crassostrea gigas

There are few things better than a good oyster to start a meal with a gigantic freshness sensation, assuming they are in good shape. Apparently these ones, commonly known around here as curly oysters, taste better now than five months ago.

I was curious to try them with a white wine from the Rosal area, and this M-100 was the chosen one. Three varietals became the usual suspects in the Southern part of this Iberian corner, not too far from Portugal: Albariño, Loureiro plus Caíño blanco.