Oysters and Pinot Gris at Dad’s
I don’t know what it is about shellfish, but I love it all – oysters, clams, mussels, you name it and I’ll eat it. I must have inherited that from my father because my brothers don’t share that same love as me. So, when my dad called me early Sunday evening, casually mentioning that he had just returned from a weekend trip to the Long Beach Peninsula in Washington, with five dozen "Willapa Bay" oysters that he had foraged himself, my husband and I were in the car heading to my dad’s about two seconds after I hung up the phone.
I have to admit that we did start out eating oysters on the half shell, freshly shucked by my father, with homemade mojitos. But after we finished the first round of mojitos, we popped the cork on a bottle of our 2001 Willamette Valley Pinot Gris. The oysters lasted longer than the Pinot Gris. I don’t often have the opportunity to drink past vintages except on the most special of occasions, so this was a real treat! An older Sokol Blosser Pinot Gris and fresh Willapa Bay oysters! It doesn’t get better than that (well, it probably could have been a little bit better if we had remembered to bring a bottle of our White Riesling “ice wine� for dessert…)!