TC Recipe: Fresh Shucked Oysters with Pinot Gris Apple Gelee

February 20 2011

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2009 Domaine Pinot Gris, Clone 146
Serves 2


Pinot Gris paired with something as simple, natural and pure as an oyster is as classic as it gets. At the 2010 Pacific Coast Wine and Oyster Competition, two of our Pinot Gris were ranked in the top 20. We are proud to celebrate the oyster-Pinot Gris relationship here at King Estate and this recipe will help you do so too. The tart apple and the subtle Champagne vinegar brings the Pinot Gris and oyster to a very special place on the palate. Not an oyster lover? This pairing will change your mind.


  • 12 ea raw oysters in shell
  • 3 ea granny smith apples
  • 1 ½ tsp powdered gelatin
  • 2 T Pinot Gris
  • 2 ½ T Champagne vinegar
  • ½ tsp ascorbic acid powder, or lemon juice
  • 1 T granulated sugar
  • 2 T cold water
  • 1 tsp black peppercorns, fresh cracked


Bloom the gelatin in cold water. Remove the cores from the apples and dice them skin on. Put the apples and the ascorbic acid into a food processor and blend to a course puree. Squeeze the puree through a chinois or cheesecloth, saving all the juice. Add the Pinot Gris, Champagne and sugar to the juice and whisk together.

Create a double boiler with a sauce pot and mixing bowl. Add 2 Tb of the apple juice and the bloomed gelatin to the mixing bowl and combine with a rubber spatula. Get the mixture warm, but not hot (approximately 150°, but not more than 180°). Slowly add the cold apple juice to the gelatin solution mixing with the rubber spatula. Transfer to a container and refrigerate for 2-3 hours.

Rinse the oysters under cold water to remove the loose sand and debris from the shell. Use an oyster knife and shuck the oysters open inside a folded kitchen towel, being careful not to lose the wonderful liquor inside the oyster. Cut each oyster from the bottom shell and flip it inside the shell to expose the meaty underside. Arrange oysters on a damp towel, rock salt, or crushed ice to keep them upright. Lightly sprinkle with a little bit of the cracked black pepper and top with the apple gelee.