Sparkling/Grüner/Rosé – Oysters

Recipe Date: April 30, 2020
Difficulty: Easy
Measurements: Imperial (US)

We love the ritual of oysters, whether shucking to enjoy fresh with a simple squeeze of lemon, a traditional mignonette, or a funky alternative to mix it up.   Nate particularly likes grilled oysters topped with garlic-compound butter.

Our Sparkling, Grüner and Rosé are all good friends to oysters.


  • Traditional Mignonette
  • ¼ cup red wine vinegar (some people prefer white vinegar or a mix of the two)
  • 1 tablespoon minced shallot
  • ¼ teaspoon freshly ground black pepper (some people prefer white pepper)
  • You can add herbs, zest, nuts, (we've done preserved lemon) if you want to put your own mark on it
  • Combine ingredients in a bowl
  • Garlic-Parsley Butter
  • 1 stick unsalted butter (4 ounces; 115g), softened
  • 1/4 cup (about 10g) packed fresh parsley leaves
  • 1 tablespoon (15ml) juice plus 2 teaspoons (10ml) zest from 1 lemon
  • 2 medium cloves garlic, minced
  • Dash kosher salt and freshly ground black pepper
  • Combine ingredients in food processor and pulse until parsley is chopped and incorporated


When grilling, set oysters on a charcoal/gas grill (or a frying pan over the stove) and wait for the oyster to open.  Once it does, move to a serving plate, remove the top shell and top with your choice of accompaniment.