The oysters and mignonettes were prepared with specific flavor profiles to complement each wine. And once we got the clockwise vs. counterclockwise tasting order figured out we were good to go through the six oysters and five wine pairings.
My favorite mignonette, served on a Hog Island Kumamoto, was the Pink and Sassy made with beet juice that was both sweet and spicy and really brought out the flavors of the 2007 SCV Sea Fog Cuvee Blanc de Noirs.
Every pairing was well matched to the wines. But my favorite pairing of the day was the "Fresh Kiss" a Tamales Bay Miyagi with a classic rice wine mignonette and the 2010 Winsdor Sonoma Sauvignon Blanc RRV. Sensational. It hit all the right notes and compelled me to buy a bottle of the wine on the spot. That's one power pairing!
Here's a little sideshow to give you a virtual taste of the event.
