As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans. ~ Ernest Hemingway, A Moveable Feast

Despite the age-old rule that one should eat oysters only in months that end in the letter "r," the return of porch weather seems to beckon us to gather outside, pour the wine, and delight in oysters on the half-shell. Warm breezes juxtaposed with chilled tender oysters and a crisp wine sounds like the perfect summer afternoon activity. But what to pair with your oysters? With their salty sweetness, it’s imperative that you choose a wine that will elevate the taste experience of these saltwater treasures.

Sommelier Bob Smith shares his recommendations for the best wine to pair with oysters from the May River.