Pairings by Curt Christiansen, Old Edwards Sommelier

Sparkling
The Chook
Sparkling Shiraz $18
This sparkling is packed with bright red juicy fruit with a slightly tannic finish. It is fresh clean and a delightful alternative to Champagne. The Chook goes with everything, from overcooked Turkey to Cranberry sauce, A fun wrapping for any holiday dinner.

J Vineyards “Cuvee 20”
Russian River Valley $20
J vineyards has built a solid reputation for their sparkling wines and their Cuvee 20 is no exception, Dry Citrus aromas and a hint of toasted almond. Classic.

Champagne Magenta Brut
a’Epernay $45
This is the Champagne that makes you want to drink Champagne. Fine yeasty aromas give way to flavor of fresh dough,honeysuckle and toasted nuts. If you serve one, be prepared to serve two.

Whites
Stewart Cellars, Sonoma Mountain
Chardonnay 2008 $30
A perfect white for any occasion. Silky on the palate, beautifully integrated acid, bright green apple and Bosch pear give way to hints of exotic fruit.

D’Arenberg “The Hermit Crab”
Viognier-Marsanne, Adelaide $20
A white Rhone made with Aussie fruit. It tastes as good as it sounds. Beautiful aromatics, lush exotic fruit and soft and fleshy on the palate. Bring a date.

Paul Hobbs “Crossbarn” Chardonnay
Sonoma Mountain $25
Silky in the mouth, flavors of pear and pineapple mingle with tingly acid and a mouthwatering finish.

Jacquelynn “Cuvee Blanc” Sauvignon
Blanc-Semillon, Sonoma County $56
This is a bold yet sexy wine. Peak behind the thin smoky aromas to find layers of grapefruit, granny smith apples and lanolin, the finish is powerful and long with stone fruit and earth. A white wine for red wine drinkers.

Reds
Belle Glos “Meiomi” Pinot Noir 2009 $20
A blend of the three Belle Glos, single vineyard Pinot Noirs, this wine perennially over delivers. Dark, rich with a touch of spice and caramel on the finish. I have yet to find a dish that is not complemented by this wine. This is the ultimate holiday house gift. Everyone will like this wine so bring two.

Belle Glos “Meiomi” Pinot Noir, Monterey
Santa Barabara and Sonoma Counties $20
I drink this wine because it goes with literally everything. I also drink it because it’s a smokin’ good wine. It won’t last forever so stock up.

Runquist “Salman Vineyard” Petite Sirah
Clarksburg $34
Break through the dense layers of Blackberry, Licorice and Vanilla and you will find a balanced, food-friendly wine.

Paul Hobbs “Crossbarn” Cabernet
Sauvignon, Napa Valley 2007 $50
This is a top rated classic Napa Valley Cabernet from a top rated winemaker. Hints of toasted vanilla give way to rich cassis and blackberry and
espresso roast on the finish. A luxury wine at a fair price.

All wines on Old Edwards wine list may be purchased and packaged to go.

As the gardening season is winding down, it is also booming. Seems a bit of a contradiction, but typically gardens peak around now and then they are done. This is a blessing and a curse, as we get some of the very best summer has to offer, but there is just too much of it to use in the conventional ways. This is one of my favorite times because, to me, it means quick pickles!! While the laborious, sometimes tedious process of washing and brining vegetables and sanitizing and pressurizing jars for traditional pickling is daunting; the home cook, with the basic kitchen doesn’t have to go through all of that fuss to enjoy crisp flavorful pickles of all sorts. Quick pickles are just that; quick and easy. By playing around with different spices and vinegars, you can save this bounty of summer vegetables for weeks or months in ways that will accent salads, party platters, afternoon snacks in delicious and surprising ways. How about serving spicy pickled green beans as the garnish on Bloody Marys, or topping a grilled fish with orange pickled squash and zucchini. Experimentation is a large part of the fun and you can use this basic pickling recipe as your jumping off point.

Quick Pickles
INGREDIENTS
2 quarts Fresh Summer Vegetables (Cucumbers, Squash, Okra,
Green Beans) Slice Cukes, Squash or other larger vegetables, Okra,
beans and other such Vegetables can be left whole
1.5 quart cider vinegar
2 cups water
1 cup kosher salt
½ cup sugar
1 medium yellow onion Sliced thin
5 dry bay leaves
2 tablespoons mustard seed
2 cinnamon sticks
5 cloves garlic, peeled and split in half
5 whole cloves
1 tablespoon coriander seeds or fennel seeds

PROCEDURE
Wash the vegetable to be pickled and place in a heat safe plastic container. Combine all other ingredients in a large stockpot and bring to a boil. Allow this mixture to cool to room temperature and then add to the vegetable to be pickled. If the liquid does not cover the vegetables, add water to cover. Use a plate or wire rack to hold the vegetables under the surface of the liquid, cover and place in refrigerator.

It is really that simple, you can enjoy the pickles within hours and they will just get better with time. Typically, they will all be eaten before you have to worry about when to throw them out, but most anything that you pickle is good for 1 month. Again, this recipe is just a platform; I like to use different vinegars, or add different spices or other flavoring ingredients. Try red pepper flake to spice things up, or lemon or orange slices to brighten the flavor. Really anything in the pantry is fair game and once you get started, you will find yourself pickling some of everything you see. Have fun!

David Young
Old Edwards Club Chef

Quick Pickle Recipe Card