Judith Henderson’s Wine & Country Living

The weekend: a summer barbecue with friends who came to town for the Mule Mania Parade. This second seasonal returning mule event, was held at the Columbia County Fair- grounds. The mules, which came from nine different states, stole our hearts navigating barrels, doing tricks and demon- strating their showmanship. Almost coquettish, flirting with anyone who walked by, I stood with my back to one dusty fella who proceeded to nibble at my hand with soft lippy kisses. I left the event asking, who wouldn't love a mule? They ride like a horse and eat like a horse, but they love just like a little child.

The winery: College Cellars, Walla Walla 509-524-5170. College Cellars is a non-profit teaching winery, located at the Center for Enology and Viticulture at Walla Walla Community College. The winery itself is operated by students of the nation- ally acclaimed wine program on campus.

The wine: College Cellars 2011 Beaujo-Lem Nouveau, $14 a bottle, is a red wine of short fermentation, purple-pink in color, soft, easy to drink, silky to the cheek and velvet on the tongue. This style of red wine originated in Beaujolais, France, made in spring, a red wine served chilled in the heat of the af- ternoon. College Cellars' rendition is saturated in juicy Kiona Lemberger grapes and partially carbonic-macerated, enhanc- ing the recipes soft cherry-raspberry fruits. The Beaujo-Lem Nouveau tannins remain silky yet capable of standing-up to a platter of succulent barbecue pork ribs.

The honors: Students at the Walla Walla Center for Enology and Viticulture, for College Cellars 2011 Beaujo-Lem Nou- veau, a remarkable wine, you receive 98 points of wine perfec- tion from yours truly, Judith Henderson of Wine & Country Living. Congratulations College Cellars!

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

Canton Barbecue Pork Ribs

Serves 4

2 pounds boneless pork ribs

2 tablespoons each: rice wine, soy sauce, honey, brownsugar

1 teaspoon five-spice powder

Whisk sauce ingredients well. Rub ribs in sauce and soak in sauce for 3 hours. Preheat oven to 325 degrees, roast ribs in a pan with sides uncovered for 25 minutes, turn and roast another 20 minutes until crispy and tender. Serve ribs with minted rice and a bottle of College Cellars 2011 Beaujo-Lem Nouveau. Hear Judith's Food and Wine Commentary: www.chefju- dithhenderson.com. Go to the Recipes page and click the red!