WiAnno Oysters

wianno oystersWiAnno OystersWiAnno Oysters

WiAnno Oysters are farmed in racks and bags in the cold waters of West Bay on Cape Cod's southern shore. WiAnnos get their name from the Cape Cod village of WiAnno, near the oyster's beds, which itself is named aver a Wampanoag Chief of a Native American tribe that once lived in the area. As oysters go, WiAnnos lead an easy and pampered life. Dead Neck Island and WiAnno Head protect the oysters from the from the rough waters of Nantucket Sound. Rack and bag cultivated oysters grow in mesh cages staked a couple of feet off the bottom, protecting the oysters from predators and raised above the bottom, the oysters do not have to filter as much sand and muck to get their food so they grow fast with brittle shells that break easily while shucking - I broke 2 out of six cups.

Wianno Oysters with Pacific Coast Dry Apple Cider with Pino GrigioWiAnnos are big, growing up to 4" long, teardrop shaped with deep cups the color of old bones lightly washed by green algae. The caps have a slightly darker green algae wash. The dark green to blacked gilled pale, creamy meats fill the cup nicely with the liquor taking up the remaining 10 - 15%.

WiAnnos have a mild sea breeze smell with some broth and if you close your eyes you can almost smell the wind blowing through the marsh lands that lie between the oyster beds and the sea. The liquor is salty - saltier than the meat - and minerally with a mild cucumber note. The meats fill the mouth and are rich, brothy and buttery with mushroom notes, some sea weedy vegetal notes and a trace of bacon. Brininess is medium high, sweetness is medium low, and minerality is medium low. I am eating these with a Cider Brothers Pacific Coast Dry apple cider with Pinot Grigio and the apple notes in the cider play well with the oyster's sweet, salty, brothy, buttery flavors, bring out the bacon a little more and also reveal traces of fruit in the oyster. The oyster's minerals and the cider's tannins also work together to promote a pleasant drying finish. Slurping the oyster liquor, eating the oysters and drinking the cider, brings out the rich, sweet buttery, meaty, brothy character of the oyster and its liquor. The pairing and the oyster both rate 87.


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