Boil wine, vinegar and a little bit of oyster water together with the chopped shallots, to half the mass. Stir in butter piece by piece, then strain everything together. Pour in the oysters – but they should only be lukewarm and should remain a little bit raw inside.
Sweet wine is also good at the end of a meal, starting with the cheese. The other day (at La Ringlotte, Bundesstrasse, in Hamburg), with the Epoisses (a flowing, delicious cheese) and also following the sweet Krem brA “lA#e, there was a “Erme de Centeilles”, unknown to me. This is a white wine from the Minervois, which was cooled down several times during fermentation in order to stop the conversion process from sugar to alcohol repeatedly (source of supply: Le Bratensud Weinimport, 0221 80 18 796). Great idea. Just as well to cheese, however, also the â##Pinoportâ#o of the Rheingau winemaker Breuer, whom I adore. The sweet Pinot Noir, which tasted so varietal and fruity and yet like praline and acacia honey, wasâ##s at â##Allegriaâ#o (www. Allegria-restaurant. De).
Start sweet, finish sA¼Ay! A nice staple forâ##s dinner, I mean.
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