This would also make for a really fun activity for you and your partner to accomplish together!Ĭhampagne is the classic pairing with oysters because they are both light body and have crisp salinity on the palate. Or, if you are daring enough, order whole oysters and buy some shucking tools. If you are staying home, contact your local fish market and see if they have any oysters on the half shell that you can order in or purchase. I love oysters because they are more of a special occasion food, and not something you eat every day! If you know of a local restaurant in town that has a special on oysters, that’s a great option. They also are thought to resemble certain parts of the female body… Oysters contain zinc, which helps produce testosterone, amino acids, and serotonin which can all enhance the body’s response to pleasure.
Let’s start with my favorite appetizer and aphrodisiac food, oysters.
What comes to mind as a romantic meal? Well there are certain foods that scientifically can make us feel a little more “in the mood” than others! And of course, having the perfect wine to pair with each aphrodisiac food dish makes it that much better. You can also consider wines from across both categories for squid and octopus dishes, although simple fried dishes and salads suggest the wines mentioned above.It’s almost Valentine’s Day which means it’s time to get cozy with your loved one! I’m sure some of us are staying home this year for V day but that means it’s the perfect opportunity to create a romantic home-cooked meal for your partner. The ideal partner for prawn cocktail rather depends on the sauce – a Tabasco kick may require something off-dry.įor cooked shellfish, many of the matches in our Wine Pairings for White Fish section are also worth considering. The Friuliano grape can provide dry citric wines with plenty of texture, and Albariño is good here too. Those ingredients need to be considered equally when matching, when richer whites may be needed. Most shellfish are relatively light flavored, but some, such as scallops, can stand up to being paired with other strong ingredients such as bacon, or chili. In the Cape, Sauvignon Blancs from the coastal appellations of Elgin, Elim and Cape Agulhas will have the desired crisp acidity and minerality. In the New World, a Clare Valley Riesling, is usefully limey and zingy. From Italy you might also try a Langhe Arneis. Alto Adige Sauvignon Blanc can be successful, along with generic and Premier Cru Chablis. Another classic Spanish partner for most seafood would be a Manzanilla or a Fino Sherry. For shellfish dishes featuring herbs, or possibly seaweed and sea grasses, a Treixadura-based white from the neighboring Ribeiro often has a slightly greener citrus character. Txakoli from the Basque country and the Albarino wines of the Rias Baixas region in Galicia are both "Atlantic wines" the stonefruit flavors of the latter work especially well with fruit-based sauces. Assyrtiko from the Greek island of Santorini is another mineral-laden wine from a maritime culture. Picpoul de Pinet, from the Languedoc coast is grown in an area of shellfish cultivation, while Muscadet, grown near the Atlantic around Nantes, is strongly associated with oysters and moules marinières, as are white Sancerre and other Loire Sauvignon Blancs. Many of the wines served with shellfish reflect local ties and tradition. With shellfish, you can think of the wine as a squeeze of lemon – tangy, crisp, minerally wines tend to be particularly successful with salty, metallic, raw shellfish.
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