Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
11 hours ago, KennethT said:A friend from the Loire once told me that Savennieres is not for drinking, but for pouring on oysters! All that malic acid....
Understandable. But even though good oysters are now available all year long, I still tend to avoid them in the summer months (or months without an "R") cause I'm old school!
If I'm somewhere I know the water is cold and good, I'll eat them any time.
11 hours ago, KennethT said:A friend from the Loire once told me that Savennieres is not for drinking, but for pouring on oysters! All that malic acid....
Understandable. But even though oysters are now available all-year long, I still tend to avoid them in the summer months (or months without an "R") cause I'm old school!
