The Pacific Coast Oyster Wine Competition is sponsored annually by Taylor Shellfish Farms in Shelton, Washington. The goal of the Competition is to identify, on an annual basis, a group of West Coast wines that can be reliably recommended as good "oyster wines". A narrow band of wine styles and characteristics work well with oysters, a vibrant combination of sweetness (glycogen), minerals and the sea. Judges in past oyster wine competitions have identified the following "oyster wine" characteristics:

Oysters

  • "Brisk and clean."
  • "Not too fancy; no complications."
  • "I like it cold."
  • "Get away from vanilla and butter."
  • "Don't like any residual sugar."
  • "Light, fresh."
  • "Citric or mineral undercurrent."
  • "Clean, slicing finish."
  • "Acid and chalk."
  • "Dry, steely, chilled to a crisp."
  • "Crisp, delicate but firm."
  • "Sharp, fierce acidity."
  • "Seeringly dry."
  • "Makes you want to eat more oysters."
  • "Dry, crisp, clean finishing."
  • "White, white, white."
  • "Dry as bone, clean as a whistle."
  • "Crisp, clean."

 

  • "Refreshing."
  • "Good backbone of acid."
  • "Avoid big, buttery, oaky Chardonnay."
  • "Same temperature as the oyster."
  • "Airy freshness."
  • "Lean, austere."
  • "Let's the oyster be an oyster."
  • "Steely."
  • "Crisp, flinty."
  • "Doesn't get in the way of the next oyster."
  • "Something with mineral."

pouring wine