Oysters…there are a few different thought processes on them, you have tried them and love them, you have tried them and hate them or they are too slimy and scary to try so you have never tried them. I am from thought process number one, I have tried them in many different ways and love them.
Now that we have tried Oysters in all their glory came the trouble of what do you pair with oysters for drinks. Beer? Cocktails? Wine? With those questions rattling around in our heads we came across the perfect solution, an Oyster and Wine pairings event held by Co-op Wine and Spirits in conjunction with Rodneys Oyster House. Here is what we learned in this glorious evening of sipping and slurping….
Oysters, oysters, oysters, there are so many varieties and types! Every oyster looks a bit different from the outside and although they look very similar inside each oyster has its own texture and flavour. Tonight we were eating our oysters raw with just a bit of fresh lemon and fresh grated horse radish to pick up the true taste of the oysters. After learning a bit about oysters our first lesson of the night was how to taste the wine with the oyster. First sip the juice known as the “liquor” then take a sip of your wine, from there go ahead and slurp down the oyster and make sure to follow it up with more wine! Something to note is that if you are using sauces for your oysters you should pair your wines to the sauces instead of the oyster.
When having or serving oysters and you are not sure what to have, go with a bubbly. As with most things you can never go wrong opening a bottle of bubbly and tonight we matched beautiful real Champagne with the beautiful small and delicate “Savage Blonde” oyster. We had the Pol Roger Champagne Brut which was just sweet enough to cut through brine of the oyster. This was a pairing I would go back to again and again!
Next we tried a bit of a bigger meatier oyster. The Duxbury Prime oyster was a little meatier than our first oyster and paired beautifully with the Chateau St. Michelle Reisling.
Our next oyster was the cadillac of oysters. Considered the steak of oysters the Cotuit oyster really was big and meaty with a bit of a mushroom taste and a much stronger brine taste to it. Wonderfully delicious, it paired excellently with the J. Moreau Et Fils Chablis (a great white wine made with Chardonnay grapes but completely unoaked). The fresh citrus base of this wine was a perfect accompaniment to this meaty beast of an oyster. With this wine pairing we also had the Lameque Verte oyster, still a meaty selection but the brine was much less salty and had a bit of a sweeter end that again matched perfectly with the Chablis.
Our only Pacific coast oyster of the night was the Fanny Bay oyster. A special treat due to the breeding issues that BC coast oysters are having. This can be a two bite oyster depending on which one you get. Another big meaty oyster but with a sweet taste it was one of the favourites of the night. It paired excellently with the big and bold Jolivet “Attitude” Saviognon Blanc.
Through the night we also paired a Village Bay oyster with a dry Sherry, the biggest shrimp cocktail I have ever seen with a dry rosè “Fragile” by Orin Swift and finished off the night with a great smoked salmon and cream cheese pancake matched up with a 50th Parallel Pinot Noir. (Somehow those managed to get eaten before I could snap any pictures!)
The overall learnings for us were that there are more Oyster varieties than you can ever imagine and they cover everything from light and delicate to big and meaty. Fresh grated horse radish is not near as sharp or spicy as its processed counterpart, try is out and you might find that you enjoy the light peppery flavour! When you are pairing a wine to these look to pair acid with acid, pick fresh whites with a citrus base to cut the brine and bring up the sweetness. If you are using sauces, pair to the sauces and if you are using a hot sauce stick to a sweeter wine to cut the heat. Overall this was a great night of fun and education for us and we are looking forward to a lot of shucking in our future!
Learning the art of sipping and slurping, I am Your Everyday Foodie.