Virtuoso Life - November/December 2017 - 126
99 Pairings but
Champagne Ain't One
Champagne isn't the only drink to pair
with oysters. Talia Baiocchi, founder
and editor in chief of online drink zine
Punch, shares some of her favorite
Fino Sherry: Dry and saline, fino sherries from the Atlantic coast of Spain
"cut right through the richness of oysters," Baiocchi says, "stripping away
the noise and bringing the oysters' flavors into relief."
Martini: "Gin botanicals play nicely
with brinier oysters," Baiocchi says.
She orders hers 50/50 - equal parts
gin and dry vermouth - "so I don't
have to be on the floor."
Muscadet: "There's a reason people
eat oysters where muscadet comes
from," she says of the western Loire
Valley wine. "I love one with just a few
years of age on it, so you're getting a
little more savory quality."
Stout: Baiocchi also loves starting
a dozen oysters with a small glass
of stout. "It might seem like a weird
textural thing - the nitro quality of
a stout with something salty and intense like an oyster," she says. "But
somehow it works."
Suze: Topped with soda or not-toosweet tonic, this bittersweet gentianbased French aperitif aids digestion. "It
will make you salivate without overpowering the oysters' flavor," Baiocchi says.
V I RT U O S O L I F E
Naked Cowboy (medium)
Long Island Sound
"Briny up front, with lots
Hog Island Bay, Virginia
"Sweet, with a good amount
(PHOTOGRAPHY) CHRIS PLAVIDAL, (STYLING) HEIDI ADAMS
Dutch Island (large)
Narragansett Bay, Rhode Island
"I call these 'potato chip oysters' -
easy to eat and creamy, with a
clean, short finish."
Skip the bubbles next
round in favor of these