Raveneau & Oysters: A Symphony of Sea and Stone
Dinner last night was as close to perfect as it gets. Perfect in its simplicity, when the wines are allowed to shine, and the oysters have never tasted this good! The older I get, the more I keep saying (and believing) - " Less is more. Less is more! "... I mean, who can say no to an extravaganza and variety?, BUT time and again, what touches on a deeper level are fewer things done perfectly, with focus given where it's due. The feeling I get from extreme, focused mindfulness and appreciation of a great moment stays etched in my mind far, far longer than the fleeting excitement of a Paulee-style extravaganza, as fun as those are! Fresh Hog Island oysters — Atlantic, Sweetwater (Pacific), and Kumamoto — cold, briny, crystalline, and clean, it felt like drinking from a glacier. I slowly ate a whole plate and drank the liquor straight from the shell, pacing back and forth between the oysters and the wines. The pairing: Domaine Francois Raveneau Chablis 1er Cru Monts Mains...