Harris, Andy; Bourne, Peter
December 2004
Australian Gourmet Traveller WINE;Summer2004, Vol. 10 Issue 5, p90
The article reports that fresh shellfish deserves an original line in wine matching. Paris without its brasseries, their impressive mounds of iced shellfish displayed temptingly outside as the oyster shuckers in long blue aprons puff on their Gauloises Lights in between assembling classic fruits de mer platters of oysters, shrimp, clams, sea urchins and winkles, accompanied by nothing more than simple eschallot vinegar and some cut lemon, can't be imagined.


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