Judith Henderson’s Wine & Country Living

Driving along Old County Highway, Walla Walla, you'll enter the community of "Frenchtown," where several original wineries reside that helped catapult Washington State's wine movement, including Cougar Crest Estate Winery.

A well-received winery of the Inland Northwest, Cougar Crest's Frenchtown tasting room sits off the highway, up against a stunning backdrop of the rocky red cliffs prominent to this appellation.

Cougar Crest owner/operators, David and Deborah Han- sen came to Walla Walla in 1995, first raising grapes and eventually taking on the ancient art of winemaking. It's a particular passion for Deborah, Cougar Crest's winemaker. Deborah has created a short list of scrumptious red wines and one estate-grown white, the succulent Viognier.

I became familiar with Deborah's winemaking skills in 2006, choosing Cougar Crest's Viognier for our new house white at Wildberries Café a Vin. The café served a slew of signature organic salad entrees; just-baked sourdough breads and hot selections using the sweet meats of the sea: lobster, crab, scallops, cod, bass and Pacific shrimp. All are perfect pairings for the Viognier wine.

The wine notes for the Cougar Crest 2010 Estate Viog- nier start with a wide swirl. Nose buried deep in the glass, heady aromas of tropical fruit open the senses. With first sip, crushed lemon thyme swoosh the cheeks, pleasing the palate in essence of casaba melon. Star thistle honey encases the tongue to finish.

Wine Honors: Deborah, you've turned your passion into a reality, producing a unique portfolio of award winning red and white wines. You also made the conscious marketing decision to offer your Estate Viognier on the shelves of the tasting room for just $20 a bottle, truly a great buy. It is with great pleasure that Judith Henderson of Wine & Country Living honors winemaker Deborah Hansen with 98 points of Wine Perfection for the Cougar Crest Estate 2010 Viognier. Congratulations Deborah and Team Cougar Crest!

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

Lemon Thyme Mushrooms in White Wine

1-teaspoon chopped lemon thyme

1-pound mushrooms sliced thin

1-teaspoon minced garlic

2-tablespoons each: butter olive oil

1/2-cup viognier white wine

In a skillet over medium high heat, add butter and oil; melt. Add sliced mushrooms, chopped thyme; sauté to caramel- ized. Add white wine to pan; reduce to thicken. Serve over pan-fried scallops paired with Cougar Crest Estate 2010 Viognier.