Arista Wine Cellars
320 5th Avenue South
Edmonds, WA 98020 [MAP]
425-771-7009 or
1-866-430-WINE (9463)


 Mothers Day Wines - Saturday, 28APR, 1:00-4:30pm

28-Apr-2018 Join us as we welcome Katie from Unique featuring perfect wines to celebrate Mother's Day. We'll have a great selec..Read More...

 Podere Rugeri Corsini - Saturday, 05MAY, 1-4:30 pm

05-May-2018 This exceptional producer from the Piedmont region of Italy always seems to fly under the radar. Stop by and taste ..Read More...

 Domaine Drouhin - Thursday, 10MAY 5:00-7:00pm

10-May-2018 This special THURSDAY EVENING tasting is not-to-be-missed. We will highlight fabulous wines from the Burgundy regio..Read More...

 Wines of Corsica - Saturday, 12MAY, 1-4:30pm

12-May-2018 The beautiful and exotic Ilse de Corse is actually under French authority, but is much closer to Italy. Come and di..Read More...

Open Every Day:
Sunday 12pm - 5pm
Mon - Fri 10am - 7pm
Thursday 10am - 8pm
Saturday 10am - 5pm


Recipes For Summer Market Wine Matches

joel reinke - Monday, November 29, 2010
"When wine enlivens the heart, may friendship surround the table."

Walla Walla Sweet Onion Salad with Anchovy Vinaigrette: By Chef Charles Ramsayer, Ray’s Boathouse Cookbook Serves 4

  • 1 pound Walla Walla sweet onions
  • 1 cup Anchovy Vinaigrette (recipe follows)
  • 2 Heirloom tomatoes, such as Marvel Stripe or Brandywine
  • 1 head frisee’, quartered
  • 1 tablespoon shopped chives

Cut onions into 1/8 inch rings. In a large bowl, combine onions with Anchovy Vinaigrette to coat evenly. Cut tomatoes into 6 wedges each, to yield 12 wedges. Place 3 wedges in a loose triangle on each of 4 salad plates. Place a frisee’ quarter in the center of each tomato triangle. Pile onions on top of frisee’. Garnish with chopped chives. Serve immediately.

Anchovy Vinaigrette

  • 1/4 cup white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 5 anchovy fillets
  • 3/4 cup canola oil
  • 2 teaspoons mustard seeds
  • 2 teaspoons freshly chopped chives
  • Kosher salt to taste
  • Freshly ground black pepper to taste

In a blender, combine vinegar and mustard and blend for 10 seconds. Add anchovy fillets and blend until smooth, about 30 seconds. With the blender running, add canola oil in a slow, steady stream and process until emulsified. If the vinaigrette becomes too thick, add a tablespoon or so of water as needed. Remove container from the blender and stir in mustard seeds, chives, salt and pepper. Yields about 1 cup.

Nectarine-Basil Relish - makes 4 - 6 servings. From Tom Douglas: Seattle Kitchen Cookbook

"This is a very simple relish and a great way to feature perfectly ripe summer fruit. You could substitute peeled peaches for the nectarines."

  • 3 Nectarines, pitted and thinly sliced.
  • 1/3 cup thinly sliced fresh basil
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper.

In a bowl, combine the nectarines, basil, honey lemon juice, and oil, tossing well to coat. Season with salt and pepper. Serve at room temperature.

This relish was served over the beautiful Albacore tuna found at the Edmonds Saturday Market. Pair with Farm Boy Viognier!