Judith Henderson’s Northwest Wine & Country Living

In the comfort of giant overalls and straw hat I write this column. That's right. I too have a small garden that needs lots of attention, especially the tomato plants and herb garden. At the moment, my kitchen smells like a cot­tage

in Provence; lavender, marjoram and basil tied and hung to dry for winter's use. Of course, I love the smell of France and all that, but I could do without the heat we've had to contend with these past few days. After a day in the garden a sauce ensues made with plenty of goodies pinched, cut, snipped and collected. The recipe below is just one of the many new concepts mentioned in Edge of The Plate: Making Humble Food

Wonderful Cook­book, which is now for sale through a Pay Pal download on my Web page: http://www.che­fjudithhenderson. com. Besides being two of the kindest people I have the privilege of doing business with, Don and Nicole Red­man of Mannina Cellars pro­duce a wonderful Sangiovese red wine that pairs beauti­fully

with the sauce recipe here. The outstanding thing about Mannina's Sangiovese is winemaker Don Redman, who takes the rugged dry­ness

usually associated with a Sangiovese completely out of the mix, replacing it with a ménage of juicy fruit, cinnamon and cedar tannins, making for an exceptional

tongue. This alone earns Mannina Cellars 10 Barrels from Wine and Country Liv­ing. Thanks Don for your special attention to detail, and thanks to Seven Hills Vineyard for their excep­tional Sangiovese grapes!

Wild Cherry Chutney Makes two cups.

Method: In a large saucepan over medium heat, bring all in­gredients to a simmer and reduce by half, constantly stirring for 35-40 minutes until thick and glossy. Cool chutney to room temperature and serve over room-temper­ature brie cheese with crack­ers or with coarse-salted roast vegetables, charcoal-grilled breast of chicken, pork or lamb. Contact Judith @ www.chefjudithhenderson.com