Judith Henderson’s Wine & Country Living

The Annual Dayton Christmas Kick-Off was a hit. Shop owners report sales were brisk. Ending the downtown winter event was the traditional Christmas float and light show parade on Main Street. This is where everybody in Dayton gets busy applying crazy creative ideas, whimsically displayed to the floats for the public's enjoyment.

Gathering from the crowd's laughter and applause, I would say this part of the event is a sure way to bring the town together! At dusk, the event ended with a fireworks display while cafés and bars remained full until closing.

Looking for a new red wine?

While in Walla Walla, turn down Old Highway 12 and discover the Glencorrie Winery, 8052 Old Highway 12, 509-525-2585. Ronn Coldiron, Glencorrie partner-winemaker, also teaches French baguette bread making classes at the winery. Although Ronn's bread classes are well attended, it's his limited production of premium bordeaux varietals that makes my mouth water.

For those of you keen to further your red wine knowledge, taste the Glencorrie 2008 Cuvee Marquis Columbia Valley. This wine is a blend of 50 percent cabernet, 17 percent merlot, 17 percent cab franc, 8 percent malbec and 8 percent petit verdot.

With silky-mouth feel, Wine Spectator gave the vintage 90 points and the marquis won silver in the Seattle Wine trials. However, bottled in 2010; this Glencorrie vintage has mellowed and is better than ever.

Swirling the marquis, the wine opens brightly in muddled mint. Nose buried deep in the glass, rich tannins tickle the senses. With first sip, great smears of warm strawberry-rhubarb chutney coat the cheeks. A sprig of pounded thyme bastes the tongue ending in long legs of allegoric cinnabar.

Ronn Coldiron, because you hold your winemaking vision for Glenncorrie to the highest standard and reach-out to your fans with happy floured hands, it is with great pride food and wine specialist Judith Henderson of Wine & Country Living, honors you with 98 Points of Wine Perfection! Congratulations Ronn and Team Glenncorrie.

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

Caramel Apple Slices

4 green apples stems in place, cut in-half, cored, rub flesh

with lemon juice

1 pound caramels melted

Pour melted caramel into cored wells of hollowed apple

halves. Refrigerate 4 hours. Slice and serve as guests arrive

paired with a bottle of Glencorrie '08 Cuvee Marquis.

Hear Judith's food & wine commentary and view Monet's Catering Menu at: chefjudithhenderson.com