It’s Friday the first of June and alerted by a van sounding its horn making deliveries in the village, our neighbour knocked the front door saying “Les moules, les moules sont arrivées…”, followed by a scramble to find a container and some cash. Five minutes later a litre of moules and six oysters picked earlier the same morning were procured and yes they really are that fresh.
It’s one of many things I really like about living here as a lot of food is seasonal, you sometimes get a glut so the price goes down and then it’s over. Our weekly moules delivery starts early June and lasts until the end of September, maybe a week into October and that’s it. Fin.
So, what’s a good wine to drink with moules? Well it depends how you cook them but you won’t go wrong with a dry white like Muscadet or Sauvignon Blanc from Daheron, but if cooked in a Thai sauce then their Grolleau Gris is a fine choice. If you can find it then Chateau Jaubertie Cuvee Tradition blanc would also make a good choice.
With Oysters again it’s a crisp dry white so Sauvignon Blanc, Gros Plant, Muscadet or an unoaked Chardonnay are a few that spring to mind or Chablis or dry Champagnes or sparkling whites. The more adventurous could try contrast with Sauternes, Cerons which is Sauternes style or similar sweet wines or I’m told they go well with a single malt.
The more delicate whites such as Sancerre, its neighbour Pouilly-Fumé and Pouilly-Fuissé from Burgundy may be overwhelmed in my opinion.