Oysters and wine, is there any better pairing of seafood and grape? I think not. Virginia’s Eastern Shore is one of the few places in the world where both of these indulgences are produced within scant miles of each other. Historically Virginia had a booming oyster trade throughout the Chesapeake and along the Atlantic coast that was blighted in the late twentieth century, but a new generation of watermen and women are commited to the resurgence of Virginia’s oyster heritage. November has recently been declared as Virginia Oyster Month and the Virginia Oyster trail has been established to highlight the emergence of Virginia as a premier oyster region.
I recently had the opportunity to explore more of the Eastern Shore’s oyster culture with Tom Gallivan, owner of Shooting Point Oyster Company. Located in the sleepy village of Bayford Shooting Point Oyster Company is a small, family run farm committed to sustainable aquaculture with a focus on water quality and reviving the Eastern Shore’s waterman heritage. Shooting Point’s unique location near the southern point of the Eastern Shore allows him to farm both on the seaside and the bayside producing 2 distinct oyster varieties. Grown in the the pristine salt marsh of The Atlantic Coast Preserve near Hog Island Shooting Point Salts offer up sweet plump oyster a clean briny finish. In contrast the Nassawadox Salts, grown in a a watershed of the Chesapeake Bay, are rich and buttery with just a hint of salt.
Tom was one of the first to bring aquaculture to the Eastern Shore and is one of the greatest proponents of Virginia as a premier oyster region. He and the rest of his crew are vested in the entire oyster growing process from seed to harvest; all of the oysters are culled and harvested by hand. While this is much more labor intensive it allows Shooting Point to keep a close eye on quality.
It was a crisp, early November morning with a bright blue sky and just a whisper of a breeze.
Perfect oystering weather if I do say so myself.
Time to get out on the water. Tom, along with long time Bayford waterman H.M. Arnold led us out on to the calm Nassawadox Creek. The location of Tom’s oyster beds is situated to take advantage of 3 watersheds resulting in a higher growth rate for the oysters.
Also along for the ride was Sherman, a Chesapeake Bay Retriever, crab hunter extraordinaire and unofficial welcoming committee for Shooting Point Oyster Company.
It was time for the big reveal. Tom hauls up an oyster cage with hundreds of palm sized bivalves, it took 2 years of watchful care to get to this point. Virginia oysters are thick and meaty with thin shells and have traditionally been shucked from the bill end and served on the flat shell.
Sampling oysters just minutes after they were plucked from the water was just sublime, but something was missing.
Wine.
We wound our way up Church Creek towards the bucolic Chatham Vineyards, warmly greeted at the dock by the vineyard’s owner, John Wehner (if Chatham Vineyards looks familiar you may remember it from my recent visit during a kayak-winery tour). The land (which has been continuously farmed since the 1600’s) has been in the Wehner family since the late 1970’s; John spent the majority of his childhood summers helping to restore the grand Federalist style home originally built in 1818. As a second generation wine-grower John and his wife Mills started Chatham in 1999, in part to raise their family in the relaxed natural setting the the Eastern Shore offers. Walking past the beautiful Chatham Estate towards the vineyard with the trees ablaze in autumnal color I could certainly see why.
At the tasting room Mills, exuding an air of easy-going elegance, greeted me with a hug like we had known each other for years. The crush pad was set up for Terrior & Merrior, an annual event highlighting the wines and oysters of the Eastern Shore.
I was in for a treat.
On deck were the three latest vintages of Chatham’s award winning steel-fermented Church Creek Chardonnay (fermenting in steel allows for the unique coastal terrior to really shine). While all three wines expressed the citrus and melon notes characteristic of chardonnays it was interesting to compare the buttery richness of the 2011, the bright zippiness of the 2012 and the lush fruit-forward flavor of the 2013 while discussing with John how each season’s weather produced such different flavors.
As wine is a product of its terrior, oysters are also representative of their merrior. Our oyster offerings were equally compelling with 3 varieties of bayside oysters and 2 seasides. The low salinity of Church Creek makes for the sweet buttery flavor of Henderson Brothers Oysters while tidal flows from the Chesapeake Bay lend a mineral note to Bernie and Becky Herman’s Westerhouse Pinks. Rounding out the Bayside offerings were Shooting Point’s Nassawadox Salts that I had the pleasure of tasting fresh from the water just hours before. Shooting Point also offered up their Shooting Point Salt grown in the Atlantic Coast Reserve near Hog Island producing an oyster that tastes purely of the ocean. Completing the tasting was H.M. Terry Co.’s Sewansecott Oyster, also grown in the Atlantic Coast Reserve,have a forward briny flavor that mellow into a sweet finish.
Do I have my favorites? Of course I do, but I’m not telling. Instead I think you should visit the Eastern Shore and sample the fruits of the coast for yourself.
I was graciously invited on this trip by the Virginia Tourism Corporation however, as always, all views and opinions are my own.
Katie @ Domestiphobia says
Looks divine! And this cracks me up: “Sampling oysters just minutes after they were plucked from the water was just sublime, but something was missing.
Wine.” <– It's like you're in my head. 😉
Brianna says
That’s why we are such good friends 🙂
Steph @Every Steph says
It looks like an incredible experience! I only recently tried oysters for the first time, and loved it. Oysters and wine? Yes please!
Brianna says
I’m a recent oyster convert too!
Jessica (Barcelona Blonde) says
While I’m not a huge oyster fan, I’d definitely be town for some wine tasting! It’s interesting that you describe them as having citrus and melon flavors – I don’t think I’ve ever tasted a melon-y wine before. Or maybe it’s just that my palate doesn’t pick up on those notes.
Brianna says
I find it to be more of a honeydew flavor but it may be what makes the wines grown in Virginia unique.
Corinne says
Love oysters! Love wine! I say “bring it on!”
Brianna says
That a girl!
Revati Victor says
Tried Oysters in Paris once, didn’t quite enjoy it, but the entire process definitely looks interesting!
Brianna says
Perhaps you’d enjoy a roasted oyster? Definitely a different texture when cooked.
Well Traveled Mile says
Looks like an experience to say the least! Love wine, but surprisingly I’ve never tried oysters, but I’ll take your word that they are good.
Brianna says
It was a fabulous experience getting to really know an undiscovered American foodway.
Alejandra Gil says
Im vegetarian and I don’t drink alcohol BUT I do enjoy a boat ride and watching people eat and drink (is this weird?) Thanks for sharing Ive never heard of Shooting Point Oyster Company. I have a lot of friends who will enjoy this!
Brianna says
You can find both Shooting Point and Sewansecott in NYC!
Susan says
Love oysters and love wine! Every summer my college town has a Oyster Festival and it’s one of my favorite events!
Kach Mu says
Oh my, it’s been so long since I have oyster! While looking at your pictures I’ve been craving for that! hahah! But anyway, thanks for reminding me how good wines are! I;m gonna grab some tonight! x
Emily @alongdustyroads.com says
After a dreadful experience with oysters in France many years ago, I think I’ve been put off for life! But the wine, yes, that will do nicely 🙂
Elaine J. Masters says
What a perfect day! I’m a great fan of west coast oysters but the size is wanting compared to what you savored. Lovely to have them paired with fine wine in such a setting. I’ll get out to the East coast to sample one of these days.
Brianna says
This was certainly one of the lovliest afternoons I’ve had in a while though I’m afraid I have been spoiled with these fabulous oysters!
Mandy says
Our nomadic journey will be taking us to Virginia for the spring. I’ve never had oysters, but you’ve made me want to give them a try. AND…I love wine.
Also, your photos are divine. =)
Happy Trails!
Mandy
AKA Mama Nomad
Brianna says
Thanks Mandy! Be sure to let me know when you make it to VA 🙂
Mindi @ 2foodtrippers says
I agree that oysters and wine is a perfect pairing. If the wine is sparkling, even better.
Sandra @ Tripper says
I love these family run businesses. They have such respect for their product and the culture around it, and that is the excellence of “customer service” (couldn’t find a better sentence…). These are the kind of experiences I like to have, this is the authenticity everyone (allegedly) seeks. Not a big fan of oysters but would be willing to try these and the wine of course 🙂
Jonny Jenkins says
Who ever said you had to convert water into wine??? The combination of the two is where it’s at!!!
Brianna says
Yes indeed!
Bianca (@ItsAllBee) says
Beautiful pictures! I am not a big fan of Oysters but I will take few glass or maybe bottles of that wine please.
Brianna says
The steel fermented Chardonnay is where its at!
Emily S says
This post has my senses going! I grew up on a creek off of the Chesapeake Bay (in MD) and you’ve got me missing home! Beautifully written with detail and fondness.
Brianna says
Thank you so much Emily! I really am falling for the charms of the Eastern Shore.
Elena says
Oysters and wine! Of course! I love them!
Brianna says
They reall are the perfect pairing 🙂
Andi says
I have lived in Virginia on two separate occasions and never ate oysters, I think I was too young. I stuffed myself to the brim with Maryland blue crab instead. I developed my love for oysters living in Washington state and then in France – I never knew there were so many varieties and I loved exploring all the sizes and flavors. I definitely need to figure out a reason to go back to Virginia to try these out!
Brianna says
Just let me know Andi, I’ll show you around!
estherjulee says
yum!! wine + oysters, and what a fun experience! I would love to go oystering one day to see the whole process for myself.
Brianna says
There is nothing like eating an oyster minutes after it was pulled from the water.
Amanda @ MoveLoveEat says
I’m personally not an oyster fan but it looks like a fun time!
Brianna says
Maybe you just need to try the right ones 🙂
Tamara @ We3Travel says
This looks so fun! I loved following your Instagram feed while you were there. I’m putting it on my list of festivals to go to!
Brianna says
Thanks Tamara, let me know if you’re down this way and I will show you around!
Anne Klien ( Meaanne) says
Oh wow oyster and wine is just perfect 🙂
Brianna says
I can’t remember a better afternoon
Heather | girlichef says
Oh, that is an absolute dream day for me! I knew about Virginia’s wine culture, but not the oysters. I usually enjoy my oysters with whisky, but I’d happily sample them with wine. Amazing trip!
Brianna says
Now oysters and whiskey sounds like an amazing combo too!
Kate & Mark @ Vagrants Of The World says
Oysters straight from the water- Its how life should be! And wine, well thats just the natural oder of things!
Brianna says
The only sad thing is I will like never have a better oyster!
Veronika says
Great educational post..! I enjoyed reading about the process. I’d myself go rather straight for the wine, but I think even I’d manage to taste the oysters. Straight from the source is the best!
Brianna says
Straight from the source for both the oysters and wine 😉 I loved it!
Sammi Wanderlustin' says
Always with the wine Brianna 😉
Oysters, tho’…. I can’t imagine eating them! Especially after watching that Friends episode where Joey wipes one on Chandlers coat thinking its snot! Blllleeeuuurgh! Not for me.
Brianna says
You can never go wrong with wine. LOL at the Friends reference!
Tim says
That looks like a great time and as I sit here thinking about I find myself tasting the oysters and wine and wanting to be there. mmmm.
Brianna says
There is nothing like seafood plucked straight from the water.
Leah of The Mochilera Diaries says
I feel like one of the only people in the world who can’t stomach seafood, oysters included. I’ll stick to the wine, thankyouverymuch. 🙂
Brianna says
That’s ok, more seafood for me:)
Kate says
Oysters and wine sounds very nice. Anything fresh (with wine) is great and even better if its local and you’re involved in the process somehow 🙂 sounds like you had a great day. What a setting! Beautiful house and I bet it was an area full of history. Thanks for sharing
Brianna says
It was a fabulous day, I really was fortunate to have that experience.
Jessica @ The Dining Traveler says
Eastern Shore is on my list to go since it’s so close to DC. This story and photo is convincing enough!
Brianna says
The Eastern Shore has a lot of hidden surprises 🙂
Shere says
Definitely you had a great day!! Although I love wine too, I might skip the oyster part. I’m not such a fun of fish.
Alli says
I would love to try this experience, oysters and all (they look HUGE!) Looks like the perfect venue for such an event!
Brianna says
It will be hard to top this!
Melissa says
I LOVE the Eastern Shore of VA (and MD)! Such a neat place. I’d love to try that Oyster experience but well, I wouldn’t want to eat them! LOL 🙂
Brianna says
I’m sure Sherman would eat whatever you don’t want
christine says
Can’t beat wine and oysters! Looks like a fun a day 🙂
Brianna says
True on both accounts!
Adrian of Adrian's Travel Tales says
I have never been able to successfully shuck an oyster but this places gives me incentive to keep trying! The combo of wine and oysters is one I haven’t tried before but really want to give a go.
Brianna says
Luckily all the shucking was done for me. I will have to give it a shot myself sometime 🙂
Hector Cortez says
Seems great! Oysters and wine sucha great combination 😀
Brianna says
It was a great pairing, I’ve been thinking about them ever since!
Carmen | Carmen's Luxury Travel says
I’m not a big fan of oysters, tried them a while ago. It’s interesting to read how they are grown in the water beds. Thanks for sharing.
Brianna says
I only recently became a fan of oysters but knowing where they come from and how they are grown gives me a deeper appreciation for them.
Hanna says
Wow, this is something I’d love to try! I love sea food and I love wine so I guess I’d enjoy it, especially in such a wonderfull scenery! 🙂
Brianna says
There is nothing like getting an oyster just seconds after it was plucked from the water.
Jenna says
Lovely photos and descriptions, Brianna. I have never grown to appreciate oysters, which is a shame since I could have a similar experience here in CA. There are some fantastic places to have fresh oysters (with an ocean view) and local wine around the Bay Area/Point Reyes. I guess I’ll have to be happy with other wine pairings and maybe develop a taste for oysters later. 🙂
Brianna says
Jenna, the Eastern Shore has a wealth of other foods that will pair well with Chatham Vineyard’s offerings and leave more oysters for me 🙂
Terumi says
Wow that looks amazing! I’m not really an oyster fan but it’s so cool that you can just pluck them out of the ocean and eat them, I might have to try that one day. Beautiful pictures:)
Brianna says
An oyster straight from the water may turn you into a fan….
melody pittman says
Oh how I’d love to try this restaurant. Truth is, I have never truly eaten an oyster but the looks of them makes me a little squeamish. Maybe some day you can teach me how to do it right and perhaps I will love them. The process of dressing them all up and all the jazz is quite poetic so I love to watch people preparing them for the perfect bite. Great photos. 😉
Brianna says
I found that the only accompaniment a good oyster needs is a fine glass of wine 🙂