Judith Henderson’s Wine & Country Living

Maple leaves crunch under my feet as I walk to the car. In my mind, I know driving into Walla Walla will be a challenge at Lewis Peak. At this time of year, the peak's nature is to spray frozen rain on the window shield giving each car its own personal white-out, but don't let that stop you, by the time you reach the lower elevation in Dixie, the ice melts and it's "easy peasy" into Walla Walla.

I am no different when it comes to holiday food shopping: I hit the sales. This week, I bought what I need to make all my holiday food gifts. Needless to say, my kitchen looks like a mess with favorite baking pans, cooling racks and mason jars for chutney and home-churned butters, all fighting for counter space.

Last night, guests arrived at my door. I opened a bottle of winemaker Jean-Francois Pellet's Pepper Bridge 2009 Cab­ernet Sauvignon and settled in the living room for conversa­tion. To accompany the wine, I offered a warm Wine Smear framed in a white wide-mouth cappuccino cup, a basket of sourdough bread chunks to dip and a wedge of soft brie; simple and delicious. The '09 Pepper Bridge Cab is pricy - $60 on the Pepper Bridge tasting room shelf - but incredible, rippling in dark brooding fruits and a melding of cocoa; a Cab lover's dream.

Tasting Notes: Nose buried deep in the glass, a bloom of heirloom tomato still on the vine. With first sip a luxuri­ous swoosh of soft blackberry floods the mouth. At finish, a long winding squiggle of espresso and sweet clove coats the tongue.

Jean-Francois, your winemaking is classic and true. Invit­ing drinkers into your vision is your gift, offering the discov­ery of a world renowned Cabernet Sauvignon. It is with true pleasure that food & wine specialist Judith Henderson of Wine & Country Living, honors you with 98 Points of Wine Perfection for the Pepper Bridge 2009 Cabernet Sauvignon. Congratulations Jean-Francois and Team! 1704 George Road, Walla Walla.

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

Cabernet Wine Smear

Serves 2

2-cups cabernet wine

½-cup local honey

1-bay leaf

1-small stick cinnamon

2-whole clove

2-tablespoons plain olive oil

1-teaspoon each: minced garlic, cracked pepper, currypowder

Method:

In a sauce pot over medium high heat, add all ingredients and simmer 30 minutes until reduced by half. Cool and serve to dip to swipe sourdough bread chunks paired with soft brie and a bottle of Pepper Bridge 2009 Cabernet Sauvignon.

See Judith's Catering Menu and Hear Judith Speak at chefjudithhenderson.com