Judith Henderson’s Wine & Country Living

During early spring, the evening skies over Dayton show like diamonds strewn across black velvet. I love the crisp night air and walks along the wheat fields of my neighborhood. Apparently the neighbor dogs like the walk too, meeting me at the fence happily accompanying me; or, is it the other way around?

After the recent rains, the smells of nature are titillating. With my nose in the air and eyes wide open, I catch a glimpse in the evening sky, a pinkie smear of bright movement across the horizon taking me back some thirty years ago, when a boyfriend showed me my first look at the aurora borealis.

It was one of those big-sky evenings as we approached Spokane city limits. Always a character, my country boy thought it would be funny to startle this bay area girl with no warning as the skies began their northern light show. After asking what this was a hundred times, my guy would come back with "what? I don't see anything" until I pinched his arm and he answered, "the aurora borealis!"

By the way, Spring Release weekend is May fourth and fifth. Get ready for swollen streets lined in wine lovers hold- ing twisted brown paper wine bags, exclaiming wildly about a wine they just tasted at a local tasting room. My suggestion is get to town early, park behind Land Title and walk to your favorite downtown eateries and tasting rooms, all within a few blocks of one another.

There is one spring release wine I am anxious to try; the 2011 Seven Hills Viognier white wine. Always setting the benchmark in Northwestern wines, winery founder/wine maker, Casey McClellan makes white wines like Picasso painted women; voluptuous!

The 2011 Viognier I recently tasted had me with first swirl. Nose buried deep in the glass, a curl of citrus orange peel oiled my lip and opened the senses. With first sip, a walloping fresh peachy-pounded vanilla bean rides the cheeks wrapping this high character flavor nuance around the tongue into a lengthy finish.

This wine is perfect paired with new spring asparagus or Arugula Chimmichuri swiped over grilled wild fish filet. "Good going Casey," and just twenty dollars a bottle in the tasting room: 212 North 3rd Downtown Walla Walla.

Readers, until next week, "eat art, drink imagination!"

Arugula Chimmichuri

2-cups arugula

1-teaspoon each: coarse salt, cracked black pepper,minced garlic, lemon zest

¼-cup EVOO

1-tablespoon whole egg mayo

1-teaspoon fresh squeezed lemon juice

In a food processor blend all to smooth. Swipe over fish filets as they come off the grill paired with a bottle of 2011 Seven Hills Viognier.

Hear Judith's food and wine commentary & catering bro- chure: www.chefjudithhenderson.com.