Raw Oysters on the Half Shell with Cucumber and Shallot Mignonette
The 2022 Ancient Peaks Chardonnay strikes a fine balance between the leaner and richer styles of Chardonnay, all with the intent to create a versatile, food-friendly wine.
To show off this wine’s culinary appeal, we asked Chef Jacob Lovejoy of the Ancient Peaks Tasting Room & Café to create this perfect pairing of Ancient Peaks Chardonnay and raw oysters on the half-shell with cucumber and shallot mignonette.
1 dozen oysters, shucked
(Chef’s Recommendation for local residents is Morro Bay Oyster Company’s Pacific Gold Oysters.)
1 cup Rice Wine Vinegar
1 Shallot, minced
1-inch piece of ginger, peeled and grated
½ Hothouse Cucumber, peeled and minced
1 pinch Kosher salt
1 tbsp sugar
Several turns of fresh-ground black pepper
Combine all ingredients in a small bowl. Cover and chill for at least 1 hour, preferably overnight, to allow flavors to meld. Spoon a teaspoon or so over each oyster and enjoy.