Component 4: Meroir/Terroir + _____ (oysters)

4a) According to Paul Stephen Meroir is “merroir (pronounced mer-wär) is really just a fancy way to identify the nuanced flavors expressed in specific waterways.” Which isn’t wrong. We agree that is what it is in the most simplistic way. However, I also believe that how my taste buds, and body react to the oyster is meroir. I personally have a tough time enjoying the flavors because its such an interesting and intense experience. The feeling of the oysters tough slimy body in my mouth while isn’t the best feeling in my mouth I can still relate that to meroir.

Rachel Plenty Wolf

4b) I can defiantly see the different in flavor depending on which oyster I am eating at the time, however I don’t think I could taste the water and be like “Oh, this oyster came from here because the brine tastes similar.” I don’t think that I’ve eaten enough oysters really to be able to distinguish it like that. However, people who are experienced can definitely say that oysters taste differently depending on where they come from.  Depending on the place oysters clearly taste differently. An oyster grown from Penn Cove tastes very differently than an oyster from Judd Cove because the salinity is different, and so is the amount of nutrients that is in the different bays. This is why some people argue that oysters have a true “terroir” well “meroir” because they are directly affected taste wise by their environment.

Not ours: http://www.oysterguide.com/maps/northern-puget-sound/