It was a Wednesday afternoon at my desk with two classic French whites: Pascal Jolivet Pouilly-Fumé 2011 (a famed Loire Valley sauvignon blanc) and Christian Moreau Chablis 2011 (an equally esteemed chardonnay from Burgundy). Chef Lou Rook had the great idea to send some beautiful oysters from Prince Edward Island to challenge these two wines. Pouilly-Fumé was stunning with the simple oyster, and the Chablis was dead-on amazing when the oyster was dipped in mignonette. The bivalve’s aroma combined perfectly with the fragrance of both wines. There is a reason why classic pairings become classic. It was certainly a great day at the office.
— Glenn Bardgett, member of the Missouri Wine and Grape Board and wine director at Annie Gunn’s
— illustration by Vidhya Nagarajan
This article appears in May 2013.
