Are you intimidated by oysters? Looking to expand your eating repertoire beyond the half shell? Then you should be as excited as me to get this cookbook by my friend Cynthia Nims:
Oysters: Recipes that Bring Home a Taste of the Sea
Before I gave away the majority of my worldly possessions and left Seattle for New York City, I spent some time with Cynthia at her home chatting all things oyster for my Wine Without Worry podcast.
When I think of all the things I miss about Seattle, one is definitely talking food and wine with Cynthia. She also shares an affinity for salty snacks and wine, irrefutable evidence Cynthia’s a good egg. (Incidentally, she’s a fan of deviled eggs.) So come take a stroll down a bivalve-strewn memory lane. Topics discussed:
- Oyster misconceptions
- Best way for beginners to enjoy them
- Terroir of the sea: merroir (cute)
- How to buy oysters
- My favorite wine pairings
- Not drinking wine with oysters (GASP!)
- Surprising preparations that go beyond the classics
- FINALLY: How do you follow up a book about oysters?
Have a listen:
The post Learn About Oysters With Cynthia Nims: Podcast appeared first on Jameson Fink.
Everyone has a thought on what to choose when it comes to wine with oysters. I feel that you can’t go wrong with white wines that hit all points on the crisp/dry/well-chilled mark. And bubbles are always welcome to the party. But we all have our favorites.
I’m going to go with the 2010 Pepiere Muscadet Clos des Briords. A lovely, single-vineyard old-vine Muscadet from France’s Loire Valley. This wine was born to be consumed with bivalves. It’s a got a bit more richness and texture than your average Muscadet. And you can get it in magnums! What’s not to love about that? For bubbles, I’m sticking to the Loire and recommending any high-quality Cremant or sparkling wine from that region.
As the European wine buyer here at Esquin, I hope you can forgive me for showing my French bias. But in the interest of highlighting local wines to go with local oysters, I have consulted two bastions of Pacific Northwest wine for their two cents’ (two half shells’?) worth:
- Clive Pursehouse of the Northwest Wine Anthem: “For Oregon wines that match up well with your favorite shellfish acid is king, and some of the beautiful dry Rieslings from Oregon’s Willamette Valley certainly fit the bill. You don’t have to go far into the Valley to come across some beautiful cool climate Rieslings with some of the acidity, balance, and zest to properly pair with oysters. You’ll find wonderful examples in the northern end in Chehalem Mountain or Yamhill-Carlton. One example is the Trisaetum Coast Range Vineyard Dry Riesling; it delivers with zesty spice and green apple tartness. Brilliant acidity brings this Riesling to a beautiful crescendo.”
- Sean Sullivan of the Washington Wine Report: “The 2010 vintage in Washington saw the type of cool conditions and high acid that leads to fantastic white wines, and particularly wines that go with oysters. Two of my favorites from the 2010 vintage are the Cadaretta SBS and Guardian Cellars Angel Sauvignon Blanc. The 2010 Cadaretta SBS–a blend of 75% Sauvignon Blanc and 25% Semillon–has a full, rounded feel, with white grapefruit flavors and tart, mouthwatering acidity. Guardian Cellar’s 2010 Angel Sauvignon Blanc is barrel-fermented, giving the wine a textured feel to balance it’s racy acidity. Both simply should not be consumed without an oyster shell in hand.”
So what is your pick for oysters? I’m always looking for a new wine to enjoy with oysters. And if it requires more research by the dozen, so be it.
Thanks to Taylor Shellfish Farms in the Melrose Market and my host Jon Rowley for providing the oysters and the inspiration. (Well, oysters for me. Clive and Sean, I owe you a dozen. Each.) View the winners from Taylor Shellfish’s oyster wine competition.