Seafood

Oysters

Three styles work with oysters, and all three answer the same thing: brine. Salinity and acidity meet it head-on rather than covering it.

Mineral white

Classic

Taut, saline, stony whites where structure and cut matter more than fruit.

Saline, stony whites mirror the brine rather than masking it; the acidity works like a squeeze of lemon.

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Serve 9–12 °C

Classic

Bottle-fermented sparkling wine with fine bubbles and toasty, biscuity lees character.

Bubbles and bracing acidity reset the palate between each oyster.

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Serve 8–10 °C

Adventurous

Bone-dry fortified wines, often oxidative or flor-aged, with nutty saline depth.

Manzanilla's salinity is a regional classic in Andalucía — closer to the sea than most pairings dare.

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Serve 7–13 °C

Pairing suggestions are editorial, drawn from established convention rather than measurement.