The Perfect Pairing: Louis Latour Chablis and Oysters

As temperatures drop, certain foods reveal their deepest, most intricate flavors, and oysters are no exception. Beloved for their briny complexity, the unique taste and texture of oysters make them a quintessential delicacy. Whether consumed raw, grilled, steamed, battered, or fried, oysters offer a culinary experience that is both distinctive and versatile.

However, in regions like Europe and the United States, oysters are often considered a luxury item due to their high cost. Overfishing and pollution have significantly depleted natural oyster populations, leading to limited supply and skyrocketing prices in many areas. For example, in Italy, where the Mediterranean Sea provides less-than-ideal conditions for oyster cultivation, their prices can soar astronomically, reflecting their scarcity.

In stark contrast, Korea boasts an abundance of oysters, making this coastal treasure a widely available and affordable dish for the local population. Oysters are even served complimentary as side dishes in many restaurants throughout the country. This natural bounty establishes Korea as one of the world’s most oyster-friendly nations—a palate paradise for seafood enthusiasts.

Why Oysters Pair Perfectly with Wine

Oysters and wine create an unforgettable harmony—a pairing celebrated for centuries. The bond between them lies partly in the origins of the white wines commonly paired with oysters, particularly those from limestone-based soils. These soils, often composed of fossilized remnants of ancient marine life, give wines a distinct mineral quality that complements the saline flavor of oysters.

This geological connection can be traced back to the Jurassic period, around 180 million years ago, when parts of northern France and Italy—renowned today for their vineyards—were submerged in a vast prehistoric sea. Regions like Burgundy, where soil layers are deeply enriched with limestone, reflect this rich natural history. In fact, it’s not uncommon to find fossilized oysters when digging in these winemaking locales.

The Chablis region of Burgundy, in particular, exemplifies this relationship. Known for its signature crisp and mineral-driven wines, Chablis owes much of its character to its Kimmeridgian limestone soils. It’s no wonder an old adage holds true: “Where there are oysters, there is Chablis, and where there is Chablis, there are oysters.”

Seoul’s Emerging Oyster Bar Scene

In Korea, the pairing of oysters with wine has been relatively unfamiliar until recent years. Traditionally, oysters were enjoyed with Korean condiments such as gochujang (red chili paste) and paired with soju rather than wine. Western-style oyster bars were, until very recently, few and far between in Korea, meaning that the culture surrounding oysters and wine flourished only minimally.

Contrast this with places like Hong Kong or Tokyo, where Western-inspired oyster bars have been part of dining culture for over a decade. In Seoul, however, the concept of oyster and wine pairings began gaining traction only about five years ago, coinciding with a rise in Korea's per capita income and an increased appetite for international culinary influences.

Today, bustling neighborhoods such as Apgujeong-dong and Dogok-dong are home to upscale establishments offering meticulously curated oyster-and-wine menus. This trend has extended even to northern districts like Cheonggyecheon, where wine bars now serve delicacies such as triploid oysters—a unique variety produced through genetic modification techniques to ensure sterility and year-round availability. These triploids, often larger and plumper than their natural counterparts, have found a loyal following among Korean wine and seafood enthusiasts, marking a shift in the local gastronomic landscape.

The Quintessential Pairing: Chablis and Raw Oysters

As tradition dictates, raw oysters served with a spritz of lemon juice are a natural pairing for Chablis. However, the true enjoyment lies in savoring the interplay of the wine’s minerality with the briny complexity of the oyster’s liquor.

On a recent outing, I ordered a Chablis produced by Louis Latour, a storied Burgundy winemaker with an illustrious history stretching back to the 18th century. Tasting the wine slightly above its ideal temperature revealed prominent mineral notes reminiscent of flint, though its acidity seemed subdued. When paired with baked oysters topped with Parmigiano cheese—a creative departure from tradition—the Chablis struggled to shine. The wine’s natural elegance diminished in the presence of the rich, savory toppings, making the pairing feel disjointed. Raw oysters would have undoubtedly been the better companion.

As the Chablis cooled to its optimal serving temperature, its taut acidity returned, bringing the wine into beautiful alignment with the delicate notes of the raw or less-adorned oysters. Chilled to perfection, the Chablis also paired exceptionally well with a creamy salmon dish, its acidity cutting through the richness of the cream sauce. However, one must tread carefully when exploring wine pairings for oysters, particularly with oaked Chardonnays. The buttery, vanilla notes of oaked varietals can clash with the bright brininess of raw oysters, though these heavier flavors find their match in fried or cream-based oyster preparations.

Beyond Flavor: The Ritual of Wine and Oysters

The allure of pairing wine and oysters lies not only in their compatible flavors but also in the ritual of savoring them. The careful selection of the right wine, the delicate process of opening an oyster, and the moment when the two converge—it all forms an intimate experience for those who truly value these culinary delights.

While many of my friends transitioned to red wine during our dinner, I stayed true to my Chablis, preserving a bit of lingering oyster liquor in its shell to pair with the gradually warming wine. This interplay of the Chablis’ nuanced flavors with the sea-salty liquid inside the oyster shell proved to be the highlight of the evening—a subtle, deeply personal reward for a wine enthusiast.

While Chablis remains a gold standard for raw oysters, other options such as Sauvignon Blanc, Muscadet, sparkling wines, or even a bright Riesling also make fantastic pairings. On the flip side, those who prefer cooked oysters—grilled, battered, or baked in cream—may find joy in pairing these dishes with barrel-aged whites that enhance the richness of the food.

A Shared Passion

Even the simplest foods, like oysters, offer a gateway to the endless complexities of wine culture. For me, part of the joy comes in sharing these moments with a select group of friends who relish the details of great wine and food as much as I do. Although my family often teases me about my fastidious approach, I see it as a ritual that enriches life—akin to dusting off an old vinyl record and savoring its analog warmth.

If you can delight in this simple ritual of wine and food with just three kindred spirits, sharing the experience of pairing as an art form, then perhaps your wine journey is already a success.