National Oyster Week finishes this weekend and is the perfect time to celebrate one of the ocean’s most elegant delicacies — and at Colloca Estate Winery, we’re raising a glass (and a shell) to the incredible harmony between East Coast oysters and local Colloca wines.
Since opening our new Raw Bar this season, we have had the opportunity to try several kinds of oysters that our purveyors deliver twice a week. Three East Coast varieties made the cut for our menu – three standout oysters, each with a unique flavor profile shaped by their waters of origin:
• Chesapeake Bay Oysters (Maryland) – Hailing from the largest estuary in the United States, these oysters are known for their plump, meaty texture and mild, lightly salty flavor. The nutrient-rich waters of the Chesapeake give them a sweet finish, making them an approachable choice for both first-time and seasoned oyster lovers.
• Long Island Bluepoint Oysters (New York) – Harvested from the cold, briny waters of Long Island Sound, Bluepoints have a crisp salinity balanced with subtle minerality. Their clean, refreshing taste and firm texture make them a classic that has been celebrated on raw bars for more than a century.
• Standish Duxbury Bay Oysters (Cape Cod, MA) – Grown in the nutrient-rich tidal waters of Massachusetts’ Duxbury Bay, these oysters are prized for their buttery texture and briny-sweet complexity. Their cold-water upbringing imparts a deep, layered flavor with a touch of seaweed earthiness.
Just as each oyster reflects its merroir — the marine equivalent of terroir — our wines express the unique character of our Lake Effect Vineyard®, perched along the shores of Little Sodus Bay on the southern shore of the Great Lake Ontario. The constant breezes off Lake Ontario temper our climate, allowing for a slow, even ripening season. Together with the warm summer days, cool nights, and the ancient glacial till soils we are blessed with compose our terroir. These demographics produce wines with vibrant acidity, distinct minerality, and aromatic depth that make them exceptional partners for fresh oysters.
Perfect Pairings to Try:
• Lake Effect Vineyard Dry Riesling – Crisp, citrusy, and minerally, this wine is a natural with Long Island Bluepoints, highlighting their briny freshness.
• Lake Effect Vineyard Semi-Dry Riesling – A touch of sweetness balances the salinity of Chesapeake Bay oysters, enhancing their gentle, sweet finish.
• Lake Effect Vineyard Chardonnay – With notes of apple, pear, and a whisper of oak, this pairs beautifully with the creamy, buttery character of Standish Duxbury Bay oysters.
• Mindy’s Giggle Juice – Playful, refreshing, and fruit-forward, this crowd favorite offers a lively contrast to the delicate salinity of all three oyster varieties.
• Kaibo Sparkling Brut – The crisp bubbles and bright acidity cut through the richness of the oysters, cleansing the palate between each briny bite.
While you’re here for oysters and wine, make the most of your visit — enjoy a full dining experience at our Trattoria Sicilian Bistro, where the flavors of coastal Italy meet the bounty of Central New York. We source local produce from our neighbors at Chestnut Creek Farm to deliver farm to table ingredients as much as possible. Or stop by our Tasting Room to explore our wines, enjoy a guided tasting, and take home your favorites to pair with your own preparations.
This National Oyster Week, join us at Colloca Estate Winery to toast to the treasures of both sea and soil — where East Coast waters meet Lake Ontario vines for unforgettable flavor.