Wine & Oysters, The Perfect Pairing (Enter to Win Tix to the Wine & Oyster Festival)

Guest post by Ed Thralls of WineTonite.

One of the coolest places, both literally and figuratively speaking, I have been since moving to wine country is Tomales Bay near Pt. Reyes, where I enjoyed the freshest oysters I have ever had.  This occurred over an entire beautiful sunny Saturday (it's often quite foggy and cold) amongst great wine and food friends like William Allen, who was gracious enough to allow me to guest post here on his blog.  This day left me with such joy and amazement, not to mention a serious sunburn, the wife and I have been on an oyster binge ever since.  Not only were the oysters themselves just fresh as can be plucked right out of the bay over our shoulders, but when paired with wine, it was truly one of the choicest life experiences to date.

Wines you should enjoy for a perfect oyster pairing include bubbles (Cava, Prosecco, Champagne, etc.), Sauvignon Blanc, Muscadet, Picpoul Blanc or anything that is crisp, minerally or has essence of ocean or brine.  But, nothing is stopping you from being creative and finding that perfect pairing for your palate.  On this particular day, the Muscadet brought by Nick (@fermented) and Katie stole the show and is often considered by many to be the “perfect oyster wine.”  Muscadet is from the western part of the Loire Valley in

France and are very fresh, crisp and can have a hint of brininess to them.  Personally, I prefer the bubbles.

Needless to say, my wife and I are now oyster and wine junkies and can often be found on Wednesdays or Thursdays at Hog Island Oyster Co. at the Oxbow Market in Napa.  This is why I want to let you in on this little secret, as if you already didn't know, and get an opportunity to try this perfect pairing yourselves if you're in Sonoma County in the middle of July.  The Vintage Wine Estates Tasting Room in Healdsburg is teaming up with The Oyster Girls to create some palate pleasing combinations on July 16th, 2011 from 1-5pm for only $25.  The Oyster Girls

are a traveling oyster bar that serves only local, fresh oysters from Tomales Bay.

This Price includes 6 oysters and 5 wines per person.  Full Disclosure: I work for Vintage Wine Estates and would love to have you join me in this cool culinary experience.  You can purchase tickets in advance HERE.

WIN a Pair of Complimentary Tickets

Comment here on the blog below about your most memorable wine pairing experience and we'll draw a random winner next Wednesday, July 13th at 5pm PT who will receive 2 complimentary tickets available via Will Call at the event.

Here's more information:

Vintage Wine Estates Tasting Room Presents the Wine & Oyster Festival

Join us for Oyster Fest!Join us Saturday July 16th, 2011 from 1:00p to 5:00p and enjoy intoxicating pairings of our award-winning wines with Tomales Bay oysters and luscious mignonettes. Learn the art of pairing wine and food through these palate pleasing combinations!

Check out these amazing pairings:

Pink & Sassy

Wine: 2007 Sonoma Coast Vineyards Blanc de Noirs Sea Fog Cuvee

Oyster: Golden Nugget Mignonette: Sassy Pink

Fresh Kiss

Wine: 2010 Windsor Sonoma Sauvignon Blanc Russian River Valley

Oyster: Miyagi Mignonette: Classic Rice Wine

Purely Naked

Wine: 2010 Sonoma Coast Vineyards Sauvignon Blanc Laguna Vista

Oyster: Golden Nugget Mignonette: Naked

Tropical Thrill

Wine: 2009 Windsor Sonoma Chardonnay Russian River Valley

Oyster: Golden Nugget Mignonette: Mango Chutney

Sweet Finale

Wine: 2009 Windsor Vineyards Muscat Canelli

Oyster: 2 Golden Nuggets Mignonette: Naked and Mango Chutney

Complemented by baguettes and cheese, plus music by the Rooster Blues Duo

Price includes 6 oysters and 5 wines per person. Must be 21 years of age or older.
Supply will be limited, advance ticket purchase strongly recommended. Day of ticket purchase subject to availability. For questions, please call us at 707.921.2893.

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5 Responses to “Wine & Oysters, The Perfect Pairing (Enter to Win Tix to the Wine & Oyster Festival)”

  • Joicy:

    A bag of oysters, a meyer lemon, a nice beach and sunset, a baguette and a good butter, and a complex Sancerre or Pouilly Fume is perfect for me… oh and a oyster shucking knife (very important!).

  • Larry:

    A few of my faves are a sancerre rose with wok charred mussels (RIP Bacar restaurant), big champagne with popcorn dribbled with a bit of truffle oil, and (maybe losing some) sauvignon blanc with steamed artichoke to enjoy that chemical cynarin sweetening game on the palate.

  • Joicy, nice selection with the Sancerre … and very good advice re: Oyster knife… thanks for the comment!

    Larry: I think I’m going to have to try that artichoke dish… sounds funky and we all need some funk in our lives.

  • Nice article. We just had our annual oyster festival in Knysna, South Africa and when ever I find myself in front of a bowl of oysters, I always wonder what is the best combination… lemon/Tabasco/vinegar and of course wine. I tend to agree the cooler climate whites are the best match. I’m going with Bouchard Finlayson Chardonnay from Hemel en Aarde valley in the Cape…. just a tip from an oyster lover :-)

  • Via random selection, Joicy is the recipient of a set of 2 complimentary tickets to the VWE Wine & Oysters event this Saturday… Congrats to Joicy!

    I will sending you and email for you information so that they have your name at Will Call.

    Cheers and thanks for the comments!

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