Some wines were meant to star. Others were born simply to make a meal taste great. In the case of this affordable Chateau L'Hyverniere, that meal would be a raw-bar platter of ice-cold oysters, which are a classic pairing with Muscadet from the Loire.
On its own, this wine made from Melon de Bourgogne is pale and dry. Set next to seafood, however, the light acidity of green apples, a breath of lilies, and an oh-so-subtle mineral sparkle add noticeable brightness to every bite. This wine also worked well taming the exotic spice and coconut-milk richness of Thai food.