As the weather turns cool in the Florida panhandle Apalachicola oysters are at their best. Through December and into January the oysters have been plump and firm and wonderful. They taste distinctly of the sea: cold and briny.
The classic oyster pairing is Sancerre. It is an expression of Sauvignon Blanc marked by its stark minerality rather than the ripe fruit found in many new world Sauvignon Blancs.
The 2009 Pascal Jolivet Sancerre ($23.99) had the clean mineral character expected in a Sancerre, balanced by crisp fruit. It pairs well with raw oysters. A hint of anise made it particularly nice with a round of baked oysters as well.
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