Let’s talk oysters, one of my favorite kinds of shellfish. I eat them all year long (even though some say they should only be consumed during the cooler months), but I don’t really think too much about them, beyond their delicious taste. But last week I received an email from a fish market in Portland, Maine that got me reflecting upon oysters as more than just a tasty treat.

The email was from Harbor Fish Market, a local landmark, and it offered many interesting facts about oysters, some I knew, others I didn’t.

Did you know. . . ?

There are only 5 species of oysters harvested in the US: Pacific (aka Japanese), Kumamoto, European, Atlantic, and Olympia. Each species looks quite different, and can be differentiated by their shells. For example, Kumamoto oysters are smaller, with a round and pale looking shell, while Atlantic oysters are shaped like a tear drop and are often larger.
Oysters offer a wide variety of flavors and textures depending upon where they are harvested. Generally, an oyster from the east coast is going to have a more briny taste, while an oyster from the West Coast will be sweet and cucumbery, often with a more fish-like taste.
How to eat raw oysters: Always take a couple bites of each oyster. Some people just throw their head back and swallow them whole, but if you chew the oyster, you will get a much better taste of the salty belly and sweet muscle.
Oysters can be cooked. Oysters are wonderful on the grill with garlic butter, or even a spicy sauce drizzled over them. They do well with quick, hot heat, rather than low and slow. Raw or cooked, oysters are flavorsome.
Oysters are beneficial to our waters. These tiny bivalves feed by filtering 30 to 50 gallons of water through their gills — per day, per oyster! In doing so, oysters help keep the water clean and clear for underwater grasses and other aquatic life.
Oysters are great for your garden. Instead of throwing the shells away, make them into fertilizer (read more at growingorganic.com). Oyster shells contain a lot of calcium and other nutrients that improve the PH balance of the soil, leading to healthier, brighter-looking flowers, fruits, and vegetables.
Oysters are great for people. These tasty mollusks contain a lot of lean protein, minerals and vitamins, including zinc, which boosts the immune system and improves energy levels. It’s not surprising that oysters, rich in amino acids that trigger increased levels of sex hormones, have long been considered an aphrodisiac.

Wine and Oysters

Oysters can be paired with just about any wine, although I would stay away from heavy, tannic reds. I love savoring raw oysters with crisp mineral-driven Chablis, or bright, lemony Sauvignon Blanc from the Loire Valley (Sancerre, for example). Many people love Muscadet with raw oysters. This bone-dry, light-bodied white wine comes from Loire Valley vineyards that are close to the sea.

Cooked oysters can be paired with fruitier whites, like Albariño from Northern Spain, or Greco di Tufo from the Campania region of Southern Italy. The cooked versions can also pair well with light-bodied reds, such as Pinot Noir from Alsace, or Bardolino from Northern Italy.

But if I’m in the mood for bubbles, then a traditional method sparkling wine is my go-to choice with oysters. Wines made this way (Champagne), with a second fermentation in the bottle, tend to have a rich, yeasty quality that goes particularly well with the briny, earthy flavor of oysters.

And while nothing goes with oysters quite like a fine Champagne, there are many other sparkling wines made in a similar fashion that pair just as well. One of my favorites comes from Northern Italy’s Trentodoc wine region, where the fresh mountain air of the Dolomites lends a beautiful crispness to the wine.

Ferrari Trento, A Symbol of The Italian Art of Living

Ferrari winery was started over 100 years ago by Giulio Ferrari, a winemaking pioneer in Trentino, who was the first to realize the area’s potential for top-quality sparkling wines. Since 1952 Ferrari has been owned by the Lunelli family and is known today as one of Italy’s top sparkling wines. These well-balanced sparkling wines offer bright, refreshing acidity, along with a wonderful balance of fruit and yeastiness. Read more about the winery here.

A winning combination: Ferrari sparkling wines with oysters — pool-side, beach-side, and inside!

Where to find Ferrari wines in NYC

A wide range of Ferrari wines can be found at select wine shops, including Columbus Circle Wine and Spirits (1802 Broadway), Oak and Barrel (235 East 57th St), and Greenwood Grape and Still (734 4th Avenue, Brooklyn).

Il Patio di Eataly outdoor café (Flatiron) offers premium-quality, vintage Ferrari Riserva Lunelli 2006 for $130/bottle.