Wine & Country Living

This weekend, the wineries in our region and around the entire United States, opened their doors, treating folks to wines recently readied by nature for our fall and winter pleasure. It was wonderful to see people bellied-up, eyes trans-fixed, trying to identify the flavor profiles with each swirl and sip.

For the wineries, the sight of happy customers walking away, elongated paper wine bags held under their arms, could only mean one thing -- a job well done.

Flying Aprons Catering, fortunate to cater Saturday evening's Harvest Luminary at Three Rivers Winery, served several scrumptious appetizers straight out of my recently published cookbook, "Wine and Country Living Cookbook," for sale in the Three Rivers gift shop. I was surprised when asked to sign autographs for customers who bought copies of the cookbook, also available in wine tasting rooms from Santa Cruz to Livermore, Russian River, Napa, Mendocino Calif., the Willamette Valley, across Washington State and British Columbia.

It's no secret to wine lovers of the region that Three Rivers Winemaker Holly Turner is a fine wine maker. Saturday night, Turner's shining star was the Three Rivers 2009 Riesling Columbia Valley.

My tongue is still running after the last drop in a glass long ago collected, washed and placed back on the tasting room's granite counter top, sharing space with the wellappointed gift shop that looks as if it just stepped off the pages of Architectural Digest.

Turner's deliciously quaffed Riesling, with nice sugar and firm acidity, is a wine ready to pair with all manner of fall foods. This pale Riesling wine, at just $15 a bottle, brims the glass in pineapple nuance, swooshing the cheeks in sliced green apple, wrapping the tongue in buttered pears, a fine example of Columbia Valley terroir's favorite aromatic variety.

Because you are not afraid to openly share your knowledge in wine making with those who ask yours truly, Judith Henderson of Wine and Country Living, gives you, Holly Turner, 98 points for your Three Rivers 2009 Riesling. Congratulations Holly and crew at Three Rivers Winery!

Until next week, "Eat Art, Drink Imagination!"

Sweet Pineapple Sautee

Serves 4

1-pineapple skin and eyes remove cut into fingers

1-cube butter

1-cup cream

2-cups white sugar

In a skillet over medium high heat, add all ingredients and cook until caramelized, do not burn. Remove pineapple to oiled plate. Add cream and cook to reduce by half; drizzle over pineapple fingers and serve. Pair with Three Rivers 2009 Riesling Columbia Valley.

Listen to Judith's quarterly recipe and wine pairing with photo at: www.chefjudithhenderson.com Food and Wine Questions: info@chefjudithhenderson.com