Judith Henderson’s Wine & Country Living

Driving along Lower Waitsburg road today, I managed to miss a deer, something "Killer," my truck, knows about all too well. "Killer "hasn't gotten the nickname because she's a mild mannered station wagon gone to pick the kids-up from soccer.

No, Killer is a bonafide menace to unsuspecting wild life; poor little things. Killer can also be cruel to food. I had a bag of crab apples on the front seat and swerving to avoid the soft eyed Doe, the whole bag of apples flopped onto the floor and rolled out of sight, under the front seat.

However, the bottle of Saviah Cellars '09 Jack Syrah, sat tight against my hip and didn't move an inch; good going wine, I have plans for you tonight!

Saviah Cellars Owner and Winemaker Richard Funk is one of our cordial winemakers here on the Eastern side of the state and a proven maverick in his craft.

By nature, the Syrah wine is a spicy complex wine that thrills the drinker with swooshes of sandalwood and rich plumy nuances.

However, the '09 Jack with its anchor of 75 perfect Syrah is blended in 21 percent high desert Sangiovese, screaming in cayenne pepper, black olive and mint.

To kick all that aside is the whimsical rose and violet ribbon of 2 percent Malbec and 2 percent Cab Franc, leaving the drinker to cry, "oh mama," at first sip. In good conscience, for just $18 a bottle everyone can enjoy this 100 percent American oak barreled Syrah with fall foods or conversation in front of the fire.

Richard, because you have crafted a wine that does so much at such a reasonable price, yours truly, Judith Henderson of Wine and Country Living presents 98 points for Saviah Cellars '09 Jack Syrah. Congratulations Rich and all staff at Saviah Cellars: 509- 522-9440.

Until next week, "Eat Art Drink Imagination!"

Deglazed Mushrooms in Red Wine

Serves 4

1-pound mushrooms

1-tablespoon yellow onion diced fine

2-cloves mashed garlic

1-teaspoon crushed thyme

2-tablespoons butter

1-tablespoon olive oil

½-cup red wine

1-teaspoon each: coarse salt, cracked black pepper

Over medium high heat add butter and oil and when shimmering, add mushrooms, onion, garlic and thyme; sauté to caramelized and sticky.

Add red wine and deglaze pan and mushrooms. Serve spooned over creamy polenta with a glass of Saviah '09 Jack Syrah.

To hear Judith's food and farm commentary, recipes and photos: www.chefjudithhenderson.com