"Michael Pronay" wrote:

I have a single bottle of Sepp Moser Grüner Veltliner
'Breiter Rain' 2005 awaiting an appropriate occasion.

What would be an appropriate food match, Michael?


No problem with food. Grüner Veltliner is the most versatile
and food friendly grape on this planet. It does even well with
notorious "problem kids" such as asparagus or artichokes.

So feel free to serve whatever you like.


A friend called by this sunny Sunday evening with a bucket full of freshly
picked, Pacific Oysters, not four hours from the tidal waters of the
Northland coast.

While Pete shucked the shellfish, I tossed the bottle of Sepp Moser Grüner
Veltliner 'Breiter Rain' 2005 into the freezer (10 minutes was all the time
we could wait).

What a sensational match - at this time of the year, these naturally grown
"wild" oysters are fat and in their prime.

A sprinkle of freshly ground black pepper and a squeeze of lemon were all
that was required.

I consumed 3 dozen oysters in 30 minutes (and I am proud to admit it!!!!!!!)

And Michael, the GV was simply superb with the oysters - medium bodied, with
citrus notes and an appealing, spicy overlay with fine balancing acidity -
perfect!

--

st.helier

Oooh ... how you make my mouth water. Long gone are the days when I
could head down to the Bowentown heads and pick rock oysters within 50
feet of the beach.

Has the Bluff oystery recovered yet?




On 2007-11-17 22:50:31 -0800, "st.helier" said:

A friend called by this sunny Sunday evening with a bucket full of freshly
picked, Pacific Oysters, not four hours from the tidal waters of the
Northland coast.

While Pete shucked the shellfish, I tossed the bottle of Sepp Moser Grüner
Veltliner 'Breiter Rain' 2005 into the freezer (10 minutes was all the time
we could wait).

What a sensational match - at this time of the year, these naturally grown
"wild" oysters are fat and in their prime.

A sprinkle of freshly ground black pepper and a squeeze of lemon were all
that was required.

I consumed 3 dozen oysters in 30 minutes (and I am proud to admit it!!!!!!!)

And Michael, the GV was simply superb with the oysters - medium bodied, with
citrus notes and an appealing, spicy overlay with fine balancing acidity -
perfect!

"st.helier" wrote in message
...

"Michael Pronay" wrote:

I have a single bottle of Sepp Moser Grüner Veltliner
'Breiter Rain' 2005 awaiting an appropriate occasion.

What would be an appropriate food match, Michael?


No problem with food. Grüner Veltliner is the most versatile
and food friendly grape on this planet. It does even well with
notorious "problem kids" such as asparagus or artichokes.

So feel free to serve whatever you like.


A friend called by this sunny Sunday evening with a bucket full of freshly
picked, Pacific Oysters, not four hours from the tidal waters of the
Northland coast.

While Pete shucked the shellfish, I tossed the bottle of Sepp Moser
Grüner Veltliner 'Breiter Rain' 2005 into the freezer (10 minutes was all
the time we could wait).

What a sensational match - at this time of the year, these naturally grown
"wild" oysters are fat and in their prime.

A sprinkle of freshly ground black pepper and a squeeze of lemon were all
that was required.

I consumed 3 dozen oysters in 30 minutes (and I am proud to admit
it!!!!!!!)

And Michael, the GV was simply superb with the oysters - medium bodied,
with citrus notes and an appealing, spicy overlay with fine balancing
acidity - perfect.
--
st.helier
My wife and I had the privilege to taste New Zealand Oysters for the first
time at a restaurant in Toronto in September. We were blown away,
definitely the finest we'd ever had. The experience has us looking into
vacationing down there to inhale oyster and quaff Cloudy Bay Sauvignon
Blanc.

In article 2007111808354516807-me@donotreplycom,
AxisOfBeagles wrote:

Oooh ... how you make my mouth water. Long gone are the days when I
could head down to the Bowentown heads and pick rock oysters within 50
feet of the beach.

Has the Bluff oystery recovered yet?




On 2007-11-17 22:50:31 -0800, "st.helier" said:

A friend called by this sunny Sunday evening with a bucket full of freshly
picked, Pacific Oysters, not four hours from the tidal waters of the
Northland coast.

While Pete shucked the shellfish, I tossed the bottle of Sepp Moser Grüner
Veltliner 'Breiter Rain' 2005 into the freezer (10 minutes was all the time
we could wait).

What a sensational match - at this time of the year, these naturally grown
"wild" oysters are fat and in their prime.

A sprinkle of freshly ground black pepper and a squeeze of lemon were all
that was required.

I consumed 3 dozen oysters in 30 minutes (and I am proud to admit it!!!!!!!)

And Michael, the GV was simply superb with the oysters - medium bodied, with
citrus notes and an appealing, spicy overlay with fine balancing acidity -
perfect!

The once finest oysters in the world are again being harvested in the
Lynnhaven River here in Virginia Beach. They don't know how long they
will allow the harvest to continue but I have only heard tales of these
oysters as harvesting them has been banned for 25-30 years due to
pollution.

Really? Because you recommend them, I will seek them out and try them.
To date, I've not been convinved of the qualities of East Coast oysters
-- not enough flavor for me, and too 'sandy' tasting (not texture). But
then, have not had Virginia Beach oysters - only Long Island and
Maryland.

I prefer the cold, clear water oysters of New Zealand, Tomales Bay and,
expecially, Washington State.

As for Gulf oysters .... yuk ....


On 2007-11-18 12:01:50 -0800, Lawrence Leichtman said:

The once finest oysters in the world are again being harvested in the
Lynnhaven River here in Virginia Beach. They don't know how long they
will allow the harvest to continue but I have only heard tales of these
oysters as harvesting them has been banned for 25-30 years due to
pollution.

In article 2007111812134416807-me@donotreplycom,
AxisOfBeagles wrote:

Really? Because you recommend them, I will seek them out and try them.
To date, I've not been convinved of the qualities of East Coast oysters
-- not enough flavor for me, and too 'sandy' tasting (not texture). But
then, have not had Virginia Beach oysters - only Long Island and
Maryland.

I prefer the cold, clear water oysters of New Zealand, Tomales Bay and,
expecially, Washington State.

As for Gulf oysters .... yuk ....


On 2007-11-18 12:01:50 -0800, Lawrence Leichtman said:

The once finest oysters in the world are again being harvested in the
Lynnhaven River here in Virginia Beach. They don't know how long they
will allow the harvest to continue but I have only heard tales of these
oysters as harvesting them has been banned for 25-30 years due to
pollution.

These have not been on the market for many years. They were the
favorites of Diamond Jim Brady.

Lawrence wrote on Sun, 18 Nov 2007 17:04:33 -0500:

?? Really? Because you recommend them, I will seek them out
?? and try them. To date, I've not been convinved of the
?? qualities of East Coast oysters -- not enough flavor for
?? me, and too 'sandy' tasting (not texture). But then, have
?? not had Virginia Beach oysters - only Long Island and
?? Maryland.
??
?? I prefer the cold, clear water oysters of New Zealand,
?? Tomales Bay and, expecially, Washington State.
??
?? As for Gulf oysters .... yuk ....
??
?? On 2007-11-18 12:01:50 -0800, Lawrence Leichtman
?? said:
??
?? The once finest oysters in the world are again being
?? harvested in the Lynnhaven River here in Virginia Beach.
?? They don't know how long they will allow the harvest to
?? continue but I have only heard tales of these oysters as
?? harvesting them has been banned for 25-30 years due
?? to pollution.

I'd dispute the title of "best"! I liked Chincoteague oysters,
also from the Chesapeake, but I haven't seen them in years.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

In article lc30j.609$oL5.602@trnddc05,
"James Silverton" wrote:

Lawrence wrote on Sun, 18 Nov 2007 17:04:33 -0500:

?? Really? Because you recommend them, I will seek them out
?? and try them. To date, I've not been convinved of the
?? qualities of East Coast oysters -- not enough flavor for
?? me, and too 'sandy' tasting (not texture). But then, have
?? not had Virginia Beach oysters - only Long Island and
?? Maryland.
??
?? I prefer the cold, clear water oysters of New Zealand,
?? Tomales Bay and, expecially, Washington State.
??
?? As for Gulf oysters .... yuk ....
??
?? On 2007-11-18 12:01:50 -0800, Lawrence Leichtman
?? said:
??
?? The once finest oysters in the world are again being
?? harvested in the Lynnhaven River here in Virginia Beach.
?? They don't know how long they will allow the harvest to
?? continue but I have only heard tales of these oysters as
?? harvesting them has been banned for 25-30 years due
?? to pollution.

I'd dispute the title of "best"! I liked Chincoteague oysters,
also from the Chesapeake, but I haven't seen them in years.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

As with everything best is relative to one's taste. I have never had
these so best is strictly based on previous reputation. I don't mean to
get anyone's panties in a wad over this but this is an exciting
development as this river and estuary has been too polluted to use for
anything eating wise in a lot of years. This cleanup is a fluke of a low
rain season and the concerted effort of the Chesapeake Bay Foundation
and they should be congratulated. I have an order in for them and will
give them the taste test. My favorites normally come from Portland and I
have never seen New Zealand oysters on a menu at any place I have been
so I can't say one way or the other I like them.

"Lawrence Leichtman" wrote in message
...
In article lc30j.609$oL5.602@trnddc05,
"James Silverton" wrote:

Lawrence wrote on Sun, 18 Nov 2007 17:04:33 -0500:

?? Really? Because you recommend them, I will seek them out
?? and try them. To date, I've not been convinved of the
?? qualities of East Coast oysters -- not enough flavor for
?? me, and too 'sandy' tasting (not texture). But then, have
?? not had Virginia Beach oysters - only Long Island and
?? Maryland.
??
?? I prefer the cold, clear water oysters of New Zealand,
?? Tomales Bay and, expecially, Washington State.
??
?? As for Gulf oysters .... yuk ....
??
?? On 2007-11-18 12:01:50 -0800, Lawrence Leichtman
?? said:
??
?? The once finest oysters in the world are again being
?? harvested in the Lynnhaven River here in Virginia Beach.
?? They don't know how long they will allow the harvest to
?? continue but I have only heard tales of these oysters as
?? harvesting them has been banned for 25-30 years due
?? to pollution.

I'd dispute the title of "best"! I liked Chincoteague oysters,
also from the Chesapeake, but I haven't seen them in years.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

As with everything best is relative to one's taste. I have never had
these so best is strictly based on previous reputation. I don't mean to
get anyone's panties in a wad over this but this is an exciting
development as this river and estuary has been too polluted to use for
anything eating wise in a lot of years. This cleanup is a fluke of a low
rain season and the concerted effort of the Chesapeake Bay Foundation
and they should be congratulated. I have an order in for them and will
give them the taste test. My favorites normally come from Portland and I
have never seen New Zealand oysters on a menu at any place I have been
so I can't say one way or the other I like them.

The New Zealand oysters I tasted were the very best I've ever had, and the
most expensive. I suppose the 12,000 mile journey might have had something
to do with the cost. They were a bit like Kumamoto oysters but with bigger
flavors, a fireworks display for the mouth.