Champagne: better with oysters or fries?

champagne oysters

Last night, we dodged rain clouds and feasted on Wellfeet oysters, lobster rolls, and grilled striped bass. Cape Cod’s finest. And washed it all down with a bottle of Camille Savès, Carte Blanche NV. This made me ponder one of the wine world’s most urgent questions: is champagne better with oysters or fries?!? (Fries, often double-fired, frequently come with lobster rolls, for those who haven’t had the pleasure.) Have your say in the comments! While oysters may be a classic pairing, the high-low pairing of fries works so well, if you haven’t tried it, thanks to the fat and crispiness of the fries and the acidity and bubbles in the champagne. Mmmm….

pixel

15 Responses to “Champagne: better with oysters or fries?”


  1. Fries! or Popcorn


  2. Recently had Muscadet with Oysters AND Fries in Martha’s Vineyard. Fantastic lunch lineup.


  3. Fries and Champagne, both oh so French.


  4. Neither — I like my Champagne w/ spicey Buffalo wings


  5. I do the same with Pinot Blanc, half dozen and a basket of fries. Soooo good.


  6. Champagne…perfect…with anything!…or alone…no need to choose


  7. I just had a pizza with Champagne. Not too shabby


  8. I really need something fat and crispy. I’d rather have mussels and gazpacho with my champagne.


  9. Fries! was just in CC, picked up some Striped Bass in Wellfleet
    but did not stay for the fresh oysters. Had some in Brewster, meh…
    had plenty of better oysters.


  10. Fries have fat, the enemy of effervescence. Oysters let you keep your mousse for longer. Not saying that well-drained salty fries aren’t extra good with the cleansing acidity of the champagne…..


  11. Doc-

    Have to go with perfectly double fried fries. Often oysters are too briny for Champagne and cover up the seductiveness and litheness of Champagne. That said a great BldBl and Kumamotos are tremendous, though my flavor is still fries. Especially with Black Truffles atop and a great Noir dominated wine (Lallement anyone).

    I did have a tremend


  12. Doc-

    Have to go with perfectly double fried fries. Often oysters are too briny for Champagne and cover up the seductiveness and litheness of Champagne. That said a great BldBl and Kumamotos are tremendous, though my flavor is still fries. Especially with Black Truffles atop and a great Noir dominated wine (Lallement anyone).

    I did have a tremendous snack in Chicago this week though at a Champagne bar aptly named “RM.” Puff pastry profiteroles filled with savory buttered popcorn cream. Like gougeres on crack!


  13. Oysters or fries? Like there’s a wrong answer there? A dozen oysters, a side of fries, and a bottle of Champagne, please.


  14. One of my favorite recent pairings has been homemade popcorn tossed with rendered pancetta fat, parmesan, smoked salt, and fresh herbs with cava.


  15. Mortadella!


winepoliticsamz

Wine Maps


Classes

My next NYU wine classes: NYU

Recent Comments

Recent Posts

See my op-eds in the NYT
"Drink Outside the Box"
"Red, White, and Green"

Highlights

Monthly Archives

Categories


Blog posts via email


@drvino








Wine industry jobs

quotes

One of the “fresh voices taking wine journalism in new and important directions.” -World of Fine Wine

“His reporting over the past six months has had seismic consequences, which is a hell of an accomplishment for a blog.” -Forbes.com

"News of such activities, reported last month on a wine blog called Dr. Vino, have captivated wine enthusiasts and triggered a fierce online debate…" The Wall Street Journal

"...well-written, well-researched, calm and, dare we use the word, sober." -Dorothy Gaiter & John Brecher, WSJ

jbf07James Beard Foundation awards

Saveur, best drinks blog, finalist 2012.

Winner, Best Wine Blog

One of the "seven best wine blogs." Food & Wine,

One of the three best wine blogs, Fast Company

See more media...

ayow150buy

Wine books on Amazon: