“From Sancerre to Sonoma County, Sauvignon Blanc has always been the insider’s oyster wine.
That zesty combination of cascading acidity and bright citrus notes is all the sauce an oyster needs.”
- Rowan Jacobsen
Oysters and wine are one of the world's great pairs. For centuries, we've known that the recipe for a perfect evening begins with an ice-cold plate of salty, savory oysters and a bottle of bracingly crisp white wine.
But oysters, like wine, have tremendous range. Are you ordering cucumbery Pacific oysters from Washington State, melon-scented Kumamotos from California, or briny oysters from the East Coast? Each deserves the perfect partner.
No winery is more passionate about oysters than Matanzas Creek. You know that’s true if you’ve been to our Season of Wine and Lavender festival, where the country’s best bivalves are paired with our unique collection of estate-grown Sauvignon Blancs—which we can confidently say is one of the world’s great collections of oyster wines.
For that, we can thank winemaker Marcia Torres Forno. Marcia is crazy for oysters, and it shows in her style of winemaking, which emphasizes the vivacity of the fruit. She has spent years carefully tasting America’s best oysters, finding the perfect match for each of her wines, and her pairing seminars have become legendary. Here are some of Marcia’s favorite matches:
