Can you taste the bubbles and the soft texture of the Veuve Clicquot Ponsardin Brut?" Oceanaire's Galen Krohn asked.

As general manager and sommelier of downtown Denver's chic new seafood spot, Krohn's inquiry beckoned a second sip. As I searched for the ideal Valentine's Day fare, my palate was entering euphoria as I also sampled the fatty, base oysters from British Columbia — or perhaps it was just the aphrodisiacs working their magic.

Aphrodisiacs, named for the Greek goddess of love, Aphrodite, heighten sensuality and awaken sleepy libidos. Amorous edibles, known for their potency, include the obvious: champagne, oysters and of course, chocolate. But grapes, avocados, chiles – and surprisingly – beans and asparagus, make the edible aphrodisiac list, too.

I didn't quite understand how the latter two could muster up a sexy reaction, but Matthew Mine, Oceanaire's executive chef explained (while blushing), the allure of aphrodisiacs is not just a food's taste, but its natural shapes and textures, too. It's what's inside that makes us blush! Oysters are rich in zinc, which boosts testosterone in men; chocolate can coax dopamine hormones into overdrive; chiles scientifically increase the heart rate; avocados invoke olfactory senses and inhibitions seem to dissipate with the assistance of some bubbly.

The real power isn't only in the biochemical response, it's psychological. Freudian methodology would argue the phallic and ovular contours of asparagus and beans stimulate libidinous desires. So, instead of attempting to concoct love potion No. 9 for your Valentine, offer romance with oysters and champagne at Oceanaire – or asparagus and beans, if you must. They're easy-to-come-by edible delights – and naturally packaged for your viewing pleasure.