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Recipe: Dressed Oyster Po'Boys
August 2002: page 199
What you're looking for here is balance. You have a creamy, slightly spicy, dressing snuggled around crispy fried oysters. Look for a wine with good acidity to contrast the sauce and cornmeal batter and plenty of rich fruit flavors to complement the sweetness of the mayo and ketchup in the sauce. I'm a big fan of Viognier, but there are several ways to go here. But don't get too worked up, just pick a wine and enjoy your Po'Boy.
- 2000, Pepperwood Grove, Viognier, California
- 2001, Fox Creek, Verdelho, Australia
- 2001, Rosemount, Semillon/Chardonnay, Australia
- 2000, Robert Mondavi, FumŽ Blanc, California
