2007 Caves des Vignerons de Buxy Montagny-Les Chaniots, AC Montagny Premier Cru
I think I get it now - I get why pairing wines with oysters is so hard. Shouldn't be right? Any variation of sauvignon will do? How wrong. How very wrong. I'm finding you need a white wine with good acidity, lots of minerality, but also texture, body, extract...even a bit of oak. Anything else, and it just does not complement the briny/marine flavours of a good oyster.
So there I was, roaming the Vintages section of the Avenue/Lawrence LCBO, searching for an oyster wine. Preferably something released within the past 3 months. Settled on a modest Burgundy, from a sub-appellation I'm not too familiar with. But it's a Premier Cru!
Double-decanted, for 3 hours. Smelled wonderful in the decanter. Pale gold, nice bright flecks of colour. Bouquet is wonderful, all minerals and citrus. Lean though, with a high acidity ending on a bitter finish. Elegant, simple Burgundy.
How well did it match with the oysters? Unfortunately, not well. Just too lean, a bit too herbacious, and just not quite enough fruit/texture/weight/extract. Not a total waste though. Went beautifully with the fish I prepared later on that night...in a few posts.DF