Rosé Champagne.

• 1/4 cup finely chopped shallots
• 1/2 cup raspberry vinegar
• 1 cup fresh raspberries
• 12 oysters

Combine vinegar, shallots and 1/2 a cup of the raspberries, lightly crushed.  Let the mixture stand for no less than 30 minutes. Just before serving, shuck the oysters and place a small amount of the vinaigrette on each. Garnish with a single raspberry on each oyster.