Where Local and Global Appetites Collide

Oysters and Wine: In Search of The Bliss Factor

Oysters, opened, ready for consumption, raw
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April means one thing as far as oysters are concerned….The Pacific Coast Oyster Wine Competition. Taylor Shellfish Farms of Shelton Washington is the sponsor.

A few years ago I was fortunate to be a judge for this unique event. Jon Rowley of Jon Rowley & Associates, the idea man behind the event, invited me to Los Angeles where I sipped and slurred more white wine and oysters than I had ever sipped and slurped in one sitting. Fellow judges were pretty impressive: Mary Sue Milliken, well-known LA chef and restaurateur, Jonathon Gold, Pulitzer Prize winning food writer, Russ Parsons, Food Editor of the LA Times and Bob Blumer, known as the Surreal Gourmet. Anyway, the preliminary judging took place last weekend. The wines come from California, Oregon, Washington and Idaho. The oysters are the small but oh so yummy Kumamotos.

A team of judges pared entries down to twenty on a recent weekend and in April judges in LA, Seattle and San Francisco will decide which 10 wines pair best with the oysters to create the “bliss factor.” Stay tuned for more info.

Rita Connelly
Rita Connelly

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