Alluvium Blanc | Oysters with Champagne-Ginger Mignonette
Recommended Pairing: Knights Valley Alluvium Blanc
Alluvium Blanc | Oysters with Champagne-Ginger Mignonette
We can't help but think of our favorite "pair": Beringer Knights Valley Alluvium and Alluvium Blanc. The Alluvium name pays homage to the unique alluvial soils located at the vineyard, just 17 miles north of Beringer's historic winery. Each year, our winemaking team selects and blends the best varietals available from these vines, producing wonderfully round, lush wines that pair exceptionally well with food. A subtle twist on traditional mignonette sauce, these oysters can be enjoyed as either a light meal or first course.
Ingredients
- 1 dozen oysters, we like Malpeque and Hog Island
- 2 tablespoons Beringer Sparkling White Zinfandel or other sparkling wine
- 2 tablespoons champagne vinegar
- 2 teaspoons chopped shallots
- 1" knob of ginger
- ¼ teaspoon cracked black peppercorns
- Salt to taste
Directions
Peel, then grate ginger as finely as possible. Squeeze ginger between fingers through a strainer to yield 1/2 – 1 teaspoon juice. Discard pulp.
Combine juice, wine, vinegar, and shallots in a small bowl and adjust to taste. Season with salt and pepper. Chill before serving. Mignonette is best used right away, but will keep in the refrigerator for 2-3 days if needed.
Makes about ¼ cup; enough for 1 dozen oysters
Beringer Vineyards
Executive Chef David Frakes
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