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 Vermentinofrom 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.