These wild oysters gathered minutes before have an intensely briney, almost bitter twang to them. Never have oysters needed a squeeze of lemon or spoonful of shallot vinegar less than these. However, they are thirsty work and the wine quenches that thirst and brings out the mineral character of the mollusc. And the mollusc reciprocates and accentuates the mineral, stoney, almost 'oystery' character of the wine; after all, the soil in Chablis is made up of oyster shells. But choose your Chablis carefully as some Grand Cru are aged (and even fermented) in oak and should be treated like top Côte d'Or whites to go with turbot, halibut, Dover sole etc.
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