Wines which go well with Oysters

Oysters are often compared with wines when described using terms such as 'mineral finish' etc. Classic choices include crisp white Sauvignons and in particular Sancerre, Muscadet and dry Champagnes ( if you have the budget).
Now the oyster season has started in the UK we will be comparing a range of wines ( all under a tenner) to complement native and rock oysters.

We would be pleased to hear your views too so let us know your favourites and we will share them here.

Seafood Kebabs

Simple to prepare yet good to look at and great to eat are these seafood kebabs.
Marinade whole tiger prawns, monkfish pieces and squid strips in olive oil, crushed garlic, black pepper and lemon juice for about one hour. Arrange the seafood on skewers with pieces of red pepper and red onion. Finish off with a lemon wedge. Grill or barbecue for about 10 mins each side and serve with potatoes and salad. Easy.

Fine wines and tapas in Lagos, Portugal

Portugal produces some high quality wines particularly from regions such as Douro, Dao and Alentejo but they are not always easy to find in restaurants. Visit Hortela-Pimenta in central Lagos and you will be spoilt for choice. Not only do they stock some of the finest wines (at prices to suit all pockets), the staff Rebecca and Sarah offer helpful advice when choosing. This modern wine bar, which would be equally accepted in Lisbon or London, is run by owners Sandra Korreia and Nuno Soares Franco. Sandra runs the front of house and has a good knowledge of wine, food and presentation and welcomes customers with her warm personality. Nuno is an accomplished chef who trained at a top hotel. His food creations are attractively presented and offer exciting combinations of flavours. Seafood options include Octopus Stew in Red Wine, Sautéed Garlic Prawns and Scallops with Garden Greens and Olive/Orange Dressing (pictured). So, for sophistication, great food and high quality wines visit Hortela-Pimenta.

Fine Dining in Porto de Mos

Senses restaurant is situated at the Cascades Hotel near to Porto de Mos. Chef Luis Batalha produces stunning combinations of flavours and colours.

Our starters included, lime and papaya soup with scallop ceviche, hot and cold tiger prawn with sesame and asparagus salad. For main we tried the turbot in crispy herb blanket with spinach risotto and a canneloni of chickpea pure in roasted red pepper. All were beautifully presented in this stylish restaurant with good service.
Our waiter kindly provided us with a range of wines to try before we decided on a bottle of 2010 Casa de Santar Reserva from the Dao region. This white wine was dry with a mineral finish and worked well with the fish.

O Camilo, Lagos, Portugal

This contemporary restaurant was opened just over a year ago on the site of the original rustic version which operated as a family business for over 30 years. Now run by the son, Francisco, the new version, designed by a prominent local architect is modern and stylish with beautiful views across the bay towards Portimao.
The food is equally impressive with a wide variety of fresh fish on display including John Dory, Seabass, Bream, Red Mullet, Snapper and Alvor Oysters
We enjoyed Linguado (Sole) which was simply grilled with fresh vegetables and tasty potatoes in butter, garlic and oregano. Francisco recommended a Douro white wine which was well rounded and matched the fish perfectly. We enjoyed our meal at O Camilo and judging by the numbers in the restaurant so did a lot of other people.

Quality shellfish at O Cantinho Algarvio

Lobster and crab from the live tank at this quality restaurant in Lagos, Portugal. The lobster is simply grilled with a little butter. The crab is dressed with chopped pickles, mayo and a little bit of beer ! Delicious.

Great seafood at The Orange in Pimlico

Just eaten a lovely meal at The Orange in London. Delicious Carlingford rock oysters to start which were creamy with a good mineral finish complemented with a glass of Provençal rose wine. It's lemon wedges only for me with oysters as I feel that the shallot vinegar option swamps the flavour.
Main was Hake fillet on cauliflower purée with broad beans, spaghetti and pancetta. Hake was cooked to perfection (not overcooked and slightly translucent). Great cuisine from head chef Nigel and good service from Jono thanks.


Hake fish comes from the same order (Gadiformes) as cod and haddock. The only Hake species that is considered not to be over-fished is Cape hake, which is found in Zone 47-Namibia, according to the Worldwide Fund.