Everyone has an opinion about pairing wine with briny bivalves. This week, we asked wine pros for their pick on what to drink.

Raw oysters all share a bright, salty character and rich, often creamy texture. The aftertaste can include greater or lesser amounts of mineral, melon and smokiness.

Although their specific recommendations vary, our professionals were unanimous in saying a dry, high-acid wine is needed to refresh the palate after a rich oyster, which should be pristine - correctly shucked and, of course, served icy cold. Find more on oyster pairings at sfgate.com/ZHTM. Read more...