Ever heard of oyster and wine? Yes probably, and oysters and red wines? Yes probably too, but certainly not in good terms.

There is this wine that goes with oyster, fruity, no tannins, and this lightness and minerality that you find in Burgundy. That’s the Beaujolais.

The Beaujolais Nouveau fruit goes well with oysters, may they be warm or cold. During the end of the year feast meal, perfect idea to finish up your last bottles of Beaujolais Nouveau!

You can also treat yourself with a Morgon or an older Beaujolais, just make sure it’s unoaked and had a traditionnal vinification. A beaujolais with tannins like the one added up by the wood won’t do.

RECIPE : Grilled oyster with croquant vegetables (Chef Jesus, Bordeaux, France)

Ingredients for five :

• 30 oysters (medium size)

Tartare de légumes:

• 100 g of topinambours
• 100 g of turnip (the yellow one)
• 100 g of butternut
• 15g of butter
• 1 tablespoon of olive oil

Open the oyster and empty them from their water. put them in a oven big plate.

Peal the vegetables and wash them. Cut them in tiny cubes (we call it “brunoise”)

In a pan, add oil and butter. Put the cubes there. when they are gold color, add up two spoons of water, stir up and cover for 10 minutes (you can prepare this step in advance.

Warm up the oven at 200°C.

Garnish the oyster with a spoon of the vegetable mix and put in the oven for 6 minutes.

Eat warm with a young beaujolais !