Judith Henderson’s Wine & Country Living

Wine of The Week: Three Rivers Winery 2010 Merlot, a unique semi-dry red wine, swirling in a well-balanced melanges of sliced truffle, crushed bay and freshly ground nutmeg. With each sip, a late ribbon of caramel wraps the tongue before swiping the palate clean. This wine, $29 a bottle in the tasting room, pairs beautifully with red meats slathered in basil butter, range-free roast chicken stuffed in curried oranges and dried rosemary, or a layered slow- baked vegetarian casserole pelted in cracked cardamom and ooz- ing soft cheeses. The Winemaker: A regional maker of elegant wines, Holly Turner consistently takes her skills to the cellar. From harvest to punch, barrel to bottle, Holly breathes life into her wines in unique twists of texture and flavor, winning acclaim before judges, som- meliers and the public. The Honors: Holly, you continuously represent the best in Washington State winemaking, therefore, yours truly, Judith Henderson honors you with the Pride on The Eastern Side Wine Award, given winemakers of regional distinction by Wine & Country Living, based on a score of 98 points of wine perfection for the 2010 Three Rivers Merlot. Congratulations Holly and Team Three Rivers. 5641 Old Highway 12, Walla Walla. 509-526-9463.

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

Honey Mashed Carrots with Ground Chili Powder

Serves 4

1 ½ pounds hot steamed carrots

2 tablespoon butter

1 tablespoon honey

½ teaspoon chili powder

1 teaspoon coarse salt and cracked pepper

In a bowl mash carrots, add remaining ingredients and mash to fluffy, serve with beef, chicken or your vegetarian hot entrée paired with a bottle of Three Rivers 2010 Merlot.

Honoring my readers most recent requests, I have in- cluded the follow paragraph.

From the Spice Rack: the preferred way to enrich recipes is to buy herbs and spices loose and at home grind them in your spice mill. To bring out the essen- tial oils in dried herbs per recipe; re-crush the herbs between your fingers before adding to ingredients. If the recipe calls for dried spices, first add spices to a dry skillet and over medium-low heat stir constantly until fra- grant; about 15-30 seconds.