An award-winning drinks expert, former Imbibe Sommelier of the Year and member of the prestigious Champagne Academy, Elly has spent her career making wine approachable, engaging and, above all, fun. This October, she joins us at Falmouth Oyster Festival to explore the fascinating world of wine, food and flavour through a series of three unmissable masterclasses.

But before we get pouring, we caught up with Elly to talk about one of the most iconic pairings of all: oysters and fizz

Why do oysters and sparkling wine belong together?

Some pairings are just synonymous with each other; oysters and fizz are one of these. They complement each other for many reasons, primarily the texture, the acidity and minerality.

It’s a classic combination for good reason. The freshness and acidity of sparkling wine cuts beautifully through the richness of an oyster, while its fine bubbles and mineral character complement the oyster’s delicate texture and natural salinity.

What connects the flavour of the land to the flavour of the sea?

I love the concept of terroir and merroir – that wines taste of the land where they are grown and oysters can taste of the oceans where they are harvested. What grows together often goes together, so you could look at what is locally available.

It’s a philosophy that feels particularly at home in Falmouth, where the native Fal Oyster has its own distinctive sense of place. Just as a vineyard’s soil and climate influence the character of a wine, an oyster’s environment can shape its flavour – making the idea of pairing local produce with local wines all the more intriguing.

Why does Champagne offer such a diverse range of pairings?

Champagne can be lovely and complex and, depending on what style you like, can give different reflections on the types of flavours you can experience from an oyster. For example, something like a zero dosage will be lean and minerally. These can be great with oysters – a really interesting match because of the similarity in profile.

For Elly, the fun is in experimenting and discovering how different styles can bring out different characteristics in the oyster.

What is your favourite fizz to pair with a Fal Oyster?

I love a traditional method sparkling such as Crémant de Loire, as it often has some Chenin Blanc which adds a lovely smoky tone to the wine. This in turn will enhance any smoky nuances of the oysters – a must try!

Consider that your excuse to look beyond Champagne next time you’re shucking a dozen.

And what is the real secret to enjoying oysters and fizz?

Whatever fizz you enjoy with oysters, more than anything it’s the ceremony of it all. The popping of shells and corks all add to the specialness of the occasion. There’s something wonderfully celebratory about a plate of freshly shucked oysters, a glass of something sparkling and the sound of a cork coming out of the bottle. And at Falmouth Oyster Festival, that ceremony is very much part of the experience.

Catch Elly live at Falmouth Oyster Festival

Elly will be hosting three wine masterclasses across the festival weekend, each offering a different take on the world of wine and seafood.

From finding brilliant supermarket wines to pair with oysters, to exploring the best fizz for fish and discovering coastal wines from around the world, these relaxed and engaging sessions are designed for everyone – whether you’re just starting to explore wine or already know your Blanc de Blancs from your Blanc de Noirs.

Expect great wines, plenty of tasting, expert tips and a few surprises along the way.

Spaces are strictly limited, so book your place to join Elly at the table.