Wine with oysters
Fish
Raw oysters want the driest, sharpest, most mineral whites. Muscadet, Chablis and Picpoul are the classic answers.
20 rated grapes match oysters.
Grapes
Most known first- Sauvignon blancgrassy, citrus, zestyLight body
Very high acidity - Aligotélean, brisk, lemon and chalkLight body
High acidity - Melon de Bourgognebone dry, saline, lean (the Muscadet grape)Very light body
Very high acidity - Parelladadelicate, floral, light, a Cava baseLight body
High acidity - Elblinglean, tart, light, often sparklingLight body
Very high acidity - Folle blanchesharp, thin, lemony, a brandy baseLight body
Very high acidity - Loureiralaurel, citrus, light, aromaticLight body
High acidity - Gouais blancthin, tart, historic, a parentLight body
Very high acidity - Piquepoulsharp, lemon, saline, lightLight body
Very high acidity - Arbanerare Champagne white, sharp, floralLight body
Very high acidity - Baco Blancneutral, sharp, the Armagnac hybridVery light body
Very high acidity - Hondarrabi Zurispritzy, green apple, TxakoliVery light body
Very high acidity - Robolalemon, flinty, CephaloniaLight body
Very high acidity - Caíño blancocitrus, sharp, Rias BaixasLight body
Very high acidity - Durellasearing acid, green apple, fizzLight body
Very high acidity - Petit Meslierrazor acid, rare Champagne whiteLight body
Very high acidity - Asprinio biancolight, lively and sharply freshLight body
Very high acidity - Claverielight, restrained and briskly freshLight body
High acidity - Sacylight, lean and sparkling freshVery light body
Very high acidity - Saint-Pierre Dorélight, brisk and sharply freshLight body
Very high acidity
Sources
The pairings and the style profiles are our own assessment. Grape facts on the linked pages come from Wikipedia (CC BY-SA 4.0) and Wikidata (CC0).