Judith Henderson’s Wine & Country Living

Discovering Our Regional Foods & Wine Pairings While I am not the Oracle of radical agrarian thought, I do preach small farms and local food. This week I met with six small organic farmers and shared thoughts on the 2013 trends in locally grown food. By meet- ing’s end the growers had coordinated their gardens and knew who would grow what for the coming spring, summer and fall harvests, to be sold through CSA programs and lo- cal Farmer’s Markets.

Recently, I spoke to a group of Northern California organic growers. The topic: “Trending the Millennial.” This popular talk spans the political and environmental likenesses in our society, the key to trending food and beverage. The forty-five minute talk with slide show includes thoughts on how consumers today are more likely to shop at a grocer who’s made the commitment to clean organic foods.

In retrospect, it’s impossible to look at consumer growth in whole food buying practices and think it’s any one medium responsible for turning things around in today’s market. Rather, give yourself a pat on the back; it’s a cumu- lative happening, a community of like-thinking that influ- ences today’s growing whole food buying practices.

I’ve mentioned before the outstanding skills of local winemaker Jean-Francoise Pellet, who manages both Pep- per Bridge and Amavi Cellars vineyards. It’s the stuff iconic is made of when a winemaker works his craft producing wine portfolios for two distinctly different wineries at the same time. From Switzerland to Spain to Napa to Pepper Bridge and Amavi Cellars, Jean-Francoise doesn’t waste a moment. As current Vice President and founding member of Walla Walla Valley’s sustainable agricultural organiza- tion, VINEA, Jean-Francoise is a tremendous asset to our winemaking community.

Wine of the Week: Amavi Cellars 2011 Semillon. Nose buried deep in the glass, golden nectar swims in bright lemon verbena. First sip, a swoosh of lanolin and heavy cream soaks the palate, a mouth of baked pear wrapping the tongue in fig and honeysuckle.

Wine Honors: Jean-Francoise, your carefully designed year in meticulous sustainable wine making brings forth the succulent 2011 Amavi Semillon, earning you 98 points of wine perfection from food and wine specialist Judith Henderson for Wine & Country Living! Congratulations Team Amavi: 509-529-0461.

Readers, until next week, “Eat Art, Drink Imagination!”

Winter Pistachio Dressing

½-cup golden raisins

1-cup lightly crushed pistachio nuts

¼-cup water

2-tablespoon honey

½-cup plain olive oil

2-tablespoons cider vinegar

1-tablesponn fresh squeezed lemon juice

1-teaspoon salt

In a food processor blend all until smooth and glossy. Serve over a salad of spinach, pears, dried cranber- ries and red onion paired with Amavi Cellars 2011 Semillon white wine; chill just 15-minutes.