Marinated carrot sticks

You've got the Christmas lunch planned and you've started to think about the wine you'll serve, but what about nibbles for the family members as they arrive?
This week's recipe is super-simple and can be prepared in advance. There doesn't seem much to it but trust us, it is deceptively delicious.
The idea comes from Italian/American cooking authority Marcella Hazan, but I've added an Asian twist to link to our part of the world.
6-10 carrots, depending on numbers
2 cloves garlic, slightly crushed
half tsp dried oregano
1 Tbsp mirin (Japanese cooking sake, sold in some supermarkets)
pinch Chinese five spice powder
1 Tbsp white wine vinegar
quarter cup extra-virgin olive oil
salt and black pepper, preferably freshly ground
Bring a pot of salted water to the boil. Peel the carrots and trim to square them. Cut into 6cm lengths and add to the boiling water. Cook for seven or eight minutes, or longer if they are particularly large. If the carrots are strongly tapered, put the fatter pieces in before the narrower ones.
Drain carrots and cut into sticks 1cm thick. While they are still hot add all the ingredients, ensuring there is enough oil to coat them well. Stir to mix.
To serve, remove and discard garlic. The carrots are best at room temperature after at least three hours in the marinade so, if you prepare them a day ahead, take them out of the refrigerator an hour or two before guests arrive.
Serves a crowd
Wine match
No doubt you will have a variety of drinks on hand for Christmas festivities, from beer to soft drink, but it's likely that sparkling wine will be among these offerings. There are a few bargains around if you're after real champagne, but there are also plenty of local alternatives.
Top example at the moment is the trophy-winner from the just-held Air New Zealand Wine Awards, The Sounds Marlborough Methode Traditionnelle 2007. It's a deliciously yeasty, but elegant, wine that sells in the low to mid-$30s, but only to members of the New Zealand Wine Society. To declare my interest, I am the society's cellar director.
Champagne and its international imitators are made from pinot noir and chardonnay grapes, with pinot meunier also sometimes added. New Zealand producers have experimented lately with other varieties.
Brancott Estate Reserve Sparkling Sauvignon Blanc ($12-$14) is a fruity style with broad appeal, while the fresh, clean-cut and instantly approachable Villa Maria Lightly Sparkling Sauvignon Blanc 2010 ($14-$16) varies the theme by restricting the bubbles.
For something completely different, try the vivaciously lively Monkey Bay Sparkling Sauvignon Blanc/Pinot Gris ($16-$18).
These are not wines to cogitate over, but that's not the point. They're well-priced, fresh and decidedly festive.