Tresors de Loire Muscadet Sevre et Maine 2017 and French Fine de Claire Oysters by David Hervé N3 - Box of 24

NOTES FROM THE CURATOR

Tresors de Loire Muscadet Sevre et Maine 2017 The Tresors de Loire Muscadet Sevre et Maine 2017 is a dry white wine made with Melon de Bourgogne grapes from the Muscadet Sevre et Maine region of France. A pale straw color, it’s very aromatic, easy to drink, and light-bodied.

On the nose, it gives lemon, lime, freshly cut grass, minerality, and some notes of chalk, peach, and green apple. It’s lively and refreshing on the palate, with flavors of ripe peach, lime, and carambola coming through. It’s a wine with very good acidity, as well.

Air-Flown Live French Fine de Claire Oysters by David Hervé (on pre-order) The absolute mistress of the palate, Fine de Claire oysters are the crowning glory of the Marennes-Oléron Basin of France. Less fleshy than most oysters and possessing a translucent mantle, they are finished for at least one month in knee-deep claire (rectangular salt ponds). They are allowed to fatten and take on sweeter, fruitier flavors from the ponds. On David Hervé’s 3 hectares of marine space, these oysters are given all the space they need to become the smoothest, most balanced that they can be.

The № designate the size ( caliber ) of the oyster.

• №3 is the medium one, and the favorite caliber of the French people. Each oyster is approximately 66-85 grams.

№3 box of 24 offered for this pairing.

White wine - Store your unopened bottle in a cool, dry, and dark place safe from constant vibration. Keep your bottle horizontal in a wine rack or cellar to retain the moistness of the cork. The ideal temperature for storage is between 7 to 15°C. Once opened, a bottle will be good for 3 to 5 days standing upright in the refrigerator.

Oysters - Store your box of fresh, unshucked oysters in your fridge, keeping the temperature between 0 to 5°C. Keep them covered with a damp cloth, flat side up, to increase shelf-life. To enjoy them at their freshest, please consume them within 48 hours. When you’re ready to shuck your oysters, take a sharp knife (a vegetable knife or, ideally, an oyster shucking knife) and hold the oyster, round-side down and pointed side facing you, between a tea towel. Wiggle the knife into the pointy end and twist it until the shell comes open.