At a lunch buffet presented by Timberline Lodge yesterday, there was a table at which two smiling pickle purveyors plied their wares: Potatoes!
Pickled potatoes, in two spice varieties of your basic dill-pickled potato.
If this seems fantastic to you, check out TaterPiks.com of the Klamath River Basin. Be the first to amaze your friends.
I can't help thinking that this idea came to somebody in a dream ;) Perhaps a bad dream?
The connection to wine: What wine goes best with pickles? I would say a white wine, with some residual sugar, and it's best if the pickles are with some non-pickled veggies (such as on a salad). Or, if we're talking cornichons with pate and some heavy bread, that's fine with a medium-bodied dry red (Pinot noir, gamay) or even a Cab or Merlot.
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