By Dathan Kazsuk | Photos by Jessica Bratton |
There’s something about the holidays that calls for bubbles. It’s the season of gathering, toasting, and indulging in flavors that feel a little more elevated than your average Tuesday night. And when it comes to celebration, few pairings feel as timeless—or as downright satisfying—as oysters and sparkling wine.
This year, I decided to explore that pairing through a local lens, tasting some of North Carolina’s best sparkling wines, ciders, and even a muscadine bubbly to see how they hold up next to freshly shucked oysters.
At Stir, oysters are shucked to order—resting on beds of crushed ice that could double as jewelry cases for the sea. Their team takes pride in showcasing the best of both East and West Coast varieties, all paired with house-made mignonettes and freshly grated horseradish.
According to Mitchell Sandman, general manager of Stir’s Raleigh location, oyster season is currently in full swing. “We’re lucky enough to have a big selection from around the country, but we have a lot of local North Carolina oysters, too. Right now, we’ve got two varieties—Carolina Sweets and Mimosa Rocks—both harvested fresh out of the sound and brought to us the next day. North Carolina oysters this time of year are plump and full of salinity and brine—it’s the perfect season for them.”
But here’s something even better—you don’t have to head out to enjoy it. Stir now offers catering services that can bring that same raw bar experience right to your home or office. “We have dedicated oyster chefs who’ll come to your event and shuck oysters live on site,” Sandman says. “There’s just something more impressive about having someone open them fresh in front of you.”
Through Stir’s catering program, you can book them for private parties, weddings, or corporate events. They offer everything from drop-off platters to full-service staff with oyster chefs, servers, and curated raw bars. Pricing varies depending on group size and menu options—whether you want simple raw oysters or a full spread of hot dishes and sides.
And while Stir doesn’t currently pour North Carolina wines on their menu, tasting their oysters inspired me to take that experience home and see how our local producers stack up against the classics. So, with an assortment of Carolina Sweets and Mimosa Rocks on ice, I decided to put North Carolina’s sparkling scene to the test.
Armed with a dozen oysters from Stir and a few bottles from across the state, Midtown’s editor, Kyle Marie McMahon, freelance writer Jennifer Primrose, and I set out to find the perfect local pairings. North Carolina’s sparkling wine scene is more dynamic than many realize, stretching from the Blue Ridge foothills to the Yadkin Valley and beyond. Winemakers are experimenting with everything from méthode champenoise and pét-nat styles to effervescent ciders—each one adding a new voice to the conversation.
With a little help from NC Wine’s marketing specialist, Nicole Chesney, we were gifted bubbles from JOLO Winery & Vineyards, Grandfather Vineyard & Winery, Addison Farms Vineyard, Surry Cellars, Erik Martella Wines, and James Creek Cider House.
Each pairing offered something different. Some wines enhanced the oyster’s briny salinity; others brought out subtle sweetness or minerality. Believe it or not, one standout was a sparkling hard cider from James Creek Cider House, which paired beautifully with a Carolina Sweet topped with grated horseradish.
“What’s nice about North Carolina wines,” Sandman told me, “is that the brininess and salinity of the oysters will cut through some of the sweetness you often find in North Carolina wines. They balance each other beautifully—the fattiness of the oyster meat carries the flavors of the wine.”
He’s right. There’s harmony in that contrast—the sea and the vine finding common ground.
It’s not just the tradition that makes this pairing sing—it’s science. Researchers in Copenhagen found that oysters and sparkling wine share a unique synergy in umami: the amino acids from oysters and glutamates from wine combine to heighten flavor in a way that feels almost electric. Add in texture—the silky oyster against the effervescent bubbles—and you get one of the most satisfying mouthfeels on earth.
“North Carolina sparkling wines bring a freshness that works with oysters both raw and baked,” says Primrose. “They’re crisp, balanced, and have this minerality that keeps the pairing grounded—and they’ll pair well with many local bubbles.”
As Sandman says, “Oysters are fun food. They get people talking, laughing, trying new things—and that’s exactly what the holidays are about.”
So this season, let the bubbles rise, the oysters glisten, and the celebration stay close to home. Eat local. Drink local. Celebrate local.
