Oysters

So, to continue what I was writing about yesterday: what to drink with oysters? Well, if you're aiming for romance then champagne is the way to go. Try a dry champagne, preferably something delicate. That's no big bubbles, no rosé. Perhaps a blanc de blancs? No, not perhaps. Definitely a blanc de blancs. (Now you know what my in-head dialogue sounds like)
If you're a bit more adventurous try a Verdejo from Spain, or a nice minerally chardonnay (yes, from Burgundy). Make it a dry wine, but not a thin one. Look for some texture in the flavours. A flowery, fruity nose is nice, but please don't run out and buy a dry Alsace Gewurztraminer. That's the wrong kind of floral and fruity.
However, if you're looking for a nice, floral and fruity wine to drink while gazing at the beautiful early-autumn sunset (bright orange and yellow is the way to go at this time of year, even off the runway), then a dry Alsace Gewurztraminer is the way to go.

Now I'm off to have lunch. Because I'm of British heritage, autumn lunch tends to be a curry. I've heard that Indian wines are the next big thing coming, but as the French said about Californian wines: we'll believe it when we're proven wrong in a blind tasting. (You know where you saw it first)