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What to Drink with Raw Oysters: Diatom Chardonnay
Greg Brewer, owner and founder of Brewer-Clifton and Diatom wines, is in the house! Greg was named Wine Enthusiast's 2020 Winemaker of the Year and Robert Parker recently gave his Diatom Chardonnay 98 points.
More importantly, Greg is a delight - and one of the most interesting perspectives on winemaking we've ever heard.
Why the Pairing Works: The raw, unadulterated Diatom Chardonnay (no oak, no malolactic fermentation, no lees aging) is a big and beautiful wine. Oysters love acid, and the lemon/citrus elements of this wine play the part of lemon wedge. Both the wine and the oysters are raw and unencumbered and highlight the purity of terroir and 'Merroir' (our new word for the terroir of the sea!)
Diatom Chardonnay Tastes Like: 🌊 (Listen to Greg's explanation!)
Netflix/Bingeable Series: The Chef's Table
"Diatom is motivated by the pursuit of subtraction and refinement. It is the polishing of a grain of rice until one has reached its ultimate inner core. We strive for a recognition of place with as little disturbance, distraction or interference as possible. The resulting wines have a sense of transparency and a purity of intent and purpose."
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By Conner TaylorGreg Brewer, owner and founder of Brewer-Clifton and Diatom wines, is in the house! Greg was named Wine Enthusiast's 2020 Winemaker of the Year and Robert Parker recently gave his Diatom Chardonnay 98 points.
More importantly, Greg is a delight - and one of the most interesting perspectives on winemaking we've ever heard.
Why the Pairing Works: The raw, unadulterated Diatom Chardonnay (no oak, no malolactic fermentation, no lees aging) is a big and beautiful wine. Oysters love acid, and the lemon/citrus elements of this wine play the part of lemon wedge. Both the wine and the oysters are raw and unencumbered and highlight the purity of terroir and 'Merroir' (our new word for the terroir of the sea!)
Diatom Chardonnay Tastes Like: 🌊 (Listen to Greg's explanation!)
Netflix/Bingeable Series: The Chef's Table
"Diatom is motivated by the pursuit of subtraction and refinement. It is the polishing of a grain of rice until one has reached its ultimate inner core. We strive for a recognition of place with as little disturbance, distraction or interference as possible. The resulting wines have a sense of transparency and a purity of intent and purpose."