What to Drink with West Cork Oysters
We’re a few steps from some of the best oysters in the country, so the question comes up a lot: what do you drink with them? The short answer is something cold, dry and mineral. The longer answer is more fun.
The classics
Muscadet is the textbook pour for a reason — lean, salty and bone-dry, it gets out of the way and lets the oyster do the talking. A steely Chablis or a good Sancerre does the same job with a little more presence.
Go off-piste
Basque txakoli, poured from a height for its little spritz, is made for shellfish — a Getaria bottle and a plate of natives is one of the great cheap thrills of the wine world. Or reach for a bracing Assyrtiko from Greece, all lemon, salt and volcanic stone.
And of course, fizz
Champagne and oysters is a cliché because it’s true. A chalky Blanc de Blancs — or, if you’re feeling relaxed, a dry Cava or a Loire pét-nat — brings acidity, texture and a bit of occasion. You’ll find all of these on the shop, or come and try a glass at the bar.