Pacific Oyster Wine Competition #wawine

I am a big fan of oysters. In fact, my favorite cities all have two things in common: great wine and great oysters. So, when I got notice of the Pacific Coast Oyster Wine Competition I was excited:

The Pacific Coast Oyster Wine Competition is unique among wine competitions in that wines are judged by how they pair with a food. The object of the competition is to identify ten West Coast wines that can be featured in the growing number of restaurants serving oysters on the half shell, one of the fastest growing restaurant trends. Few wines work the raw oyster’s vibrant combination of sweetness, minerals and the sea. “We look for a crisp, clean-finishing wine,” says Jon Rowley. “In fact, it isn’t really about the wine, it is about the next oyster. The
wine should exalt the next oyster by not getting in the way.”

More than 119 wines -- from California, Washington and Oregon -- have been entered into the competition. Preliminary judging has already taken place, final judging will be held on April 29th and the 10 winners will be announced May 1st.

What makes a good oyster wine? According to the website:

Typically "oyster wines" are dry, crisp, clean-finishing white wines.

The list of winners from the 2010 competition included a lot of Rieslings. What do you think, what wines pair well with oysters?