Two of France’s most fabled gourmet delicacies, Marennes Oléron Oysters and Chablis wines, were a match made in heaven for a refined gastronomic tasting experience presented by Huîtres Marennes Oléron and Bourgogne Wine Board at Seafood Room in Hong Kong today.
Located in the North of Bourgogne, the roots of Chablis in limestone soil is enriched by oysters fossils from the sea 150 million years ago – contirbuting a lively, mineral-driven, bone-dry qualities to drinkers. With the specific climate, as well as the grape variety with a precious balance in taste between fresh and fruitful, Chablis wines are known for their elegance and finesse. Recognised as white wines of exceptional quality, Chablis covers 4 appellations: Petit Chablis, Chablis, Chablis Premier Cru and Chablis Grand Cru.
The mineral overtones and wonderful freshness of the escarpment’s wines miraculously marry with the unique texture and succulent taste of world-famous Marennes Oléron Oysters, nurtured for generations in ancient salt marshes on the Atlantic coast of Charente-Maritime. Situated in the South-west of France, the Marennes Oléron Bassin spans 3,000 hectares across the French Atlantic coast and is one of the only two exceptional areas in France to reproduce oysters naturally.
All Marennes Oléron oysters are finished, cultured and prepared in “claires”, i.e. old salt ponds between the land and the sea, out of 27 communities of the area. The traditional know-how of finishing oysters in claires gives Marennes Oléron Oysters a unique, less oceanic flavour than those raised in the open sea. They have a better capacity for retaining water at low tide, therefore conserve better after harvesting. Their shells have no exterior parasites, and they have a smooth mother-of-pearl interior. Those grown entirely in claires (called “Pousse en claire”) even have a significant growth of flesh with a remarkable flavour and texture as salt content is reduced by the claire itself.
Headlining the perfect and natural oyster-wine pairing were eight Chablis wines, from humble Petit Chablis to venerable Chablis Premier and Chablis Grand Crus, were presented with two grades of Marennes Oléron Oysters, both raw and with novel recipes, by Official Bourgogne Wines Instructor, Mr. Louis LEE, Quality Manager from Marennes Oléron, Mr. Nicolas BROSSARD and 10 oyster farmers from France.
The Pairing
Paired with fresh, raw and juicy Marennes Oléron Fine de Claire was fresh, vivid and delightful Petit Chablis, 2013, La MANUFACTURE, a brilliant pale gold wine, the colour of rye-straw with greenish hints, with aromas of white flowers mixed with citrus notes over a mineral base – delightfully fulfilling the saltiness of fresh raw oyster. Petit Chablis matches all kinds of raw shellfish and seafood, also partnering seafood pasta or salads, and creamy cheeses such as Brie and Camembert.
Light and lively Petit Chablis, 2014, William FÈVRE is matched with fresh, raw and juicy Fine de Claire. With a bouquet marked by great freshness, along with fruity, floral and mineral notes, the wine elegantly complemented the juicy oysters in a jalapeno, cucumber and coriander dressing.
Classy, elegant Petit Chablis, 2014, Domaine Guy et Olivier ALEXANDRE was matched with sweet, meaty Spéciale de Claire in a simple vinegar dressing. The lively, pleasant and fragrant wine, revealing lemon and lemongrass in delicate minerality, has a steely acidity that works well with the traditional shallot vinegar dressing bringing out the sweetness of this special oyster. With a beautiful, pale yellow gold colour with hints of green, it is dazzling, luminous, and crystalline wine; young, fresh and spirited on the nose, with a flourish of fine floral and fruity scents.
With a lovely finesse, Chablis, 2014, Domaine BEAUFUMÉ perfectly balanced sweet and meaty Spéciale de Claire, served naturally with simple apple dressing. The award-winning winemaker presented a vintage with a delicate finesse; pale gold color with a very mineral nose typical of the Chablis terroir, evolving into lemony citrus. It is also recommended with savoury tarts, goat cheese salad and grilled fish.
Chablis, Sainte Claire, 2014, Jean-Marc BROCARD was also matched with Spéciale de Claire except this time poached decadently with Chablis wine, caviar and baby spinach. With notes of lemon and yellow fruits, the palate is wrapped, balanced and tangy, with a crispness and layers of flavours to cut through the oyster and dance with the caviar.
The finale of premium vintages began with Chablis Premier Cru, Vaillons, 2013, J. MOREAU & Fils, a fine vintage with an intense and slightly smoky nose and aromas of almonds and pink grapefruit aromas, paired with Spéciale de Claire cooked tempura style with wasabi dipping sauce. The fresh and unctuous palate with notes of dried fruit and lime ideally complemented the spiciness of wasabi and the crispy tempura.
Chablis Grand Cru, Vaudésir, 2013, LAMBLIN et Fils paired with Spéciale de Claire baked with olive oil and soft herbs. With an expressive nose and nice complexity through elegant fruit tones balancing the minerality, the exceptional wine followed with wonderful notes of exotic fruit, toast, nuts and spices, with the oyster cooked in a simple way to enhance the elegance of both.
Chablis Grand Cru, Les Clos, 2008, Domaine Louis MOREAU finally paired with Spéciale de Claire, baked with grilled cheese and summer truffle. The powerful wine’s very mineral bouquet, displaying an elegant finesse and impressive length with hints of mushroom or undergrowth, was a distinguished match for the savory baked oyster and truffle.
Marennes Oléron oysters are also showcased at the Hong Kong Seafood Expo from 6 – 8 September at the Hong Kong Convention & Exhibition Centre (Hall 5BC, booth 5-70).
For more information on Chablis wines, please visit www.chablis-wines.com.
For more information on Marennes Oléron Oysters, please visit www.huitresmarennesoleron.com.