Favorite Insights from Our Field Studies
3a) On your website complete the table of your group’s 3 favorite insights from oyster tastings done in class during weeks 4 (Tomales Bay, if you were in California), 6 (Taylor Shellfish), and 7 (Donedei Winery).
| Where | When | Insight |
| Tomales Bay Oyster Company | January 2016 | For many members of our group, Tomales Bay Oyster Company was the first oyster tasting experience. We were able to observe and taste the differences between oyster variety- Kumomotos and Pacifics in this case- and get a glimpse of the competitive oyster industry in California’s Bay Area. Our group also took a hike along the San Andreas Fault line, which created Tomales Bay, which contributed to our sense of place, terroir, and meroir. |
| Talyor Shellfish | February 11th, 2016 | When tasting the Eld Inlet, North Bay, and Hood Canal oysters, the distinct flavors and effects of environment and location on meroir truly hit us. Though the varieties were harvested just miles from each other, the differences in flavor were stark. When hearing of the “melon” and “cucumber” flavors commonly attributed to oysters, we were initially doubtful. But when sampling oysters from Eld Inlet, the notes of cucumber were impossible to deny. Visiting Taylor Shellfish farms opened our eyes to the distinct flavors that exist in oysters and the undeniable effect environment and cultivation has on flavor. |
| Donedei Winery | February 18th, 2016 | Our trip to Donedei Winery in Tenino, WA may have been the epitome of oyster pairing and taste profile comparisons. We had the opportunity to taste a variety of white wines, such as a 2014 Pinot Gris from Montinore Estate and a plethora of red wines, mostly 2014 Merlots from grapes grown in the Red Mountain and Elephant Mountain AVAs.
The oysters we tasted were donated by the Evergreen Shellfish club, and came directly from the beaches of The Evergreen State College. Some oysters were raw, some were roasted, some were Pacifics, and some were Olympias. In addition to the varied oysters and wines, we also experimented with toppings and mignonettes to accent various flavors in the oysters. We learned that personal experiences and preferences shape the choices that people may make when pairing foods; there is no correct beverage to pair with oysters. |
Eating Oysters at Donedei Winery photo by: Chloe Landrieu Murphy
Chloe, Silas, and Sophie enjoying a wine and oyster pairing at Donedei Vineyard February 18th, 2016
Photo By Aria Kahn
Written by Sophie Tuchel and Chloé Landrieu Murphy. Edited by
