Oyster-Ology
EAST COAST
Beach Plum
Raised in Buzzards Bay's deep waters with rapid tidal flows. Moderate brine, sweet, soft meats, and a lingering stone Finish.
Wine: Domaine Paul Busse Sauvignon Blanc (FR)
Wine: Domaine Paul Busse Sauvignon Blanc (FR)
1.75
Wellfleet
Plump meats with a mild, sweet flavor, high brininess and a crisp, clean finish. Cold estuary water allow for slower oyster metabolism, resulting in a sweeter taste.
Wine: Domaine Tariquet Chardonnay (FR)
Wine: Domaine Tariquet Chardonnay (FR)
2.50
Thatch Island
Barnstable, Massachusetts. Full, plump meats with strong, sturdy shells that shuck well. A briny bite and silky meat with a limestone finish.
Wine: Zweigelt "Beck Ink" (Austria)
Wine: Zweigelt "Beck Ink" (Austria)
2.00
Saltan Rock
Light and clear brine with a crunchy meat and a bitter melon finish.
Wine: Mercat Cava Brut(SP)
Wine: Mercat Cava Brut(SP)
2.00
WEST COAST
Mirada Bay (South Hood Canal Estuaries, Washington State).
Tender Meats, balanced brine and a crisp, citrus finish.
Wine: Xarmant Artomana Txakolina (SP)
Wine: Xarmant Artomana Txakolina (SP)
3.00
Hood Canal (Olympic Peninsula, Puget Sound, Washington State),
Slow-growing oysters, requiring 2-3 years to reach market size. The abundance of fresh water in the Hood Canal makes these oysters only mildly salty. They are delicate in texture, sweet, and finish with a pleasant cucumber aftertaste.
Wine: Toscana Rosato "II Corzanello" (IT)
Wine: Toscana Rosato "II Corzanello" (IT)
3.00