This recipe is BUILT for new world sauvignon Blanc!... Specifically wines that have outrageous aromatics and vibrant tropical fruit flavours.
I find most fruit driven Sauvignon Blanc appealing to a wide variety of palates and levels of wine familiarity. Generally even though the majority of these Sauvignons are bone dry with high acid, the tropical fruit profile creates a balance and keeps them approachable. Personally, I love the tropical fruit notes but I’m an even bigger fan wines with a noticeable mineral and green pepper (even jalapeno notes).
As far as the oysters for this dish, try to find Atlantic oysters from colder regions when matching them up with crisp white wines. The clean salinity of the oyster seems to work well with lively aromatic varietals.
Fresh oysters with frozen passion fruit mignonette, habanero and cilantro
36 Atlantic oysters, shucked and on the half shell
½ cup passion fruit puree
¼ cup seasoned rice vinegar
1 lime, juiced
1-3 tsp. of seeded and finely minced habanero (depending how hot you like it)
2 tbsp. red onion finely chopped
2 tbsp. cucumber, finely diced
1 tsp. sesame oil
2 tbsp. cilantro, chopped
In a medium bowl mix together passion fruit, rice vinegar, lime and habanero.
Transfer to the freezer and allow to firm up.
Once the mignonette has frozen, scrape with a fork (in a crisscross pattern) to create a snow like consistency. Place back in the freezer until needed.
Next, mix together diced red onion, cucumber and sesame oil.
To serve, spoon roughly 1 teaspoon of frozen mignonette onto each oyster, top with cucumber and onion mixture.
Garnish with chopped cilantro.