Oysters on the Half Shell with Asian Dipping Sauce and Bookwalter Riesling

Ingredients

1 quarter-size slice unpeeled ginger, minced
3 small scallions (white parts only), minced
3 tablespoons dry white wine
1 teaspoon unseasoned rice vinegar
One-fourth teaspoon Asian hot chili paste or sauce
12 to 16 fresh oysters, shucked (Olympias, Hamma Hamma, or San Juan European flats)

Instructions

Combine all of the ingredients for the sauce in a bowl and stir to blend. Place in a small bowl in middle of a platter. Arrange the oysters around the sauce and serve.

Yield: 4 servings

Recipes reprinted with permission from Northwest Food & Wine by Dan and Kathleen Taggart.