A lobster fisherman risks everything to start an oyster farm. This strange animal's history, ecology, and culinary uses are more tied to humans than he could have imagined.

Julie Qiu, founder of In a Half Shell, demonstrates how to properly shuck an oyster.

Enjoy a stroll through the Bordeaux region with Chef Kate Hill’s Les Huîtres au Sabayon au Sauternes, poached oysters with spiced sausage under a Sabayon blanket.

The cast pairs Villa Sparina sparkling wine with oysters for the Perfect Bite challenge. Featuring guest judge Ben Jacobsen, founder of Jacobsen Salt Co.

This crisp white wine from the Loire valley in France is one of the great bargains in wine. Learn everything you need to know to bring this bottle anywhere and sound like an expert.

Jason Wise sits down to talk to one of the culinary world's busiest chefs, Meg Bickford, to discuss New Orleans cuisine, the back of the house and a passion for turtle soup.

Jason Wise and Julie Qiu, oyster expert and founder of In A Half Shell, talk all about oysters, where to find them, how to eat them, and what to pair with them. Learn more about Julie at www.inahalfshell.com and check out her episode on SOMM TV, Chef's Notebook: Shucking Oysters.