Judith Henderson’s Wine & Country Living

The weekend: Eighty-six percent of the United States is in a drought. You might ask how this catastrophic mid western event will affects us. For one, watch for higher food prices. In the meantime, you might visit the Saturday Dayton Farmers Market with its boxed leafy vegetables, cherries, squash and potatoes.

Maybe bring out the canning jars and save some of these beautiful summer foods today for the fall and winter months ahead. Who doesn't love a syrupy sweet dribble of plump wild cherries over vanilla ice cream in December?

The winery: Foundry Vineyards of Walla Walla: The creative blend of artists and owners, Squire Borel and Mark Anderson designed the unique creative process in the art of winemaking and a tasting room art gallery by appointment only: 509-529-0736

The wine: Foundry 2008 Artisan Blend, a unique Bordeaux styled red wine of 57 percent cabernet sauvignon, 23 percent merlot, 10 percent petit verdot, 10 percent Cab Franc. An age-worthy wine that has filled out in rich grape-like overtones, swooshed in cracked peppercorn mélange, violet candy and the unmistakable lipstick smear obtained in the blending of petit verdot and cab franc.

Winemaker: Ali Mayfield is Foundry's winemaker. Ali studied her craft first under Stan Clark and appren- ticed under one of the region's most gifted winemakers, Gilles Nicault of Long Shadows. During her time at Long Shadows, Ali mastered the patience in extend- ing a wine to its very limit, retaining the best finish the grape can give.

Winemaker honors: Ali, because the Foundry 2008 Artisan Blend is defined by your innovative signature in texture and style, yours truly, Judith Henderson of Wine & Country Living, honors you with 98 Points of Wine Perfection. Congratulations Ali and team Foundry!

Readers, until next week, "Eat Art, Drink Imagina- tion!"

Black Cherries in Syrup

4 cups pitted black cherries

¾ cup white sugar

1/8 teaspoon salt

¼ cup water

Method:

Boil 10-minutes, strain syrup from cherries; save solids and syrup; cool. Use over ice cream or to nap as barbecue on charcoal grilled chicken paired with the 2008 Foundry Artisan Blend.

Hear Judith's Webcast on food and wine: www.chefjudithhenderson.com. Go to the Recipe page and click the red!