Ramblings

POSTED BY

Julia Crowley

ABOUT

The official Wine Julia, the glassware snob, the lover of Grüner Veltliner, Pinot Noir, and Oregon Sparkling Wine - our Media and Communications Manager

POSTED BY

Julia Crowley

ABOUT

The official Wine Julia, the glassware snob, the lover of Grüner Veltliner, Pinot Noir, and Oregon Sparkling Wine - our Media and Communications Manager

LATEST POSTS

April 13, 2021
May Club Release Wines
March 1, 2021
Welcome, Wine Casualists
February 24, 2021
Pairing Wine with Winter’s Best Miniseries
February 19, 2021
Bivalves & Bubbles
February 18, 2021
Get To Know Sauvignon Blanc
September 22, 2020
Wine Blending Party

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February 19, 2021

Bivalves & Bubbles

A perfect match

Bivalves and bubbles are simply meant to be together – the romance between oysters and sparkling wine is undeniable and everlasting. One reason for this perfect pairing is that the wine grapes that are typically used in the production of high-quality sparkling wine are best grown in areas where the soil contains remnants of ancient sea beds. Why does this matter? Because oysters come from the sea, of course! Another noteworthy reason is that sparkling wine’s tongue-tingling bubbles and zingy acidity make for a great palate cleanser, allowing for the subtle flavors of oysters to be unmistakably appreciated. Also, both oysters and sparkling wine offer similar mineral notes – streamlining the flavors together into blissful harmony.

Our 2018 Trio Sparkling Wine's lively minerality and zippy acidity enliven the palate
Our 2018 Trio Sparkling Wine’s lively minerality and zippy acidity enliven the palate

Sweet Cheeks Winery 2018 Trio Sparkling Wine

Our 2018 Trio Sparkling Wine exhibits the best expression of our estate Pinot Noir and Chardonnay, the benchmark varietals of quality sparkling wine. Trio pours clear and is dry, so there’s no skin contact and zero dosage. Aromas of fresh-baked bread, pears, spice, and a hint of wet stone are followed by flavors of crisp apple and melon. Lively minerality and zippy acidity enliven the palate, ending with a bright, crisp sparkle. 

Different oysters from different places

Oysters taste a tad bit different depending on where they’re sourced from. East Coast or Atlantic oysters are firm in texture and have a distinct brininess to them. Gulf Coast oysters are meaty, tender, and mild, and the West Coast/Pacific oysters are sweet and creamy with a distinctive mineral-sea-salt character. In fact, there are even different types of oysters on each of the Coasts which further breaks down the different flavor profiles – there are actually more than 14 different kinds in the Gulf Coast area alone. Lucky for us Oregonians, our oysters are truly delicious with their sweeter and creamier notes, making them some of the best tasting oysters Coast to Coast.

A side of classic mignonette - the perfect accompaniment to freshly shucked oysters on the half shell
A side of classic mignonette – the perfect accompaniment to freshly shucked oysters on the half shell

Purchasing and serving oysters

When shopping for oysters, find out when the oysters were harvested and expect them to be on ice, closed tightly (never purchase an oyster that was open prior to being shucked), and each oyster should feel heavier than it looks for its size. 

Classically, oysters are served with a mignonette sauce, which is a simple three-ingredient sauce that is incredibly delicious with both oysters and sparkling wine. Here’s all that’s needed, followed by some super simple ideas for adding a twist to this classic sauce.

Mignonette Sauce

  • 1 tbsp fresh cracked white (or black) peppercorn
  • ½ cup White or red wine vinegar
  • 2 tbsp finely minced shallot

Combine all ingredients and chill until ready to serve

Put a twist on the classic sauce with these tasty substitutions

  • Switch out the red or white wine vinegar and use flavored vinegar; such as raspberry, peach, pomegranate, or pear vinegar.
  • Use ½ cup of sparkling wine in place of the vinegar
  • Add finely minced peaches, cucumbers, jalapeno, or roasted beets to the shallots (or replace the shallots altogether)
  • Add finely chopped herbs like tarragon, basil, 
  • Add a splash and zest of a lemon, orange, grapefruit, or lime