Judith Henderson’s Wine & Country Living

Driving out west on Highway 11 towards Milton- Freewater, just over the Oregon border, on the right hand side of the road sits the log cabin tasting room of Zerba Cellars. This unique winery has obtained a polished wine- maker who makes wine in a versatile and sustainable manner. This is where I begin this week's column, talking about Zebra Cellars 2009 100 percent Estate Late Harvest Semillon wine.

When profiling a Semillon white wine, tasting notes are usually met with a toasty palate of just-baked bread. But in the case of the Late Harvest Semillon wine it's a dif- ferent story. The late harvest grapes are left on the vines as long as possible before harvesting. This growing method allows the grape skins to swell in residual sugars, exuding in sweet, fruity flavors.

Zerba Cellars '09 Late Harvest Semillon Tasting Notes: with nose buried deep in the glass, fresh melon drenches the senses. At first sip, the cheeks flood in buttery pear nuances, tongue wrapped in a smooth squiggle of vanilla bean and long allspice finish; $25 a bottle, Zerba tasting room, 541-938-9463.

Winemaker Doug Nierman comes to Zerba Cellars by way of Davis, Calif., Napa to Long Shadows, to Pepper Bridge Wineries. Apprenticing with the best winemakers in America lends to Doug's own style of wine making today; art subtly guided by science. This fine line shows in the versatile Zerba Late Harvest Semillon wine, served as aperitif, with spicy hot entrées, even baked apple pie.

Doug, because your winemaking philosophy fits your artisan wine making, Food and Wine Specialist Judith Henderson of Wine & Country Living honors you with 98 Points of Wine Perfection for Zerba Cellars '09 Late Har- vest Semillon. Congratulations Doug and Team Zerba! 85530 Highway 11, Milton-Freewater, Ore.

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

Baked Spiced Sweet Potatoes

2 pounds sweet potato peeled, cut into chunks

2 tablespoons corn oil

1 teaspoon each: cumin, cayenne, paprika, chili pow-

der, garlic granules, onion salt

1 tablespoon unfiltered apple juice

1 tablespoon local honey

Rub potato in oil and juice, toss well in dry spice mix and bake in 350 degree oven stirring until golden. Serve as a side with range-free chicken, fish, tofu or clean roast beef paired with a bottle of Zerba '09 Late Harvest Semil- lon wine.

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