Oyster Po' Boy
Best wine varietals
Albariño
Albariño's bright acidity complements the briny oysters and fried breading.
Brut Champagne
Brut Champagne's bubbles and acidity cut through the richness of the sandwich.
Vinho Verde
Vinho Verde offers light effervescence and crispness to balance the fried elements.
Chablis
Chablis provides minerality and crispness that pairs well with oysters.
Best cocktails with this
Cocktail Glass • Medium • 5 min
acid, salt — bright lime acidity and salt cut fried oyster fat; complements brine
Champagne flute • Medium • 5 min
bubbles/acid — bright lemon and Champagne cut the oyster's richness; effervescence refreshes fried textures
Champagne flute • Easy • 5 min
bubbles/acid/sweet — sparkling wine with honey and lemon gives citrus lift and cleansing fizz
Cocktail Glass • Easy • 5 min
acid — focused lime-forward citrus cleanses richness; simple, crisp pairing
Cocktail Glass • Medium • 10 min
acid/salt — tequila and lime provide sharp acidity and salinity that complement briny oysters
Collins glass • Medium • 5 min
acid/herbal/bubbles — gin, lemon and soda give herbal brightness and carbonation to balance fattiness
Wine Glass • Easy • 5 min
bubbles/bitter/sweet — Aperol's bitter-orange notes plus Prosecco brighten and contrast the sandwich
Martini glass • Easy • 5 min
bitter, brine — olive brine echoes oyster salinity and offsets fried richness
Copper Mug • Easy • 5 min
acid/heat/bubbles — ginger beer spice and lime refresh and cut through fried, creamy remoulade
Copper Mug • Easy • 5 min
acid/heat — classic mule (vodka, lime, ginger) is clean, zesty and palate-cleansing with fried oysters
Highball glass • Easy • 5 min
bitter, acid, bubbles — tonic bitterness and citrus lift fried, refreshing palate reset
Punch bowl or large glass • Medium • 10 min
acid, bubbles, herbal — sparkling citrus with mint adds lift and cuts fattiness