Saturday night Mr. and Mrs. M dropped by and surprised us with four dozen shucked fresh oysters and some clarified butter. This was an easy challange.
Sat around solving the world's problems for a couple of hours going through the normal on-hand selection of cheeses and pate. Went through two bottles of
2000 Testarossa Chardonnay Castello (nice straw color with some citrus. Relatively pedestrian. 86 points.) and one bottle of
1999 Testarossa Pinot Noir Gary's (drinking nicely now. Lots of ripe fruits. Silky finish. 88 points.)
On to the oysters: peppered flour, chopped nuts a bread crumbs, into a pan of the clarified butter and fried until golden brown. Easy.
First course: Fried oysters with
2000 Saddleback Viognier Clarksburg . Light straw color. Big grapy aroma not particularly pleasant. Lots of grape, peach and violets in the mouth. Barely OK but does pair well with the oysters. 82 points. Finish the bottle and on to the second course.
Second course: Fried oysters with
2000 Turley "The White Coat" San Luis Obispo Co. (A blend of Roussanne, Viognier and Marsanne.) Things are getting better as we progresh

. Nice dark straw color. Funky flavors of honey and citrus really bring out the funky flavor of the oysters. I guess "funky" is good here. 89 points.
Third course/dessert: Guess what. Yes, fried oysters but with
2001 The Ojai Vineyard Viognier Roll Ranch "Ice Wine". WOW! WOW! This is a find! A nectar blessed by the gods. Wonderful apricot and sugar on the nose. Big and creamy, almost chewy fruits, honey and butter. Rates an exclamation point on DELICIOUS!. 96 points. Absolutely deliciously different with the oysters. A great dessert!
Lugged the 20 glasses back in to the cellar and hit the sack. Have a lot of hand washing ahead of me today but I will savor the great memory of the evening with each wipe of the towell.
