Besides foie gras, Bordeaux is also well-known for oysters and I always take advantage of fresh and plump oysters whenever I am here. I used to eat a lot of oysters in Sydney as I lived close to the big fish market, but I must admit that Bordeaux oysters are the best in the world. They are so fresh, big and tasty, plus there are nice Bordeaux white and rose wines to accompany them. I used to go down to the Quay on a good Saturday for a brunch and for shopping at the farmer’s market.

I like the lively and bustling atmosphere of the market and sometimes you are offered free wine by people who are leaving without finishing their wine bottle.

French people prepare oysters for themselves and never eat oysters that are already open. I learned how to open oyster shells while I was here last time, which is a very crucial skill to have as a gourmet.

Oysters are meant to be eaten in the months ending with “R” and they look and taste different each month. Some believe that March is the best time to eat oysters as they are at their fattest. Some people eat them with red wine vinegar sauce but I prefer to eat them natural just on their own. I think fried oysters are not nice as in most cases they are not fresh and when oysters are not fresh, it’s not worth to eat.

Freshness is the best seasoning.

These oysters were still alive and squirming when opened so I got excited and took a video but I won’t post it. They tasted truly awesome, and I appreciated the freshness greatly, especially after such a long break.

It would have been just PERFECT with a glass of nice crispy New Zealand Sauvignon Blanc but Lillet and some Bordeaux whites would have been quite alright. I am trying to review white wines but it’s hard for me because I don’t drink white wines. So being invited to a dinner is a good opportunity to taste white and rose wines. Bordeaux whites are not as citrusy and crispy as NZ whites but the white wine Château de la Gravelière I drank at a dinner organised by a passionate wine connoisseur was very fruity and crispy.

I have a few photos to show how important oysters are here. The first is from Cap Ferret, the seaside of Bordeaux, where you can taste fresh oysters at different degustation places, and France’s 130,000 ton annual oyster production is harvested here.

These shots were taken from the church on the hill of Saint Croix-du-Mont on the way to Sauternes. Why are people looking into the caves?

Voila! The inside is embedded with fossilised oyster shells. The plateau of fossilised oyster shells is the secret of the mineralic character of Bordeaux wines. I find the hills of oyster shells very fascinating.

This is a view over to the Sauternes area across the river, Garonne. I didn’t get to taste wines in Sauternes because I wasn’t keen on sweet wines and I already knew the wines but driving through the vineyards was very enjoyable as the area is quite different and pretty compared to the Medoc.