Pacific Coast Oyster Wine Competition

  Final Judgings

Thirty nine prominent food and wine experts and restauranteurs  convened recently at the Water Grill in Los Angeles, Kuleto’s in San Francisco and Anthony’s HomePort in Seattle for the final judgings of 20 finalist wines as the conclusion to the month-long Pacific Coast Oyster Wine Competition

 The search for West Coast "Oyster Wines"

While oysters on the half shell are one of the fastest growing menu categories, few wines pair with the oyster’s vibrant combination of minerals, sweetness and the sea. That is why Taylor Shellfish Farms, the largest West Coast oyster grower, sponsors the annual Competition, a popular annual dating service for West Coast wines and oysters.

 Wines are blind tasted with Kumamoto oysters. Rating the "bliss factor".

California, Oregon and Washington wineries were invited to submit their best “oyster wines”, typically dry, crisp, clean-finishing white wines. 124 wines (CA 72, OR 26, WA 26) were submitted this year. In both the Preliminary and Final Judgings, each wine is blind tasted with at least one Kumamoto oyster. Wine judges normally approach a wine by first smelling it, but here, judges are asked not to smell the wine before tasting the oyster so as not to form an impression of the wine before the oyster. Judges chew the oyster well so its various oceanic flavors go to every part of the palate, then smell and sip the wine rating the “bliss factor”. Judges look for a wine that doesn’t get in the way of the next oyster, so a crisp clean finish.

Judges select 10 equal winners.

Judging scores from the three cities are combined to determine the 10 equal 2013 “Oyster Award” winners. Judges selected one Oregon, two Washington and seven California wines including a dry Riesling, a dry Chenin Blanc, two lively refreshing Pinot Gris, and five crisp Sauvignon Blancs. “We are happy to see a clean-finishing style of wine emerge that oyster lovers recognize and appreciate”, says Taylor’s Jeff Pearson.

Taylor Shellfish Farms is pleased to congratulate the 2013 "Oyster Award" winners.

Award winning "Oyster Wines" enhance restaurant oyster culture.

 With oysters on the half shell increasingly popular, restaurants serving oysters wait for results. "We are thankful to have this competition", says Lane Hoss, Beverage Director for Anthony's Restaurants.

 Think of the Oyster Wine as the condiment.

 "Judging oyster wines has changed the way I eat oysters", says Mark Dommen, chef/partner of San Francisco's One Market Restaurant. "Now it's about the purity of the oyster and the wine. Nothing else on the oyster. The wine is the best condiment."

For informaton on  Taylor Shellfish Farms, visit www.taylorshellfish.com. For further informaton on the Pacific Coast Oyster Wine Competition conact founder and organizer Jon Rowley, 206-963-5959 rowley@nwlink.com.

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