In the realm of food and wine pairings, briny oysters and Nova Scotian sparkling wine are a match made in culinary heaven. Their shared Maritime roots, their vibrant acidity, and the artistry behind their production create a dining experience that’s sophisticated and satisfying.
One of the most delightful aspects of this pairing is its versatility. The wine’s crispness complements raw oysters, while the toasty notes of a vintage cuvée enhance grilled or baked varieties.
Both oysters and Nova Scotian sparkling wine thrive on terroir, the unique environmental factors that affect the taste of food and drink. Oysters harvested from Nova Scotia’s cold, nutrient-rich waters have a flavour profile that reflects the local ecosystem, while sparkling wines produced from the region’s cool climate offer a distinctive character, with notes of green apple, citrus, and minerality.
L’Acadie Vineyards Joie de Vivre
Joie de Vivre refers to the joy of life, and this Charmat method sparkling wine fits the expression. The 100 per cent certified vegan and organic L’Acadie Blanc is fermented in a Charmat tank for eight months with periodic lees stirring (stirring the sediment in the cask) for creamy bubbles and toasty notes.
“The 2022 growing season was warm, giving excellent grape maturity for sparkling wine with honey, mango, and pineapple notes,” says Bruce Ewert, winemaker and owner of L’Acadie. “Our ancient seabed rocky soil gives our wine a signature mineral and slight saline character, and the proximity to the Bay of Fundy ensures classic acidity for mouth-watering pairings with any Maritime oyster.”
Avondale Sky Winery Benediction
Benediction is made from estate-grown Geisenheim and created by first fermenting it in stainless steel and then again in bottles. “Our 2020 Benediction was aged 24 months on the lees (yeast) before it was disgorged (excess yeast removed) and softened with its final dosage (sugar),” says Sean Coutinho, vice-president and general manager of Avondale Sky Winery. “This traditional method of sparkling is modelled after a German set, which is extremely easy to drink and great for nearly every occasion.” It has a slightly off-dry profile, the perfect pairing for oysters because of its fresh acidity and characteristic key lime and green apple notes.
Lightfoot & Wolfville Vineyards 2019 Brut
“Nova Scotia’s coastal growing environment is incredibly unique. Our microclimate is strongly influenced by proximity to the Minas Basin,” says Rachel Lightfoot. “An inlet of the Bay of Fundy and the cool breezes help extend our fruit’s hang times and provide the perfect conditions for distinctive sparkling wines.” She continues, “The 100 per cent Chardonnay wine, 2019 Brut, was made using the traditional method and aged on the lees for 46 months, providing layers of depth and nuance. We love pairing this with Sober Island oysters and verjus. The mousse and acidity also work well with fried or rich foods such as fried chicken, lobster salad on brioche with green apple slaw, or creamed mushrooms on toast.”
Benjamin Bridge NV Brut
“This non-vintage brut is greater than the sum of its parts,” says Jean-Benoit Deslauriers, winemaker at Benjamin Bridge. “The grapes are carefully hand-harvested and meticulously pressed to maintain the quality. NV Brut is our in-house classic, layering richness from blending components from our inaugural 2002 vintage, so this wine offers a true taste of our history.” With vibrant notes of lime blossom and hints of smoke that echo through an expressive finish, Deslauriers declares that the wine is “hands down, the best pairing for Nova Scotia oysters and seafood.”
Recipes
Recipes by Executive Chef Greg Burns of the Prince George Hotel, Halifax.