Judith Henderson’s Wine & Country Living

I bundled-up in a down vest and headed to the barn. I was looking for a garden pot I envisioned planting the last of 12 crocus bulbs. Winter has arrived and this will be the last thing I do before the snow falls. These promising bulbs will sit on the outside ledge of my kitchen window while I await spring and their colorful blooms.

You may be familiar with Walla Walla's Lodmell Winery, its logo a curled snake honoring the Snake River that meandering through the Lodmell wheat farm and vineyard properties. Recently, I tasted the Lodmell 2008 Sublime Red, a blended wine: 50 percent merlot, 30 percent carmenère and 20 percent cabernet sauvignon. It was delicious. If you're a red wine lover, you'll truly enjoy the Sublime Red with its pour swimming in spicy nose and dark ripe berries. With each sip a rush of cedar and crushed leather swipes the cheeks in a pestle and mortar of bay laurel smearing the tongue.

This local winery has made a name for itself in the judging arena earning gold for the 2008 Sublime at the Seattle Wine Trials. It's a wine perfectly paired with a spicy slow baked shepherd's pie melding in clean, grass-fed beef, chopped garlic, corn kernels and tomato topped in fluffy cheddar-mashed potato. The Lodmell Sublime is reasonable priced, just $28 a bottle in the Lodmell tasting room: No. 6 West Rose, downtown Walla Walla.

Andrew Lodmell, standing strong in your belief that nature provides you with infinite possibilities you have solidified the Lodmell brand. With that, this food and wine specialist, Judith Henderson of Wine & Country Living, honors you with 98 points of wine perfection for the exceptional 2008 Lodmell Sublime Red Blend. Congratulations Andrew!

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

Pastrami Bondard (soft cheese log)

1 cup chopped fresh deli pastrami

4 packs cream cheese at room temp

2 tablespoons mayo

1 tablespoon lemon juice

6 green onions chopped well

Garlic salt to taste

In a food processor add all; blend until smooth. Serve with crackers and a bottle of Lodmell 2008 Sublime red wine.