Ompa! We’re breaking ground with our new “Insider’s Guide” column featuring industry insider’s, granting you premier access to exclusive information money can’t buy.
Download Bumble BFF and search the hell out of a sommelier best friend before National Oyster Day on August 5. For now, we’ll share ours. Lead sommelier Ronald Buyukliev at Estiatorio Milos in Las Vegas, shares his five tips for pairing wine with oysters.
“If possible, always go with a white wine. These wines will pair nicely with any oyster—from Kushi and Kumamoto to Naked Cowgirls—while red wines would have to be very light and full of bright acidity to pair well with more robust, saline varieties.
If you can’t decide on a specific pairing, stick to the classics. Lean, mineral-driven, dry white wines from France are always a match made in heaven with oysters. Examples include Muscadet, Sancerre, and Chablis.
Never drink tannic red wines with oysters—in other words, anything heavier than Pinot Noir.
If you’re into spicy food, oysters with spicy toppings will pair perfectly with an off-dry Riesling. Those are some of my favorite pairings!
Be sure to visit us at Milos as we offer some of the freshest seafood worldwide, with an impressive wine menu to match. While we do not offer a set list of wine-oyster pairings, any of our staff would be happy to recommend a glass or bottle to complement your oysters. We have locations in Vegas, NYC, Miami, London, Athens and more.”
— As told to CARRA
