Wine and Oysters, a
can't miss combination.
Come and Join us October 19th
for an event that is not to be missed. We will be conducting a wine
and oyster pairing from 1-4pm featuring 1 dozen freshly shucked local
oysters and 4 wines that pair perfectly .
describe the concept of place; originally used to describe a wine. It
can define a unique soil composition , a specific micro-climate, a
particular geographical location and how these factors interact with
a specific item; be it a grape in wine making, a tree in an orchard,
or an oyster on the sea floor. All of these factors contribute to the
unique characteristics of each item. A grape grown in gravelly soil
with a high mineral content tends to pick up a mineral
characteristic, and in turn, the wines made from those grapes pick up
the same characters. Whereas an Oyster grown in deep water with high
salinity will have a specific taste unique to its location. On
Saturday the 19th, we will be exploring the concept of
Terroir with 4 varieties of local Long Island oysters paired with 4
wines to compliment them.
1) Saddle
rock oyster is a
true wild grown oyster and one of the oldest brands of LI. Plump and
meaty, medium sized with mild to medium brine. Think of them as a
larger Bluepoint. Exploding with flavor and are crisp to slurp with a
light briny taste.
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2011 Domaine de Pellehaut.
100% Sauvignon Blanc from
Gascogny , this wine reminds me of a bright Sancerre. Full of crisp
citrus fruit with hints of Granny Smith apple and minerality. Easy
to drink and a wonderful compliment to the softness of the Saddle
Rocks.
2) The Peconic Bay
oyster is fun and exuberant, exhibiting a satisfying butter-soft
and chewy
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texture, piercing salt and
bright notes of fresh seasonal squash. This oyster is a plump and ebullient gulp of summer,
with a full flavor and a buttery finish.
2011 Domaine de la
Lauvetrie Muscadet Amphibolite. Muscadet
is one of the classic Oyster pairing wines, and this wine is no
expection. Made from 100% Melon de Bourgogne . Clean and crisp with
an almost steely finish that should offset the buttery notes of the
Peconic Bays.
3) Widow’s Hole
oyster is rich, lively and is featured at The Grand Central
Oyster Bar and other fine NYC restaurants.
They have tender delectable meats with a medium brininess, sweet flavor and mineral finish.
The soft flesh folds delicately over the tongue and leaves the palate satisfied with a
metallic touch that enlivens the tongue.
2011 Bessin Chablis.
Delicious!!! From the northern
most reaches of Burgundy the 2011 Bessin is linear in its style, with
crisp orchard fruit coming in waves followed by a clean mineral
finish reminiscent of slate and flint.
4) Montauk Pearls
are a unique catch! Plump, fat earthy flavor with a blast of a
briny ocean water’s finish. These
oysters are surface water raised then moved to the open ocean waters off Montauk where they’re
submerged and truly 'ocean-finished’ in the cold clear briny deep.
2010 Francois and Denis
Clair St Aubin Blanc. Full tropical fruit with wonderful
acidity, melon and white flowers on the nose with a steely finish.
The wine should be a perfect partner to the deep brine of the
Montauks.
If you love Wine and you love
Oysters this is something you can't afford miss. Don't Schuck around
, sign up ASAP.
$48 PP, includes 1 dozen
oysters(3 of each) and 4 wines to pair.
RSVP at
Vine2Wine@optonline.net or call (631)509-6100
Seating is LIMITED!!!!
