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Once again the season has come and gone for oyster wine hunting. As always the hard work of tasting wine and eating oysters

Seattle Judges Lane Hoss, Bob Woehler, Chuck Hill, and Gerry Warren work on last flights with Kumamotos at Anthony's HomePort at Shilshole Bay on April 7. see www.taylorshellfish.com for complete ID info for judges.

has yielded a bounty of excellent oyster wines for all to try. Even if you’re not a fan of the famous bi-valve, these wines, in addition to being wines of superb quality, will also go with a wide variety of seafood and shellfish.

This ninth annual oyster wine competition, hosted by seafood master Jon Rowley, held tastings in New York, San Francisco and Seattle. Fourty oyster-loving writers, restaurateurs, retailers, and oyster-lovers-at-large selected 11 equal winners of the 2003 Pacific Coast Oyster Wine Competition--a popular annual dating service to find the best West Coast wines for oysters on the half shell.

A narrow band of wine styles and characteristics works well with oysters, a vibrant combination of sweetness (glycogen), minerals and the sea. The purpose of the competition is to identify, on an annual basis, a group of wines that can be recommended as "oyster wines". In a month long three-tiered judging with Kumamoto oysters, one Oregon, four Washington and six California white wines including one Chenin Blanc, one Chardonnay, four Pinot Gris and five Sauvignon Blancs prevailed over 122 entries to win the prestigious 2003 "Oyster Award". The Competition fielded 11 instead of 10 winners this year due to a scoring tie.

 
"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans." --A Moveable Feast, Ernest Hemingway
 

Here are the winners:

1. La Famiglia di Robert Mondavi Pinot Grigio 2001 (California) $14
   In Italy, this grape variety is known as Pinot Grigio; in France, it’s called Pinot Gris. Both translate to “gray Pinot,” referring to the unusual color of the grapes’ skin. This “chameleon” grape changes from grayish blue to copper colored in different soils and climates, developing a profusion of seductive spice, fruit and floral characteristics. Scott Kelley, Director of Winemaking at La Famiglia di Robert Mondavi has done an excellent job with this varietal and has created a superlative oyster and seafood wine. It’s non-oaked; which is ideal for a seafood friendly white wine, and no malo for a crisp, fresh character. Aromas of Honeysuckle and spice open this beauty, with the first taste showing juicy grapefruit, kiwi and pineapple flavors that develop complex nuances with each sip. This versatile food wine has just enough richness to tame the bright fruit and crisp acids. Bravo! -John Schultz
2. Canyon Road 2002 Sauvignon Blanc, California ($9)
3. Chateau Ste. Michelle 2002 Pinot Gris, Washington ($10)
4. Columbia Crest 2000 Sauvignon Blanc, Washington ($7)
5. Columbia Winery 2001 Pinot Gris, Washington ($10)
6. Dry Creek Vineyards 2002 Dry Chenin Blanc, California ($9)
7. Geyser Peak 2002 Sauvignon Blanc, California ($10)
8. Martin & Weyrich 2001 Huerhueno Chardonnay, California ($10)
9. Oak Knoll Winery 2001 Pinot Gris, Oregon ($10)
10. Parducci 2002 Sauvignon Blanc, California ($8)
11. Snoqualmie 2001 Sauvignon Blanc, Washington ($7)

Oysters on the half shell are enjoying fast-growing nationwide popularity. The quality has continued to rise and availability has increased due to the efforts of fine companies like Taylor Shellfish Farms.

Slurp, Sip and Savor to you!
John Schultz
President Winesquire.com

 
There is something about oysters!   We consume them alive straight from their shell. The word "aphrodisiac" derives from Aphrodite, the Greek goddess of love, who was born on an oyster shell in the midst of the ocean foam. The oyster's lusty reputation as a prelude to love is further enhanced by the fact they contain five times as much zinc as the next food. Writers are intrigued by the oyster's powers and mystique. Full of minerals and vitamins, low in fats and easily digested, oysters are the perfect food. Oyster lovers can eat them by the dozens and come up for more. There aren't many wines that pair well with oysters but when one clicks…bingo…it's a beautiful thing.

John W. Schultz is President of WineSquire.com

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