Oysters with Gloria Ferrer Blanc de Blancs Mignonette

Pair with Gloria Ferrer Blanc de Blancs or Gloria Ferrer Anniversary Cuvée
by Chef Carlo Cavallo, Sonoma Meritâge Martini Oyster Bar & Grill

Ingredients

For mignonette:
4 teaspoons Champagne vinegar
3 teaspoons finely chopped shallot
Pinch of coarsely ground black pepper
2 teaspoons of Gloria Ferrer Blanc de Blancs
1 teaspoon finely chopped fresh chives

For oysters:
1-1/2 cups kosher or other coarse salt
1 dozen small oysters, such as Kumamoto or Hog Island, shells scrubbed well and oysters left on the half shell, their liquor reserved and oysters picked over for shell fragments
1 small cluster Champagne table grapes or 2 finely diced seedless red grapes

Directions

Make mignonette:
Stir together vinegar, Blanc de Blancs, shallot, pepper, and let stand 30 minutes.

Prepare oysters:
Stir chives into mignonette. Divide salt between 2 plates and arrange 6 oysters on each. Spoon 1/4 teaspoon mignonette over each oyster and sprinkle oysters with grapes.