Loading ...Monday, December 20, 2010
Browse through the grid of fantastic food images submitted by NOWNESS readers, click on a thumbnail to view an image full size and then vote for your favorites. You can also upload your own photographs, using the submissions form below. To read more about the competition, including details of the judging panel and prize, click here.
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Monday, December 20, 2010
There is hardly a better complement for briny bivalves than a chilled glass of crisp white wine, be it still or sparkling. Carla Rzeszewski, wine director at The John Dory Oyster Bar and The Breslin Bar & Dining Room, both in NYC’s Ace Hotel, suggests the perfect mates to this season’s gastronomic guest of honor.
Marc Ollivier, Clos de Briords Muscadet, 2009, Loire Valley, France
With very clear notes of lemon-lime and sea salt brine, this muscadet (from one of the best producers in the Pays de la Loire region) is made for oysters. A classic pairing.
Ameztoi, Getariako Txakolina, 2009, Spain
Grown on cliffs hanging over the ocean, these grapes lap up the sea air and the mineral content of the crushed shellfish soil; lean and mean, they’re an excellent transmitter of terroir. Beautiful with those opinionated East Coast oysters.
Bisol, Jeio Rose Prosecco, NV, Veneto, Italy
This little sparkler is drier than most regular prosecco. On the nose it’s playful red apple, mild peach and a touch of delicate floral notes, but on the palate it’s all tight, chiseled, tart fruit. Awesome with the creamy, sweet minerality of the West Coast oyster.
Stephane Tissot, Crémant du Jura, NV, France
A refreshingly offbeat take on champagne, made with the same grapes from a much higher elevation. Nutty notes and a mildly toasty nose make it the perfect stand-in for champagne at a fraction of the price.
Marc Hebrart, Rive Gauche-Rive Droite Grand Cru Brut, 2004, France
The luxurious option: what a bottle. A leader in the popular “grower champagne” trend, Hebrart is making these wild, raw, mineral-laden champagnes with unabashed heart and soul. This one drinks like a wine, offering hints of savory mushroom, a strong mineral spine and a fleshed out body of warm spice—the result of a touch of oak.
Monday, December 20, 2010
Oysters may not immediately connote yuletide tradition, but in parts of northern France and the southern US they are inextricably linked to Christmas, eaten raw with mignonette and cooked in stews, respectively. It is in part due to their seasonality in winter and in part due to custom: In France, Catholicism demands a carnal abstinence on the eve of a feast day, whereas the South eats, naturally, what it has in droves. We headed to chef April Bloomfield’s recently opened hotspot The John Dory Oyster Bar to sample the best oyster varieties sourced from US locales east and west. Swallow Magazine editor James Casey has provided tasting notes, while John Dory wine director Carla Rzeszewski has selected festive drink pairings here.
Our Guide to Great Oysters
1. Hog Island Sweetwater, CA
“From Northern California—these Pacific oysters are sweet and creamy, with a mineral finish.”
2. Mermaid Strait, PEI
“Canadian Atlantic oysters with a briny smoothness, and hint of cucumber.”
3. Fishing Creek James River, VA
“From the famed Chesapeake Bay, these larger oysters are salty and succulent.”
4. Island Creek, MA
“Buttery and briny, these cold-water oysters have a wonderful clean taste.”
5. Peconic Bay, Long Island
“Plump, savory, with a trace of buttery finish.”
6. Kusshi, BC
“Small in size, big in flavor. Originating in Japan, these Canadian gems are sweet, clean and creamy.”
7. Belon, ME
“A distinctly different species, originally from Northern France, these flat-shelled oysters are mild with a pleasing metallic tang.”
