Calling All Oyster and Wine Producers

Dec 18, 2008

Do you grow a brilliant oyster that I’ve thus far overlooked? Or an oyster that I’ve covered before, but is now reaching its midwinter peak of savory perfection and is ripe for new attention? Or maybe you make a white wine so crisp and minerally that it pairs with oysters for that oft-sought, rarely-achieved “Bliss Factor,” as ostreaphile Jon Rowley calls it. Send a sample my way for my holiday roundup of tasty oysters and oyster wines:

 Rowan Jacobsen

814 Number Ten Pond Road

East Calais, Vermont 05650

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