When it comes to oyster pairings, wine is of the contrary. However, with the emerging sophistication of the Filipino palate, the seemingly unlikely pair calls for a careful appreciation process – a delicate practice best introduced by the masters of their craft: Oysters by Via Mare, and Rosé wine by the renowned AIX.
The Wine
A classic Provençal blend produced by Maison Saint Aix near the historical French city of Aix en Provence, the Rosé is a product of a balanced combination of hundreds of days of sunshine and cool evenings. Optimum freshness and ripeness are kept, cultivating a perfect blend of acidity and sweetness. It’s a mildly sparkling, pale pink concoction that’s spiked with the flavours of berries.
The Oysters
Via Mare’s bestselling oysters—fresh off Roxas, Aklan, the country’s seafood capital—were served in different, delicious, and alluring fashions. There was the Oysters Boursin, a three-cheese blend with garlic and herbs; the Oysters Wasabi with parmesan and wasabi tartar; the Oysters Napolitaine, with tomatoes, anchovies, black olives, capers, and cheese gratinee; the Oysters Parmesan of garlic, butter, and parmesan mix; the Oysters Rockefeller, made with spinach, bacon, and three-cheese mixture; the Oysters Beignet, a deep fried, crusty breaded oyster delight; and the half-shell raw oysters, with its peculiar texture and prominent minerality and salinity in taste.
The Pairing
All these specialties brought their own unique taste when mixed with the Rosé. The creaminess, the sharpness with hints of zest and spices—a harmonious contrast that levelled with the explosion of the wine’s fruity flavours. Indeed, the AIX Rosé found a perfect companion in Via Mare’s oysters.
The AIX Rosé Summer Tour 2016, held at the Via Mare Oyster Bar, is just one of the wine pairing events sponsored by The Straits Wine Company, one of the premiere distributors and importers of fine wine, including the AIX Rosé, in Southeast Asia.
