Thanksgiving Wine

[Jerry D Mead]

Re oysters...you chew, of course...by swallowing whole you miss the flavor. The wine of choice is crisp Sancerre (or other bone dry Sauvignon Blanc) and the very best sauce (I think) is a rice vinegar mignonette (sp?) with shallots.

A dozen 000 (triple-ought) Belons, please. (It is always the first thing I eat when I visit Paris, at a little coquillage on Rue Georges V.) Then I have a kind of pyramid of fresh shellfish, including mussels, conch, perriwinkles, lobster, clams and whatever else is in the kitchen.

Then I take a nap and go out to dinner!

JDM