| Selene Wines
Hog Island Oysters
Owner/Winemaker Mia Klein and Vineyard Owner Larry Hyde
Selene Wines, which is named after the Greek “mother goddess” of the full moon, is winemaking consultant Mia Klein’s personal label. Started in the early 1990s, Selene’s first offerings were a 1991 Napa Valley Merlot and a 1992 Hyde Vineyard Sauvignon Blanc. The 2006 Sauvignon Blanc (Musque selection) is the 15th anniversary bottling from that same Carneros-region vineyard. Selene also offers Cabernet Sauvignon and a Napa Valley Red Wine, labeled under “Chesler,” that’s an 84% Cabernet Franc, 14% Merlot and 2% Cabernet Sauvignon blend.
Klein strives to capture the vineyard’s vibrancy and uses minimalist winemaking techniques to create supple, balanced wines that have the complexity it takes to pair well with many types of food. The 2006 Hyde Vineyard Sauvignon Blanc features aromas of nectarine, pear, honeydew, papaya, pineapple and citrus. It’s paired here with one of Mia’s favorite Sauvignon Blanc accompaniments: Hog Island oysters. The balance and acidity of the spicy oysters, when combined with the wine’s creamy mouthfeel and stone fruit flavors, promises to refresh your springtime palate.
|Hog Island Oysters
|At least six oysters per person
Fresh-squeezed Meyer lemon juice
Your favorite hot sauce (we like Tapatio Hot Sauce and/or Castillo Salsa Habanera)
|Spicy barbecue sauce (we like Leon’s)
Fresh, crushed garlic
Served raw on the half-shell:
We prefer the smaller-sized, sweetwater oysters, as we feel they have the perfect balance for consuming on the half shell. Add some fresh Meyer lemon juice and a few drops of hot sauce to each oyster.
Put some shucked oysters (they can be larger for this) on the grill for one minute over high heat. Mix some spicy barbecue sauce with a generous amount of fresh, crushed garlic (through a garlic press). Make enough sauce for a generous teaspoon for each oyster. Put the sauce on each oyster while they’re still on the grill, and grill just long enough for the sauce to be bubbling, without overcooking the oyster.
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