"of course, there's wine and people pairing, just as there is shoes and people pairing, and cars and people pairing." I am making a scientific reference. The amount of taste buds someone has, directly relates to preference. If you would like to explain scientificly why someone likes certain cars & shoesI am interested in hearing about it.As for the pairing comment, it's all about the individual flavor components in the wine and oysters. Each wine is composed of Sweet, sour, bitter. Each food is composed of Sweet, sour, bitter and Umami. If each component has a quantified value, you begin to see pattterns in what works and what doesn't. It turns out that sweeter whites are much more food friendly than big reds. Conversely, sweetness in food increases the awareness of sourness, bitterness and astringency in wine. Oysters are high in umami flavors. Umami flavors in food will increase the perception of bitterness in wine, and seem to create a "metallic" taste. Saltiness or sourness in the food will neutralize the bitter umami reaction. I would try to balance your oysters with salt,lemon or both. http://www.vineswinger.com/wine/wine_pair.html
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