Recipe: Café Provencal Oyster Stew

Melt butter and sauté vegetables. Add evaporated milk and allow to reduce by ¼. Add oysters and heat just until edges of oysters curl and warm through. Season with salt and pepper. Wine: Williamsburg Winery's 2008 Estate Grown Traminette, a dry wine that lends a nice minerality that complements the fruit and brings out some nice citrus and sour cherry notes. This wine is bursting with a floral bouquet of rose and honeysuckle with hints of peach and apple and is best served chilled. -- Matthew Meyer, winemaker, Williamsburg Winery