Oysters are such a popular delicacy that they have earned their own official week. Starting on Monday 5th August for a week, National Oyster Week celebrates these delicious molluscs. Our editor-in-chief brings us here her selection of oysters and champagnes to pair with them.
There are many different types of oysters. From Bluepoints – the general term for Atlantic oysters – to Kumamoto – the most common in Japan and the U.S. West Coast – each species has its own shape, size, texture and flavour. From the ones widely available in the U.K., my favourites are:
NATIVE OYSTERS
Natives are the traditional oysters fished and farmed in Europe back before the Romans into prehistory. They are rounder and flatter than rock oysters and take much longer to grow. Native oysters are only available from September to April and the best probably come from the Daugleddau estuary and from Loch Ryan in Scotland. They are rich, firm and nutty, with a much stronger, savoury flavour than her rock cousins. Louis Roederer Blanc de Blancs 2016 is the absolute winner here. Tremendously fresh and crisp with citrus notes and a hint of warm vanilla. £98 at The Finest Bubble. Prices may vary from other retailers.
JERSEY ROCK OYSTERS
You’ll find Jerseys in almost every seafood menu in Great Britain and all year round. They have delicate, soft meat and a crisp flavour with hints of grass, cucumber and lemon. The guys at The Oystermen in Covent Garden describe them as “Walking down the beach on a wet and windy day”. Here you want a champagne as fresh as possible, with a high minerality, such as Pol Roger Brut Réserve. Priced £54.99 at Waitrose and several other retailers.
CARLINGFORD OYSTERS
These Irish beauties have been harvested since medieval times. They are available all year as they are also rock oysters. Their meat is firm and they taste crisp, creamy and slightly nutty. A great choice here would be Louis Roederer Collection 242. This champagne has a rich nose, full of stone fruits that slowly give way to warmer notes, like baked apples. On the palate it is smooth, saline and fresh, with touches of forest fruits and a long finish. Available from Waitrose at £48.99. Price may be different at other retailers.
MENAI OYSTERS
Most of the oysters harvested around the Mani strait belong to the Pacific species and like rock oysters, they are available all year round. They are plump, silky in texture and with a strong mineral taste, their flavour infused with the algae of the strait and a hint of citrus. I’d pair them with Laurent Perrier Blanc de Blancs Brut Nature (zero dosage). It is very fresh and mineral, with a touch of lemon and creamy texture. £79.90 from Vinatis. Prices may be different at other retailers.
MERSEA OYSTERS
Harvested around the eponymous island off the Essex coast since Roman times, Mersea oysters have a very distinctive rippled shell. They are a very plump type of Pacific oyster. Their flavour is sharper than rock oysters, they are nuttier and brinier. The saline, plump nature of these oysters pairs beautifully with Pol Roger Pure Extra Brut (zero dosage). It is creamy in texture and in the mouth it feels very crisp, almost tarty, developing warmer notes of stone fruit and toasted cereals, before a dry finish. Priced £57 at Champagne Direct. Available from other retailers.
SPÉCIALE DE CLAIRE
Sweet and clean, a bit nutty, less salty and mineral than the previous oysters described here. Dom Ruinart Blanc des Blancs 2010 Secon Skin would be ideal as a pairing. It is a tangy and fresh wine, but also creamy and buttery; its hazelnut finish perfectly complements the slight nuttiness of these oysters. £225 at Champagne Direct. Available from other retailers too.
There are many oyster merchants from which you can buy online and they’ll send them to your door within 24 hours. This is a great way to explore new varieties and be adventurous with your pairings. If you would still rather go to a restaurant or oyster bar, you can see my suggestions for National Oyster Week in this article. Bon appetit!
Author: Julia Pasarón
Opening image: photo © Valeriya Bolteneva, on Pexels.
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