Belon
Belon · Atlantic Coast, France
Intensely iodine and metallic on entry, lean and dense, with a hazelnut-copper finish that coats the palate for minutes.
Textureplump
Finishmetallic
Shellmedium, deep-cupped
Acid disrupts the hazelnut-iodine profile that is the entire point of eating a Belon. Plain, or at most a mignonette so restrained it barely counts.
Pair with
Pouilly-Fumé or SancerreBreton Cider (Cidre Brut)Aged White Burgundy (Meursault)
Details
Cultivationrack-and-bagAppearancemedium · deep-cupped
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Bruny Island AngasiBruny Island AngasiThe brine is restrained on entry — less forceful than either a Belon or a Pacific oyster of comparable size.Galway NativeGalway NativeAtlantic brine, immediate and assertive — less iodine-forward than a Belon, which means it doesn't announce itself as a flat oyster in the first second.