Judith Henderson’s Wine & Country Living

The weekend: Shared by friends and family, I rummaged through my wine collection and found a bottle I brought with me from Walla Walla to California. I would be sharing this wine with friends at a BBQ featuring chicken and artichokes!

The Wine: Walla Walla, Kontos Cellars 2011 Gossamer White, a $22 bottle of feminine white chardonnay, kissed in 20 percent Roussanne, 17 percent Orange Muscat, 35 percent Viognier and 12 percent chardonnay. Melding in honeydew and less oak, this wine butters the tongue in a delicious smattering of sweet citrus notes, true to its Bordeaux-style.

The Winemaker: Sixth generation Walla Walla resident, Cameron Kontos, heard his first wine-talk from his father, Cliff Kontos, of the Fort Walla Walla winery. As a little kid, playing on the crush pads at the fort winery, Cameron heard the grapes determine how great a wine will be. Years later, Cameron chooses the grapes for his Kontos wines from a select group of prestigious vineyards in the region. With a great palate and a ton of patience, Cameron approaches his winemaking with inherent care as the Kontos portfolio of beautifully made wines grows.

The Honors: Cameron, because you allow the grapes to speak for themselves, yours truly, Judith Henderson of Wine and Country Living gives you 98 points of wine perfection for the delicious surprise of the summer, the Kontos Cellars 2011 Gossamer White. Congratulations Cameron and Team Kontos! 509-386-4471.

Readers, until next week, "Eat Art, Drink Imagination!"

Artichoke Chicken

Serves 4

1 cup chardonnay

4 tablespoons butter

2 tablespoons scallions

1 tablespoon honey

Remove sautéed skinless breasts of chicken and to pan add 1 cup artichoke hearts, 2 tablespoons chopped scallions; sauté on low for 5 minutes. Add 1 cup chardonnay, honey and 4 tablespoons butter; whisk fond from pan and simmer ingredients until reduced by half. Plate chicken on bed of mixed organic grains flecked in Pacific kale; drizzle sauce over all. Pair with Kontos 2011 Gossamer White.

Hear Judith's food and wine podcast at: www.chefjudithhenderson.com