The Oyster Talks team tasted about 100 wines and sorted the worthy ones into nine menu categories with names like “fresh and crisp”, “creamy and buttery” and “complex and rich.
The diversity of the wines made distinguishing them easier, from the crisp vegetal Marlborough Sauvignon Blanc (Cirro) to the buttery Sonoma Chardonnay (Ramey) to, at least for me, the strange Koshu (Suntory) that earned “pizza herbs” as a tasting note.
Because while I appreciate certain aspects of food and wine pairing, and equate it to, say, making dipping sauces at hotpot joints, I’ve also often said it smacks of bullshit.
Prime storage space in my memory cellar is reserved for the experience, just a ten-minute walk from my home in central Beijing, of going on a half billion-year journey thanks to a Sun Seeker and a Pinot Grigio.
