But almost any oyster that can be gulped down in one swallow is a candidate for eating raw. Many fanatics believe raw oysters should be accompanied by nothing more than a squeeze of lemon. Others prefer sauces, such as the classic mignonette sauce of minced shallots, freshly cracked black pepper and equal amounts of Champagne vinegar and white wine. Classic baked oyster dishes include favorites such as oysters Rockefeller, oysters Bienville and oysters casino. But you might not want to drink an entire glass of lemon juice with your dish.
Oysters can make very crisp wines feel even more so, making tart wines unpleasantly sharp.
But they can add a pleasant lift to more supple wines. The key is to look for a balanced wine, so the food pairing is more likely be balanced as well. Look for a wine that finishes clean and does not have a lot of oak or sugar. Some of Sam Gugino's top recommendations are New Zealand Sauvignon Blanc, Portuguese vinho verde, dry Chenin Blanc from the Loire Valley, unoaked Chablis and blanc de blanc Champagne. Other Sauvignon Blancs, such as those from California, Australia and the Loire, work well too.