Wine & Country Living

Last night, looking out over the front pines, I noticed the most unusual moon; a pie shape cut directly in half with rippling blue vines like a half wheel of gorgonzola cheese!

I took my glass of wine out to the patio table and sat for what might be the last time for the season; have you noticed -- it's getting a little chilly in the evenings.

Wine of the week: Cougar Crest '08 Viognier, created by Winemaker, Deborah Hansen. This estate bottle is considered a dry white but I find it to be soaked in oodles of semisweet properties; lush floral nose, honeysuckle cheeks rolling in juicy guava, ending in a long melon wrapped tongue.

Over the years, Deborah has managed to perfect the recipe for her estate Cougar Crest Viognier and it so closely resembles previous year's bottles that you can't go wrong purchasing this scrumptious $20 bottle anytime you see it in your supermarket or at the winery in French Town, just outside Walla Walla, (509-529-5980)

For maximum effect, I do recommend this wine be chilled for 30 minutes and paired with a highly seasoned whole roast chicken who has been stuffed with fresh lemon, basil and thyme.

It is with the greatest of pleasure yours truly, Judith Henderson of Wine and Country Living, gives Cougar Crest Winemaker, Deborah Hansen, 98 points for her '08 Viognier; an uncompromising wine floating in the non-oak fashion.Congratulations Deborah and team! Until next week, "Eat Art Drink Imagination!"

Roast Summer Chicken Serves 4

1-whole chicken

3-tablespoons soft butter

1-teaspoon each: paprika, cumin, chicli powder, cayenne, onions salt, garlic granules

Fresh basil, thyme

1-lemon peeled, cut in quarters

Method: Heat oven to 350 degrees. Rub butter over entire bird. Mix seasonings in a bowl and sprinkle entire bird with entire seasonings. Stuff bird with branches basil, thyme and lemon quarters.

Bake for 50-minutes or until chicken leg easily moves away from the body of the bird. Cool chicken for 15-minutes before slicing Serve paired with a slightly chilled bottle of Cougar Crest '08 Viognier.

Hear Judith's seasonal web cast commentary, recipe and photo at www.chefjudithhenderson.com