Perfect Pairings: Rocca dei Mori, Only Rosato, 2010, Salento, Italy, 3415643

Oyster on the Half Shell

1. Scrub the oysters under cold water with a stiff brush to remove the dirt, especially in the hinge area where mud has a tendency to get trapped.

2. Next, find a durable thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand.

3. Using the towel as a mitt, place the oyster, cup-side down in the palm of your towel-covered hand with the hinge facing you; have a small bowl handy to catch the delicious juice.

4. Insert the tip of an oyster knife or dull butter knife as far into the hinge as it will go; don't jab it in there or you could break the shell. With gentle force, twist the knife back and forth to pry the shell open.

5. Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it.

6. Run the knife underneath the oyster to detach it completely, but leave it in its shell.

7. Tip out the briny liquor into the bowl and pour it back over the shucked oysters. Nestle the oysters in a bed of crushed ice or rock salt to keep them steady.







					Oyster on the Half Shell 1. Scrub the oysters under cold water with a stiff brush to remove the dirt, especially in the hinge area where mud has a tendency to get trapped. 2. Next, find a durable thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand. 3. Using the towel as a mitt, place the oyster, cup-side down in the palm of your towel-covered hand with the hinge facing you; have a small bowl handy to catch the delicious juice. 4. Insert the tip of an oyster knife or dull butter knife as far into the hinge as it will go; don't jab it in there or you could break the shell. With gentle force, twist the knife back and forth to pry the shell open. 5. Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it. 6. Run the knife underneath the oyster to detach it completely, but leave it in its shell. 7. Tip out the briny liquor into the bowl and pour it back over the shucked oysters. Nestle the oysters in a bed of crushed ice or rock salt to keep them steady.



	Rocca dei Mori • Only Rosato • 2010 • Salento, Italy • 3415643 Grape: Negroamaro appearance - bright, clear color - salmon pink aroma - moderate flavors (smell + taste) sweetness - dry, slight sweetness acidity - defined oak - fruit - raspberries, tart strawberries earth - sea salt tarragon body - medium-light alcohol - 12% tannins - serving notes - remove from the refrigerator and allow to approach room temperature before serving.				additional notes 1. Only Rosato is 100% Negroamaro from the heel of the boot of Italy. The name menas bitter blakc and refers to the slight bitter aftertaste. 2. This is not a sweet, fruity rose. In fact there is more of an earthy quality, think of fresh herbs. 3. There is an unusual character to this wine. It has been described as the fresh smell of the sea. The taste even has a slight salty quality. This is why we chose to pair it with oysters, a perfect match.