The oysters and mignonettes were prepared with specific flavor profiles to complement each wine. And once we got the clockwise vs. counterclockwise tasting order figured out we were good to go through the six oysters and five wine pairings.
My favorite mignonette, served on a Hog Island Kumamoto, was the Pink and Sassy made with beet juice that was both sweet and spicy and really brought out the flavors of the 2007 SCV Sea Fog Cuvee Blanc de Noirs.
Every pairing was well matched to the wines. But my favorite pairing of the day was the "Fresh Kiss" a Tamales Bay Miyagi with a classic rice wine mignonette and the 2010 Winsdor Sonoma Sauvignon Blanc RRV. Sensational. It hit all the right notes and compelled me to buy a bottle of the wine on the spot. That's one power pairing!
Here's a little sideshow to give you a virtual taste of the event.
Sounds like a fabulous event & what's not to love about a delicious Blanc de Noirs:) Love the great video you did too - Cheers!
ReplyDeleteMarcy, Thanks for stopping by and sharing your thoughts. I love oysters and it's amazing to see the versatility of different types of oysters with styles of wine.
ReplyDeleteHope to see you soon
Ed
@Glamorous Gourmet-- Thanks so much Stephanie.! Glad you liked it. I think you would have really enjoyed the wine and oyster pairings as well. They were quite creative.
ReplyDelete@Ed Thralls -- Thanks Ed. I was impressed by the range of flavors in all the pairings.
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