As is true in many wine-producing regions, the local viands seem to match up naturally with the homegrown wines. Northwest white wines—whether Oregon Pinot Gris, Washington Riesling or racy Chardonnay from the Canadian Okanagan—are vivid and tangy, well-matched to the briny flavors of the shellfish. Of course, who's to say that you can't enjoy a nicely-chilled French Riesling, for example, with your Oysters!