Wine Pairing - CASILLERO DEL DIABLO Chardonnay &
Cream of Oyster Soup
1 red onion
125 g pancetta or bacon
30 fresh oysters
100 cc dry white wine
1 can evaporated milk
1 cup fish stock
Oil for cooking
Slice the onion and sauté it with the pancetta until it sticks to the bottom of the pot. Add 26 oysters (leave 4 for the garnish). Stir in the wine and let the liquid reduce by half. Add the evaporated milk and the fish stock.
Let simmer, stirring frequently, and reduce until it reaches the desired creaminess.
Serve hot in a bowl and top each with a fresh oyster.