Terroir and merroir (the effect of a mollusk's environment on its flavor) come together at this oenophilic oyster tasting. Brooklyn Oyster Party will shuck fresh East Coast bivalves, served with homemade horseradish and cocktail sauce, and discuss six oyster varietals sourced from across North America's coasts. The vino buffs of City Winery will teach drinkers how to expertly pair six selections—including Italian Primaterra prosecco, a 2012 German Von Buhl dry rosé and the winery's own sauvignon blanc—with raw oysters based on their brine or sweetness.
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