost any seafood dish. The crisp, somewhat toasty flavor of a good dry champagne goes very well with an oyster stew in the traditional New England style, especially if you serve it with crackers or toast points. Non-traditional stews, with their variable flavors, work better with a slightly fruitier sparkling wine, with a hint of residual sugar. The suggestion of sweetness moderates any spiciness in the food, helping it work with the wine.
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