THE OYSTER WINE HALL OF FAME
When oysters and wine are good together, they are very, very good, letting you slip into that glowing envelope of happiness created by great food & wine moments. I recommend only the best of the best. They are:
Produced by Eric Sussman of the cult favorite Radio-Coteau, County Line is a crazy steal: One of the best wines in California, totally affordable. This is not just my opinion; Eric Asimov in the New York Times named County Line the best rose in California last year. What’s more, Sussman crafted County Line Rose with oysters in mind. Hog Island Sweetwaters, in particular (being his local oyster; I first met Eric at the Marshall Store, where we were both eating oysters and, coincidentally, drinking his wine), but any sweet Pacific resonates harmoniously with this great wine. Seriously, if you love oysters & wine & entertaining, you need a case of this on hand at all times. No brainer.
Marcia Monahan-Torres, the gifted and elegant winemaker at Matanzas Creek, is an oyster fanatic. We’ve been pounding bivalves and comparing notes together for years, and Marcia’s wines have become increasingly perfect for oysters. Amazingly, she crafts five Sauvignon Blancs that all lend themselves to shellfish, with wake-me-up acidity and exalted citrus notes, but her Bennett Valley, from Matanzas Creek’s home vineyard (one of the most fog-shrouded and, thus, cool-climate vineyards in Sonoma County) is a revelation with Pacific and Kumamoto oysters. No joke; when I’m pouring wine with oysters for professionals at tastings all over the country, this is my go-to wine.