Judith Henderson’s Wine & Country Living

Our Neighboring Countryside: Fall came over the week- end, the sound of leaves being raked was deafening. Maybe you've noticed recently the neighborhood turkey clutch is nowhere in sight. I was told by one old timer that after the turkeys see humans wearing camouflage they high tail it to the Whetstone to hide in their caves.

With this thought I get a mental picture: a clutch of modern-day raptors running like the Road Runner with Wylie Coyote wearing camouflage running close behind, "meep-meep!"

The Wine: When Master Sommelier, Franco Rossi called, I made reservations at àMaurice Cellars, Mill Street, Walla Walla, for a wine tasting. I wanted to show Franco the diverse styles of Chardonnay we have in the valley.

When a àMaurice Cellars 2009 Columbia Valley Char- donnay was poured, we swirled for 1-minute bringing the bouquet to the surface of the wine. With nose deep in the glass, a rush of apple blossom comes forth with round determined vanilla nuances swooshing the cheeks ending in a tongue tinged in cinnamon. This is a most unique 100 percent chardonnay, aged in 100 percent French Oak, $28 a bottle in the àMaurice tasting room. 509-522-5444.

The Winemaker: Anna Schafer is a founding partner and winemaker at àMaurice with an impressive portfolio of beautifully crafted chardonnay, viognier, syrah/grenache and estate blended red wines. She is a fellow speaker at Aspen Food and Wine and has a good palate pairing great food with great wines.

The Honors: Because you posses the art of wine making through practical unfiltered applications and such diligence from cluster press to bottling, yours truly, Judith Henderson of Wine & Country Living, honors you with 98 Points of Wine Perfection for the àMaurice Cellars 2009 Chardonnay. Congratulations Anna and Team aMaurice!

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

Easy Organic-Free Range Fall DinnerServes 4

2 cooked Range Free breasts of chicken

Juice of 1 lemon

6 tablespoons honey

¼ teaspoon cinnamon

Method:

In a bowl whisk lemon, honey and cinnamon, brush cooked breasts, slice and serve over steamed nutty organic short grain brown rice, sided with a pile of roast sliced on- ions, apples and a grating of extra sharp cheddar, paired with a bottle of àMaurice Cellars 2009 Chardonnay.

Hear Judith's commentary on food & wine at: www.chefjudithhenderson.com