Annual Dating Service for Wines and Oysters Underway
- By CWF Sources
- Published 03/3/2005
- News
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
SEATTLE: The 2005 Pacific Coast Oyster Wine Competition is underway. British Columbia, California, Idaho, Oregon and Washington wineries are invited to submit entries for this popular annual dating service for oysters and wines. The Competition, sponsored by Taylor Shellfish Farms of Shelton, Washington, will select 10 equal winners for the coveted 2005 "Oyster Award". Typically "oyster wines" are dry, crisp, clean-finishing white wines. The idea is to identify local wines to go with local oysters. Traditionally restaurateurs have looked to France for wines like Muscadet and Chablis to pair with oysters.
Oysters on the half shell are one of the fastest growing restaurant trends with more and more varieties coming to market each year. "Oyster Award" winning wineries enjoy immediate sales results. Restaurant serving oysters use "Oyster Award" wines on wine lists, regular by-the-glass programs and special oyster bar features.
Wines are judged blind, each with a Kumamoto oyster. Judges rank the "bliss factor". Deadline for entries is April 4. Preliminary Judging will take place at Anthony's Homeport at Shilshole Bay in Seattle April 5-11. Five veteran preliminary judges will select 20 wines for the Final Judgings which
will be held April 26 at the Water Grill in Los Angeles, April 27 at the Waterfront Restaurant in San Francisco and April 28 in at Anthony's HomePort on Shilshole Bay in Seattle with a panel of 12 judges in each venue. Scores in the three cities are combined to select the 2005 "Oyster Award" winners. Judges include food and wine writers, restaurateurs, retailers, oyster growers and other oyster-loving individuals without winery affiliations.
Taylor Shellfish Farms is a fourth generation family-owned company producing Manila clams, Mediterranean mussels, geoduck and Kumamoto, Pacific and Eastern oysters for national and international markets.
There is something about oysters! For 2000 years writers have tirelessly boosted their lusty reputation and they continue to do so. In addition to being a fun and truly unique food experience, oysters are low in fat, high in protein and chock full of healthful vitamins and minerals including five
times as much zinc as the next food. Oysters are growing in popularity. The Chicago Tribune recently ran a story entitled "Slurp City" about how oysters are showing up here, there and everywhere in Chicago. There aren't many wines that pair well with oysters but when one clicks, bingo!. It's a beautiful thing. "Oyster wines" are an exciting new wine category.
For entry information go to www.oysterwine.com or contact competition organizer Jon Rowley 206.283.7566 rowley@nwlink.com
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
SEATTLE: The 2005 Pacific Coast Oyster Wine Competition is underway. British Columbia, California, Idaho, Oregon and Washington wineries are invited to submit entries for this popular annual dating service for oysters and wines. The Competition, sponsored by Taylor Shellfish Farms of Shelton, Washington, will select 10 equal winners for the coveted 2005 "Oyster Award". Typically "oyster wines" are dry, crisp, clean-finishing white wines. The idea is to identify local wines to go with local oysters. Traditionally restaurateurs have looked to France for wines like Muscadet and Chablis to pair with oysters.
Oysters on the half shell are one of the fastest growing restaurant trends with more and more varieties coming to market each year. "Oyster Award" winning wineries enjoy immediate sales results. Restaurant serving oysters use "Oyster Award" wines on wine lists, regular by-the-glass programs and special oyster bar features.
Wines are judged blind, each with a Kumamoto oyster. Judges rank the "bliss factor". Deadline for entries is April 4. Preliminary Judging will take place at Anthony's Homeport at Shilshole Bay in Seattle April 5-11. Five veteran preliminary judges will select 20 wines for the Final Judgings which
will be held April 26 at the Water Grill in Los Angeles, April 27 at the Waterfront Restaurant in San Francisco and April 28 in at Anthony's HomePort on Shilshole Bay in Seattle with a panel of 12 judges in each venue. Scores in the three cities are combined to select the 2005 "Oyster Award" winners. Judges include food and wine writers, restaurateurs, retailers, oyster growers and other oyster-loving individuals without winery affiliations.
Taylor Shellfish Farms is a fourth generation family-owned company producing Manila clams, Mediterranean mussels, geoduck and Kumamoto, Pacific and Eastern oysters for national and international markets.
There is something about oysters! For 2000 years writers have tirelessly boosted their lusty reputation and they continue to do so. In addition to being a fun and truly unique food experience, oysters are low in fat, high in protein and chock full of healthful vitamins and minerals including five
times as much zinc as the next food. Oysters are growing in popularity. The Chicago Tribune recently ran a story entitled "Slurp City" about how oysters are showing up here, there and everywhere in Chicago. There aren't many wines that pair well with oysters but when one clicks, bingo!. It's a beautiful thing. "Oyster wines" are an exciting new wine category.
For entry information go to www.oysterwine.com or contact competition organizer Jon Rowley 206.283.7566 rowley@nwlink.com