Oysters, with their briny flavor and texture, are one of the greatest pairings for Prosecco.
There’s a reason why Prosecco is essentially considered the official wine of Venice. Actually, there are two reasons.
The first is that in the era before modern transportation, the Piave river made it easy to transport all kinds of goods, including wine, from Treviso province to the city on the lagoon, as it’s often called.
The other reason is that Prosecco is probably the world’s greatest wine pairing for seafood.
The Venetians live on the sea and they live for and on seafood, including salty, briny, gritty oysters. There’s even a street in Venice called Oyster Street. It only makes sense: Venice and its lagoon are ideal for harvesting oysters right from the sea.
The Venetians have an expression in their dialect, ostrega! (pronounced OH-streh-gah), which is a euphemism for what was considered a blasphemy in a more prudish time (ostia, in other words, the heavenly host). The exclamation became so popular over the centuries that it’s even used in standard Italian today. It’s a genteel way of saying something to the tune of oh my gosh or for heaven’s sake.
So it only made sense to us (and thrilled us to no end) to find that our wine is being served at one of the coolest oyster bars on the east coast of the United States, the Henlopen City Oyster House in Delaware, Rehoboth Beach to be exact, right on the water where the east coast oysters they harvest are ideal for pairing with our wines.
From ocean to table as they say! Ostrega! Thank you to the nice folks in Rehoboth for including us on their wine list!