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Vineyard meets Sea – Fresh oysters and German wines at ProWein 2017

03/16/2017

Sparkling wines with oysters – that is the classic combination that everyone knows. But does it always have to be Sekt? And what is important when it comes to pairing still and sparkling wine with oysters? The answers are to be found at the ProWein pavilion of the German Wine Institute (DWI) in Hall 13 (13A90), when fine oysters from the Netherlands are presented with the best growths from Germany´s vineyards.


Sunday, 19 March at 14:00 and 15:00h, as well as on 20 March at 15:30h

In Jean Dhooge from the historic shellfish farm “Oesterij Dhooge”, the DWI has found an acknowledged oyster expert who will not only unveil the secrets behind oyster farming to an interested audience but also show how well this precious seafood combines with Riesling & Co. Jean Dhooge farms a variety of oysters in Oosterschelde (Eastern Scheldt) and the Grevelingenmeer (Lake Grevelingen) nature reserve which call for different wine partners.

The cupped-shell oyster “Creuse”, for example, is harvested after 3 – 4 years in the estuarine area of the rivers Rhine, Maas and Scheldt. Here the oysters develop a clear and fine briny flavour. Those who can do without the classic spritz of lemon juice will be rewarded with the taste of a fresh sea-breeze. That is the perfect match for a dry Riesling from the poor slate soils of the Mosel, which likewise acquires a clear and bright, mineral flavour. Moreover, with its fine and delicately heady aromas of white blossom and citrus notes, Riesling brings exciting facets to this combination.

From the Grevelingenmeer nature reserve, Jean Dhooge collects the oyster “Creuse Speciaal” from the seabed after just 2 – 3 years. This deep oyster with its almost creamy texture appears less salty but instead has a delicately sweet flavour. This finds its perfect partner in a creamy Pinot Sekt from the Pfalz. This traditional method sparkling wine from Weiss- and Spätburgunder (Pinots Blanc and Noir) spent 36 months on its lees and shows with its lasting and delicate mousse just how much momentum the topic of Premium Sekt in Germany has gathered.

The “Oesterij Dhooge” is especially proud of the shallow Imperial oyster, which is famous not only for its firm flesh but also for its delicately sweet, nutty and fine briny taste. The “Dutch Imperial”, which disappeared from the Grevelingenmeer in the 1960s, was reintroduced into the national park by Jean Dhooge among others. It is cultivated free, directly on the seabed and grows especially slowly, taking 4 – 5 years before it can be harvested. The complex and especially lasting flavour lends itself beautifully to a Riesling from the legendary Roter Hang (red slope) in Nierstein, Rheinhessen. These Rieslings impress on the palate with their textural depth and intense minerality - ideal to match the powerful taste of the oyster with no risk of falling behind.

The DWI offers the tastings to fair visitors for a small contribution which will be donated 100% to the charity “Wine Saves Life”. The organization supports child and adolescent aid projects at home and abroad.

What is important when it comes to pairing still and sparkling wine with oysters? The answers are to be found at the ProWein pavilion of the German Wine Institute (DWI) in Hall 13 (13A90), when fine oysters from the Netherlands are presented with the best growths from Germany´s vineyards.