One of my all-time favorite movies has to be Disney’s Alice in Wonderland. I used to watch it over and over again as a kid and impersonate all of the characters voices (a talent I hold to this day). Dad somehow always ended up watching it with me and would recite this line from the story of The Walrus and the Carpenter to make me laugh…
“The time has come,” the Walrus said,
“To talk of many things:
Of shoes–and ships–and sealing-wax–
Of cabbages–and kings–
And why the sea is boiling hot–
And whether pigs have wings.”
If you’re not familiar with the story, it results in the Walrus and the Carpenter making friends with some oysters and then quickly making those oysters their lunch. Easier said than done, I always said, simply because raw oysters and I have never been friends. After trying to eat them multiple times, and not being able to get over the consistency, I decided to give up the fight and only eat them once they were cooked. But when I heard about the Wine and Oyster Pairing event at Dickie Brennan’s Bourbon House, I concluded that it was time to give raw oysters another shot. So, last Thursday evening, my boyfriend and I got spiffed up, took the drive downtown, paid $11 a person, and sat down to a dozen cold, fresh oysters on the half shell paired with six different white wines (a little fancier than what the Walrus and the Carpenter had). The oysters were absolutely huge, so at first I was a little hesitant about popping a whole one in my mouth. But after mixing the perfect cocktail sauce, asking for some saltines, and quickly following the raw oyster with delicious white wine, I found that even I could enjoy a raw oyster every now and then! The lesson learned, however, was that when it comes to raw oysters, I prefer my Gulf-dwelling friends to be smaller rather than larger.
The six wine pairings were: 1. Anne Amie Amrita, 2. Chateau Dimerie Muscadet, 3. Lioco Chardonnay, 4. Oyster Bay Sauvignon Blanc, 5. Saint Peyre Picpoul, 6. William Fevre Chablis. The Expert’s chose wine #3 and the People’s choice went to wine #1.