Ticket to Merroir-Terroir Tasting (July 12 3:00-5:30pm)

Hello friends. As promised, today we have tickets to our first event at Full Pull in more than three years:

As I mentioned last week, wine is not the only product that reflects the place where it is grown. One of the great joys of living in the Pacific Northwest is access to some of the freshest, most “merroir”-expressive oysters in the world. Our July event will feature such oysters from three of the oyster farms run by Puget Sound Restoration Fund (PSRF), whose mission is to restore marine habitat, water quality, and native species in Puget Sound through tangible, on-the-ground projects. I’ve been a member of one such project – PSRF’s Port Madison Community Shellfish Farm – for a couple years now (if you care to read about my personal experience, last summer’s article in Hogsalt pretty well covers it). The oysters are fresh and delicious, the organization is well worth supporting, and all proceeds from the event will go directly to PSRF.

When I started to think about which winery should pour at this event, it really didn’t take long. The first time I ever tasted Ovum wines, John House asked to meet at Taylor Shellfish in Melrose Market so that we could sample his wines with oysters. One of his wines has a giant freaking oyster front and center on the label. It was kind of a no-brainer, and I’m just happy that John said yes. Now then, let’s dive into the specific details:

WHEN & WHERE
Saturday July 12, 3:00-5:30pm; Full Pull Warehouse

WHAT
Our friends at PSRF will bring ultra-fresh oysters (harvested that weekend) from each of their three farms: Port Madison (Bainbridge Island), Drayton Harbor (Blaine), and Henderson Inlet (Olympia). We should have enough oysters for everyone to sample about nine oysters total (three oysters from each of the three farms).

[Quick oyster geek note: all PSRF oysters are “triploids,” which means they cannot reproduce. I won’t say any more about the reproductive habits of these particular shellfish; suffice it to say that this type of oyster does not get “milky” or “spawny” during summertime and is hence perfect for warm-weather slurping.]

John House from Ovum will come up from Portland with his exceedingly oyster-friendly bottles, including sneak previews of as-yet unreleased wines. And then we’ll have some compelling bonus wines open: some that are oyster appropriate (I’ve got some old German Rieslings kicking around that need to be consumed before they begin their long descent) and some that are not (think Washington, think hard-to-come-by).

Finally, TPU members attending the event can pick up their available wines if they so desire.

WHO
This event is open to TPU members and their invited guests (TPU members can purchase as many tickets as they like at the lower price). It will be first come first served with no upper limit. We are constrained by the number of oysters that can be harvested that weekend (damned nature!), so if we hit that threshold, we’ll close ticket sales. But for now, sales are open, so have at it! We’ll look forward to seeing many of you on July 12.

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