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….