TN: Burgs, Rioja, Rhone, Bdx, Loire, and Valpo at La Panetierre

DaleW wrote in news:03a40169-c3d0-46e0-8eb5-1c8be8c12d77 @w17g2000yqj.googlegroups.com:

Should I be happy to have one bottle of this wine in the cellar? Your rating seems to be much better than the text on your note. Shall I drink fast?

s.

Just an off the wall question - were those oysters warmed, but still translucent, or were they cooked through but not hot?

I wondered the same thing because from a texture standpoint a warm, but raw oyster would remind me of......well.......snot.

Well put, I say...

No problem here in France, oysters are ONLY eaten raw, but not warm. No risk of confusing with snot.

That's the only way I would eat them, too. The flavour totally changes (and not for the better) when cooked IMHO...

I've had them cooked in France. Poached, grilled, smoked and broiled...never fried though. My preference is cold and raw.