Comments on: Raveneau and oysters [photos]

By: Married to Wine

Married to Wine — Tue, 09 Aug 2011 20:30:29 +0000

One can never go wrong with Champagne and oysters. But if you’re jonesing for a still wine, try a Sancerre. Lovely.

By: Dr. Vino

Dr. Vino — Sun, 20 Jun 2010 01:05:49 +0000

Champagne and oyster, another winner. Muscadet also does very well.

Hardy – No, I wasn’t in the Hamptons for this feast. But Chablis would be a good call for Diddy’s next white party–easier to clean in case of spills.

Which vintages of Butteaux have you had? A reader just wrote in to say that he hat the 95 Butteaux once (at Taillevent!) and it might have been the best white he’d ever had.

Score another one for Butteaux!

By: Hardy Wallace

Hardy Wallace — Sat, 19 Jun 2010 18:00:31 +0000

Dang- Hamptons, Oysters, and a fistful of Chablis… This is like the wine version of Diddy’s white party.

Love the Boutteaux-

Raveneau’s need some years to come around, but when they get there, they are sick.

By: alberto

alberto — Sat, 19 Jun 2010 15:55:58 +0000

I’ve always thought that chablis and champagne (specifically blanc de blanc) had similiarities, and hence similar food pairings. This would seem to exemplify it. Love chablis, for sure, not sure I’ve had any Raveneau.

By: Joe

Joe — Fri, 18 Jun 2010 17:55:47 +0000

While I cannot deny my #1 with oysters- Champagne (particularly Blanc de Blancs)- I do love the minerality that Chablis brings to the table with some briny oysters. I guess if you take away the bubbles, there are many similarities between the two.

By: Pamela @ Enobytes

Pamela @ Enobytes — Fri, 18 Jun 2010 04:57:48 +0000

You had me at Domaine.