Oyster Pairings from Vermont Pros

Nothing surpasses a plate of just-shucked briny oysters and your favorite sipper. We checked in with some pros from around the state on their fav libations to pair with oysters—there are many different options—it’s all up to you!

Ice-cold lager or any crisp white. Muscadet is always a classic! 
– Eric Warnstedt, Original Skiff

COURTESY FABLE FARM

Fable Farm Schisandra Co-Ferment. This is a really fun pairing with oysters given the unique qualities of the sparkling berry plus cider blend or Filthy Rich, our olive oil washed vodka martini, with Dolan dry vermouth and house savory brine. Serve the martini ice cold with oysters and you’re good to go. 
– The Team at The Crooked Ram

The classic wine to pair with oysters is a – The Team at The Crooked Ram Muscadet from the Loire Valley region of France. The two go well because the wine has a high acidity and a slight salinity that pair well with the saltiness of oysters, especially those from the East Coast. I also like classic dry sauvignon blanc or Sancerre from France as pairing options. As for beers, stouts and Belgian-style beers are good choices when indulging in East Coast oysters and a saison beer for West Coast. And of course, any Vermont-brewed IPA alongside your oysters on a hot summer day would certainly do the trick. 
– Marcella Guida, 1846 Inn & Tavern

With saline oysters from Massachusetts or Maine, I would go with a crisp white from Bordeaux or the Loire Valley. With mild, creamy oysters from Washington State, I would pair a buttery chardonnay, a Czech pilsner, or a malty beer. For budget-conscious bubbles, try a sparkling South African sauvignon blanc from Graham Beck. 
– Paul Van Der Wielen, Dorset Union Store

I have to go with a cold crisp pilsner or a light dry glass of bubbly rose. Let the oyster shine….
– Kait Provost, Earth & Sea Fish Market

I enjoy oysters with either a dirty martini or champagne. Or both, if there are a lot of oysters! 
– John Brawley, Sweet Sound Aquaculture

Pairing libations and such I leave to the pros. When I do find myself looking for a suggestion, I ask the chefs. Otherwise, if oysters are involved, then my go-to is an ice-cold can of Polar cranberry lime seltzer. If it’s fried oysters, I find Polar ruby red grapefruit seltzer to be the cold quench that hits that oily, slick, greasy goodness with a crisp bite that will find its way to emulsion on the palate with effervescence and notes of self-satisfaction. If I’m feeling spicy on a special occasion, I might reach for Topo Chico, or maybe something like the Orangina of yesteryear. #makeoranginagreatagain It was sooo good. Come back, Orangina, we miss you! 
– Ethan Wood, Wood Mountain Fish

While some may find it surprising, stouts make for excellent pairing options for oysters. The mineral and slightly bitter finish of stouts pairs well with the sweetness of the oyster, and the toasty flavor of many stouts also pairs well with the briny nature of oysters. Zero Gravity makes an excellent Nitro Irish Stout called Extra Stout; highly recommend giving it a try! 
– Sean Blomgren, Tipsy Trout, The Lodge at Spruce Peak

The Alchemist has a Russian Imperial Stout called Luscious that is great with oysters. The dark British malted barley has aromas of chocolate as well as dried fruit. This stout is soft and rich and won’t overpower a delicate oyster the way hoppy beers can.

Oysters roasted over a fire at the beach? Cisco Brewery’s Shark Tracker Lager. (One of my absolute favorite memories from my past life on Nantucket.) A portion of the proceeds go to OCEARCH White Shark Research and Conservation Organization.

Raw at an outdoor bar? A classic Painkiller cocktail made with fresh pineapple and lots of nutmeg. I’d ask for a lime rather than lemon with the oysters. Side of fries. Might need them after a refill or two—or, The Sunset: Putney Mountain Vermont cassis, prosecco, pomegranate juice, orange bitters, and an orange slice. 
– Matthew McClure, Woodstock Inn & Resort

My first memorable experience of oysters and wine is forever etched in my brain: Le Dome, Paris, where magnums of rosé Champagne accompany massive seafood towers covered in oysters. When I think of that city, I think of Orsay, the Sorbonne, and watching the world fly by over oysters and wine with a friend. We don’t have Le Dome here in Vermont, but we do have Wood Mountain Fish. Ethan and his team bring a variety of fresh, delicious New England oysters that we serve with Chablis, Corsican Rosé, Champagne, and my favorite—a cold bottle of Muscadet out on the patio on a busy day. It’s Pine Street, but for a moment, the briny oysters and the crisp, mineral wine take me back to Paris. 
– Jason Zuliani, Dedalus Wine Shop, Market & Wine Bar