French, Fresh & Fun: First in our WineMaker Series

The backstory of White Oak Kitchen & Cocktails' Winemaker Series begins with the foundation of our restaurant's wine program. In 2014, WOKC took steps to establish and distinguish itself as Atlanta's authority for exquisite wine at an incredible value, and, in 2015, was awarded the Wine Spectator Award of Excellence.

At the helm of WOKC's wine program is newly appointed Adam Pucillo. Certified Sommelier and recipient of the Walter J. Clore Scholarship, Pucillo is joining us from Atlas Buckhead in the St. Regis Atlanta where he was part of the opening team.

In food and wine, there are certain pairings that can be considered "classic" pairings, and it is the classic pairing of muscadet and oysters that inspired our first winemaker series event. Muscadet is a white, French wine that comes from the Atlantic Ocean in the Loire Valley where the ocean breeze imparts a saline quality to the wines that is unique to the area. Their vibrant, natural acidity cleanses the palate, and the minerality and brightness that remains is a perfect counterpart to a freshly shucked oyster.

Chef de Cuisine Joe Ramaglia selected two different oysters to shuck for this special event-the Blue Point and Rappahannock. Both Chef Ramaglia and the Blue Point oyster hail from neighboring towns in Long Island. Named for the town in which they were first discovered, the oyster gained popularity and recognition in the 1800's for their robust, wild flavor. Chef Ramaglia first used the Rappahannock oyster when working in Washington D.C. at Urbana Restaurant under chef John Critchley, who was a friend of the owner of the farm. These oysters, harvested from mineral-rich fresh waters, are known for their sweet, buttery, and full-bodied taste and clean, crisp finish.