In this episode, VIA Italian Wine Ambassador Roddy Ropner brings us on another journey to Japan to discover another delicacy: oysters! Roddy chooses a Piedmontese white wine from native grape Timorasso to pair with either raw or cooked oysters. Enjoy!
"When winter comes to Japan, it brings blue skies and plum blossoms. It's also the season for oysters -- known as ‘kaki' on the island nation, where more than 25 species can be found. Often eaten raw or cooked with rice, they can also be deep fried, perfect for cold winter days. Timorasso, a native grape of southwest Piedmont, makes for a happy match. This little known variety, which was rescued from near-extinction by Walter Massa in the 1990s, continues to grow in popularity.. Expect high acidity and mineral notes, alongside citrus, white flowers & almonds. Irresistible!"