The aromatic DNA of freshly shucked oysters is made up of herbaceous, fruity (apple, pear), floral, citrus and earthy scents. Such delicious complexity leaves a lot of room to experiment with wine styles beyond bubbles.
Young Hunter Valley Semillon, with its fine acidity, provides a refreshing contrast to the luscious textures of oysters. Historically, the grapes had to be harvested before the rainy season resulting in low alcohol wines with generous lemon/lime aromas (limonene molecule). The subtle grassy, herbaceous notes from the varietal methoxypyrazine molecules are surprisingly present in oysters as well. As you might imagine, the combination leans towards a zingy ceviche.
How about aged Semillon?
After 7-8 years bottle maturation the presence of furfural and benzyl alcohol molecules develop that charming toast, and orange marmalade aroma character in the wine. This “little” change will take the pairing to a savoury direction and highlight the meatiness of oysters.