Wine & Country Living

When long-time cohort Desi Kitchens unexpect­edly strolled up nodding her head in agreement about our winter Cabernets, I thought, who better to pal around with during Barrel Tasting Weekend than Desi, who equally loves wine.

First Up: Foundry Cellars winemaker Mark Anderson's '03 Cabernet Sauvignon: 89 percent cabernet, 20 percent merlot. This is a Cab created uniquely like the Smithsonian artist that Anderson is; layered in explosive strokes of tan­nin, brambleberry and "meat-in-a-glass," a profile given two years ago by yours truly. This particular wine pairs well with roasted red meats, is a rarity in texture and a must for your winter wine cabinet. Next Stop: Winemakers Doug Harvey and Jay DeWitt's Dumas Station Cellars '07 Cabernet Reserve is a long-legged beauty. I do suggest you taste this wine with its plushy mouth, flinty tickled tongue, and rolling sugar plums. It's beautiful with salty appetizers, aged stilton and kelp crackers. On to Nicholas Cole Cellars winemaker Mike Neuffer and his sophisticated '05 Reserve: 78 percent cabernet, 17 per­cent cab franc, 5 percent petit verdot. This is a scrumptious red wine, dappled in black currants, regal tannins and a deli­cate pomegranate finish, pairing well with crisp winter salads topped in oozing brie or a bowl of warm caramelized apples. The '05 Reserve, aged 36 months in new French oak, is a unique find for those interested in a wine influenced by long barrel. For the art in peaking one's imagination through innovative wine making, Nicholas Cole Cellars earns 10 Barrels from Wine and Country Living for that incredible pomegranate tingle!

Congratulations Mike. By the way, Desi says, "Hi," to Wine Guy, who's out and about in the vineyards of Califor­nia.

Red Wine Mushroom Rarebit

Serves 4

1-cube butter

4-cups sliced, assorted mushrooms

1-yellow onion, sliced thin

1-teaspoon minced garlic

4-tablespoons flour

1/6-teaspoon cayenne powder

2-cups sharp cheddar cheese

2-cups red wine

Method:

In a large pot, over medium-high heat (when shimmering), add butter. When melted, add mushrooms, onion and garlic. Sauté to caramelized, about 10 minutes. Add cayenne and flour and stir to evenly disperse. Add wine and stir well to blend and reduce by half, about three minutes. Add cheese and stir continu­ously

to blend and melt evenly. Spoon melted mushroom rarebit over each toasted roll and serve.

Hear Judith Speak @www.chefjudithhenderson.com