Judith Henderson’s Wine & Country Living

The importance of being local rings in my ears as wine lovers ready for the regional 2012 Fall Release Wine Tasting events of Nov. 2, 3 and 4.

Before I join in the celebrations, I'll cater a spread of whole fine foods for Three Rivers Winery, served to wine club members and weekend tasting room guests. Then, I am off for wine tasting at three distinct French finished wineries; Chateau, Rotie and Mackey Vine- yards.

When I first became acquainted with Roger and Phil Mackey, I sat listening intently to their story of how they left California, traded in their business suits for a tractor, a plow and an established but overrun vineyard and apple farm located on Powerline Road in Walla Walla. Mackey Vineyards: 509-526-5160.

I'd heard similar stories from successful boutique wineries of the area, but it's what the Mackey brothers brought from California to their Walla Walla farm that stands out in my former California mind; a 120 percent work ethic! Not to say farming of all kinds isn't based on a ton of work ethic because we can all attest to that fact. However, Rodger and Phil's focus and hard work paid off big recently when the 2012 Seattle Wine Awards honored Mackey Vineyards with Gold for their 2010 Riesling, a semi-dry white bombshell swirling in pear, lemon blossom, a swipe of granite and fresh cut alfalfa nuances. It is $15 a bottle in the tasting room.

Mackey Brothers, because you apply sustainable agronomics from earth to barrel, turning out a small portfolio of elegant red and white wines, yours truly Judith Henderson Monet, honors you with 98 points of Wine Perfection for the 2010 Mackey Vineyards Ries- ling wine. Congratulations team Mackey!

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

French Clams Steamed in Riesling& Béarnaise Sauce

1 dozen clams

2 cloves smashed whole garlic

2 cups riesling wine

¼ teaspoon fennel seeds

1 cup homemade béarnaise sauce

In a large pot add wine, garlic, fennel seeds and clams. Cover pot and over medium high heat bring all to a simmer; cook for 12-15 minutes until clams open. If clams do not open, discard. Plate open clams in wide rim soup bowl, drizzle in remaining broth and squiggle in warm béarnaise, paired with hot garlic French bread, paired with a bottle of Mackey Vineyards 2010 Ries- ling.

Hear Judith's Food & Wine Commentary: chefju- dithhenderson.com