Return of the Summertime Oyster Social!

Ala cart menu focused around oysters and rotating seafood specials every Friday and Saturday in August (Minus Labor Day Weekend- We will be having a Sagria Weekend at the Winery!)

The  whole month of August is a non-wedding month at Brengman’s so we’re  bringing back the Oyster Social for a Summertime gig. Thank you, modern  oyster farmer, for learning how to grow and ship deliciously shootable  species that don't taste gross in warm weather.  So, all you Oyster  Social groupies, plan on side-stepping the road construction crazies and  come hang out under the tent and watch Robert shuck.

The oysters

With oysters it’s all about their sense of place that is their brand (same with wine). All they do is sit and eat.  Each oyster can filter anything from one to six liters of water an hour: a feat broadly compared to a human working his or her way through the contents of a large swimming pool each day. Unsurprisingly, oyster flesh is one of the sea’s tenderest morsels.

The wines

Dry white wine of high acidity, light body, and moderate alcohol which has seen little or no-oak. Certainly not a time to uncork a red wine because the briny shellfish magnify tannin and bitterness. Oyster and wine make a synergistic match because the wine reduces the overpowering saltiness of the oyster and the oyster dulls the strikingly aggressive acidity of the wines