Judith Henderson’s Wine & Country Living

Driving out to Abeja winery is a pleasure, winemaker John Abbott is always a joy to visit and who wouldn't love to taste the Abeja 2011 wine releases with the winemaker?

Pronounced, "Ah-BAY-Ha," Spanish for "Bee," I carried the consistently delicious, Abeja Syrah wine on the list at Wildberries Café a Vin, for nine years.

However, today what has brought me to the source of concentrated flavanoids isn't a fine Merlot, but the 2010 Abeja 100 percent Chardonnay, a voluptuous white wine of valley superiority.

I knew John Abbott in Napa Valley while making a name for myself sourcing new growers of artisan foods by day and incorporating my finds by evening in the kitchens of a young Napa-Sonoma. At the time, John was working for Pine Ridge and Carneros wineries. In the 1980s, John was already known around Napa for his fallible palate and technical expertise.

I have a family member who needs a little cheering up after losing their home in a winter fire and they love extraordinary Chardonnay wine. So, today, it's my job to make "happy" and I am going to surprise them with a bottle of the Abeja 2010 Estate Grown Chardonnay, barreled in French oak for seven months.

The outcome: an elegant, oaken nose. With first sip of this wine, juicy pears flood the mouth, swooshing the cheeks in star fruit with a delightful squiggle of kiwi bathing the palate before wrapping the tongue in silky vanilla ribbons.

Because you have been consistent in humor and personality, and because you apply both science and creativity to your well-structured wine making, yours truly, Judith Henderson of Wine and Country Living, gives winemaker John Abbott 98 points for the 2010 Abeja Chardonnay. Congratulations John and Team Abeja! 509-526-7400.

Until next week; "Eat Art Drink Imagination!"

Buttered Winter Pears and Sage Ice Cream

4-tablespoons butter

2-pears skinned and quartered

1-pint ice cream

1-tablespoon whole crushed sage leaf

1-teaspoon each: white sugar, cinnamon

½-cup pre-toasted almond slivers

In a sauté pan, melt butter, sauté pears, sugar and cinnamon until just warmed through. Scoop ice cream into bowls top in crushed sage, pears and toasted almond slices. Dribble pan juices over each bowl and serve with a chilled bottle of 2010 Abeja Chardonnay.

Judith's Cookbook, Wine and Country Living Cookbook, on sale now at: www.chefjduithhenderson.com