One of the best things about travelling the Pacific Northwest is the seafood- most specifically, the oysters. There’s something so rich and decadent about these simple little bivalves. I love the way that soft, velvety texture explodes in your mouth and releases all the oyster’s briny, cucumber-y flavors.
We also recently discovered the virtues of pairing oysters a Vermentino from Sardegna at one of Washington’s most famous Oyster Bars, off Chuckanut Drive.Pala winery’s Vermentino is everything it should be- saline, full of bright acidity and super-aromatic. This wine smells like a sunny day at the beach- hot sand, cool saltwater and a vaguely perfumed sea-blossom. The wine is crisp with a good amount of fruit to round out its edges- a perfect foil to both the creamy raw oysters, as well as the baked version we sampled.
Kusshi Oyster. My favorite.
View of Taylor Shellfish Farms below the Oyster Bar deck.
Not a bad day at the office, right?
Hello I like the article there is nothing like a white wine and some oysters. During the hot summer months with the nice scenery in Washington state which is starting to produce good quality wines. They are one under California for wine production.
This sounds pretty devine!
Can you air lift about 4 dz WA oysters and 4 bottles of Pala’s Vermentino (chilled please) to Bullard’s Bar this weekend…….