Judith Henderson’s Wine & Country Living

Broccolini Rabe, a favorite winter vegetable is best served sautéed to a caramelized finish.

The leafy rabe and its slender stocks are similar in appearance and taste to broccoli, but not of the same family.

A cruciferous green vegetable, broccoli rabe is packed in Vi- tamins A, B, C, Calcium and D. Wrapped in bunches, broccolini rabe can be found in your supermarkets produce department Oc- tober through March.

The Wine: Tempus Cellars, 2009 Syrah, a richly layered wine, smeared in purple ink with alluring nose cloying in cedar notes. Espresso, pomegranate and a silky mouth wrap the tongue with each sip. Aged 22 months in neutral French barrels, this 100 per- cent Syrah is the perfect wine with roast whole buttered chicken stuffed in fresh cut lemon, crushed garlic, organic brown rice- green onion and black olive pilaf, sided with a sauté of caramel- ized ginger broccolini rabe.

The Winemaker: Joe Forest, who I've mentioned before in previous columns, and wife Amy, own and operate Tempus Cel- lars winery of Walla Walla. Established within the list of who's who in Washington winemaking, Joe has an uncanny manner in making beautifully scented heady wines from riesling to cabernet. The Tempus 2009 Syrah featured here, is available on the shelves at Tempus winery for just twenty eight dollars a bottle and should be included in your personal winter cellar selection.

The Wine Honors: Joe, because your wines maintain a consis- tent punch of alluring flavor and mouth feel with a never ending array of finishes in bright snaps to mellow concentrates, yours truly, Judith Henderson of Wine & Country Living honors you with "98 Points of Wine Perfection!" Congratulations Joe, Amy and team Tempus! Tempus Cellars Address: 1110 C St., Walla Walla 509-270-0298.

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

Caramelized Ginger Broccolini Rabe

Serves 4

2 tablespoons olive oil

1 tablespon butter

2 bunches rabe cut into 2-inch pieces

2 cloves minced garlic

1 tablespoon minced fresh ginger

2 tablespoons soy sauce

¼ cup water

Method:

In a large skillet melt oil and butter, add rabe, ginger and garlic; sauté to toothsome. Add water and simmer until just tender and water evaporated; add soy sauce, stir and serve with roast buttered chicken, rice pilaf and a bottle of 2009 Tempus Syrah.

Hear Judith's food and wine commentary and photo's at: www.chefjudithhenderson