Three Favorite Insights from Oyster Tastings
Over the course of the last few weeks, the Terroir program was given opportunities to try “merrior” within our “terrior” tastings. We had tastings at different locations Tomales Bay, in California, Taylor Shellfish, and Donedei Winery.
Here are some of our favorite insights:
| Name | Date/Time/Location | Insight |
| North Eld inlet Oyster | February 11th, 12pm at Taylor Shellfish | We had the opportunity to savor three pacific oysters
all grown in various areas around the inlet. The North Eld Inlet pacific oyster stood out as the most buttery and well balanced. This highlighted the influence of water conditions on the flavor of seemingly equal oysters. |
| Smoked Pacific Oysters | February 18th, 3pm at Donedei Winery. | In the book, Consider the Oyster, the author provides
many recipes on how to eat different oysters. We learned about flavors, while sampling the oysters in different ways. |
| Kumamoto
Oysters |
February 18th, 2pm at Donedei Winery. | The Kumamoto oyster is a luxury, sweeter and less briney
flavored oyster, with hints of melon. We were able to compare the meroir of the oyster to some of the other types we tried. |
- Written By: Alana Mousseau
- Edited by: Katherine Garcia
