I am in heaven - revisited !


A friend called by this sunny Sunday evening with a bucket full of freshly picked, Pacific Oysters, not four hours from the tidal waters of the Northland coast.
While Pete shucked the shellfish, I tossed the bottle of Sepp Moser Grüner Veltliner 'Breiter Rain' 2005 into the freezer (10 minutes was all the time we could wait).
What a sensational match - at this time of the year, these naturally grown "wild" oysters are fat and in their prime.
A sprinkle of freshly ground black pepper and a squeeze of lemon were all that was required.
I consumed 3 dozen oysters in 30 minutes (and I am proud to admit it!!!!!!!)
And Michael, the GV was simply superb with the oysters - medium bodied, with citrus notes and an appealing, spicy overlay with fine balancing acidity - perfect!
--
st.helier
Reply to
st.helier

Oooh ... how you make my mouth water. Long gone are the days when I could head down to the Bowentown heads and pick rock oysters within 50 feet of the beach.
Has the Bluff oystery recovered yet?
On 2007-11-17 22:50:31 -0800, "st.helier" said:
Reply to
AxisOfBeagles

My wife and I had the privilege to taste New Zealand Oysters for the first time at a restaurant in Toronto in September. We were blown away, definitely the finest we'd ever had. The experience has us looking into vacationing down there to inhale oyster and quaff Cloudy Bay Sauvignon Blanc.
Reply to
Professor

The once finest oysters in the world are again being harvested in the Lynnhaven River here in Virginia Beach. They don't know how long they will allow the harvest to continue but I have only heard tales of these oysters as harvesting them has been banned for 25-30 years due to pollution.
Reply to
Lawrence Leichtman

Really? Because you recommend them, I will seek them out and try them. To date, I've not been convinved of the qualities of East Coast oysters -- not enough flavor for me, and too 'sandy' tasting (not texture). But then, have not had Virginia Beach oysters - only Long Island and Maryland.
I prefer the cold, clear water oysters of New Zealand, Tomales Bay and, expecially, Washington State.
As for Gulf oysters .... yuk ....
On 2007-11-18 12:01:50 -0800, Lawrence Leichtman said:
Reply to
AxisOfBeagles

Lawrence wrote on Sun, 18 Nov 2007 17:04:33 -0500:
??>> Really? Because you recommend them, I will seek them out ??>> and try them. To date, I've not been convinved of the ??>> qualities of East Coast oysters -- not enough flavor for ??>> me, and too 'sandy' tasting (not texture). But then, have ??>> not had Virginia Beach oysters - only Long Island and ??>> Maryland. ??>> ??>> I prefer the cold, clear water oysters of New Zealand, ??>> Tomales Bay and, expecially, Washington State. ??>> ??>> As for Gulf oysters .... yuk .... ??>> ??>> On 2007-11-18 12:01:50 -0800, Lawrence Leichtman ??>> said: ??>>> ??>>> The once finest oysters in the world are again being ??>>> harvested in the Lynnhaven River here in Virginia Beach. ??>>> They don't know how long they will allow the harvest to ??>>> continue but I have only heard tales of these oysters as ??>>> harvesting them has been banned for 25-30 years due ??>>> to pollution.
I'd dispute the title of "best"! I liked Chincoteague oysters, also from the Chesapeake, but I haven't seen them in years.
James Silverton Potomac, Maryland
E-mail, with obvious alterations: not.jim.silverton.at.verizon.not
Reply to
James Silverton

As with everything best is relative to one's taste. I have never had these so best is strictly based on previous reputation. I don't mean to get anyone's panties in a wad over this but this is an exciting development as this river and estuary has been too polluted to use for anything eating wise in a lot of years. This cleanup is a fluke of a low rain season and the concerted effort of the Chesapeake Bay Foundation and they should be congratulated. I have an order in for them and will give them the taste test. My favorites normally come from Portland and I have never seen New Zealand oysters on a menu at any place I have been so I can't say one way or the other I like them.
Reply to
Lawrence Leichtman

The New Zealand oysters I tasted were the very best I've ever had, and the most expensive. I suppose the 12,000 mile journey might have had something to do with the cost. They were a bit like Kumamoto oysters but with bigger flavors, a fireworks display for the mouth.
Reply to
Professor

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