2025 OLD EBBITT GRILL INTERNATIONAL WINES FOR OYSTERS COMPETITION

On November 10, 2025, a panel of judges convened in the Cabinet Room at Old Ebbitt Grill for the final round of the Old Ebbitt Grill International Wines for Oysters Competition. Their task was to select gold medal winners from among 20 finalists. The remaining wines earned silver medals, while the bronze medal winners were chosen during the semi-final round a week earlier.

An impressive 244 wines from all over the world were entered in this year’s Competition. Within the United States, 71 wines were submitted from five states (California, Maryland, New York, Oregon, and Washington). Wineries from 15 other countries entered a total of 173 wines— Argentina, Australia, Austria, Chile, France, Germany, Greece, Hungary, Israel, Italy, New Zealand, Portugal, South Africa, Spain, and Uruguay. Over the course of several weeks in October the Clyde’s team of David Moran (Area Director of Operations), John Filkins (Corporate Beverage Director), Erin Claire (1789 General Manager), Dave Del Bene (1789 & Tombs Manager); and James Cattaneo (Old Ebbitt Grill Manager), tasted each of these wines with an oyster. The field was reduced to 53 semi-finalists and then tasted again to get to the final 20 wines for this year’s Competition.

RESULTS

GRAND CHAMPION

Philipponnat ‘Réserve Perpétuelle’, Champagne, France, NV 

FIRST RUNNER-UP

Zenato Lugana 'San Benedetto', Veneto, Italy, 2024 

SECOND RUNNER-UP

Inazio Urruzola Getariako Txakolina, Basque, Spain, 2024

GOLD MEDAL WINNERS

Fire Road Sauvignon Blanc, Marlborough, NZ, 2024 Invivo X SJP Sauvignon Blanc, Marlborough, NZ, 2024 Langlois Crémant de Loire Brut Reserve, Loire Valley, France, NV Taittinger Brut La Française, Reims, France NV Domaine Carneros Brut, Carneros, CA, 2021
Mandois Brut Origine, Champagne, France, NV
Koha Sauvignon Blanc, Marlborough, NZ, 2024

JUDGES

We wish to thank our distinguished panel of judges. While representing such diverse fields as food, wine, law, and journalism, they all share a passion for oysters.

JOSÉ ANDRÉS | Chef, Author, Educator, Humanitarian

NADINE BROWN | Sommelier & Wine Consultant

BILL BUTCHER | Founder, Port City Brewing Company

BART FARRELL | VP Development, Design, Facilities, Clyde’s Restaurant Group

JOHN FILKINS | Corporate Beverage Director, Clyde’s Restaurant Group

MICHAEL FRANZ | Wine Writer & Consultant

MARY BETH GAIARIN | Siema Wines

TOMMY MCFLY | Correspondent, Anchor & Emcee

LUCA PASCHINA | Estate Director, Winemaker, Barboursville Vineyards

TOM SIETSEMA | Former Washington Post Food Critic

SALLY SWIFT | Co-Creator & Managing Producer, The Splendid Table

Oyster Riot FAQs

How did the Oyster Riot Start?

In 1995, Tom Meyer, then Clyde’s President, sent David Moran, Area Director of Operations, out to Seattle to be a judge in Mr. Rowley’s competition and immerse himself in Seattle’s oyster culture. Upon his return, David told Tom he would like to replicate an East Coast version of the competition on a larger scale at the Ebbitt. Tom replied, “Why don’t we just throw a great party with oysters and wine, that’s what we’re good at.” Over a few dozen oysters and a few glasses of Chablis, the International Wines for Oysters Competition and the Oyster Riot® were born!

The first Oyster Riot was held in October 1995 to promote Old Ebbitt Grill's newly relaunched oyster bar which served 15 to 20 different varieties of oysters matched with up to 10 different types of wine. The Riot was an instant hit and after the first two years expanded to two nights with tickets often selling out within minutes of being on-sale the Tuesday after Labor Day.  In 2009, we added the Matinee session on Saturday afternoon which has now become as popular as night sessions.

Sadly, Mr. Rowley passed away in 2014 but his inspiration lives on at the Oyster Riot. Each year he would raise a glass an offer the following toast from Ernest Hemingway’s A Moveable Feast “as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans”

More than just a party?

The Oyster Riot is not only a true celebration of oysters - it also reflects our deep commitment to sustaining the Chesapeake Bay through our partnership with the Oyster Recovery Partnership (ORP), a nonprofit dedicated to oyster restoration. A portion of event proceeds supports ORP’s work, and every oyster shell from the event is donated to help replenish oyster populations in the Bay, where oysters play a vital role in water filtration and overall ecosystem health.

Old Ebbitt Grill’s collaboration with ORP extends far beyond the Oyster Riot. The restaurant donates all oyster shells from daily service to ORP’s shell recycling program, demonstrating an ongoing commitment to environmental stewardship. Thanks to these efforts, Old Ebbitt Grill is regularly recognized among the “Top 10 Shell Recycling Partners.”

The Oyster Recovery Partnership is the region’s leading expert in Chesapeake Bay oyster restoration. The organization rebuilds native oyster reefs, supports the aquaculture industry, restores public fishery reefs, recycles oyster shell, and engages the community through hands-on volunteering and events. Since its founding in 1994, and with support from major partners including the Maryland Department of Natural Resources and the University of Maryland Center for Environmental Science Horn Point Lab, ORP has planted more than 13.1 billion oysters on 3,000 acres of reef and recycled over 350,000 bushels of shell.

How are the oysters chosen?  

The 25+ varieties of oysters that are served each year at the Riot go through the same careful selection process that any oyster being served at the Old Ebbitt Grill throughout the year must clear.  First, batches of any oyster hoping to be served at the Riot are sent to laboratories to ensure they meet our strict (stricter than FDA) guidelines to ensure safe consumption. Then a panel of “oyster aficionados” taste dozens and dozens of oysters to make sure we are only serving the most beautiful oysters that represent the best of each variety from cold water regions around the country. A special shout-out to Bart Farrell, VP of Development, Design and Facility, and Noaman Derakhshanrokni, Purchasing Manager who have overseen this herculean task every year since the Riot’s inception.

How are the wines chosen?

Each year we host the Old Ebbitt Grill International Wines for Oyster Competition to determine the Grand Champion and Gold Medal Winners that will be featured at the Riot. Any wine in the world can enter and through three rounds of blind tastings over weeks leading up to the Riot, the winners are selected and then announced publicly at the Riot.  Old Ebbitt Grill International Wines for Oysters Competition was inspired by the Pacific Coast Oyster Wine Competition, organized over thirty years ago by seafood consultant Jon Rowley in Seattle. Mr. Rowley compared his competition to “a dating service for wines and oysters.”  We are eternally grateful to Michael Franz, wine writer, educator, consultant, and editor of Wine Review Online, and the late Paul Lukacs, award-winning author, educator, wine writer, and consultant, for their guidance and palates throughout the years to bring the Competition from its infancy to the celebration it is today.