Judith Henderson’s Wine & Country Living

With spring just around the corner, you may be con- sidering steps to improve your well-being, what- ever your stage of life. From choosing the right juice blend to healing the body through breath work, spring into a healthier more delicious life with good intentions, good wine and fabulous whole food.

Speaking of juicing, millions of people have turned to this style of better eating. If you're searching for an easy way to fight off the flu, improve digestion or provide your body with better muscle building nutrients, the book, "The Joy of Juic- ing," might just be the ticket. In this Avery Press publication, the author, Doctor Gary Null, provides interesting details on nature's super foods along with recipes for soups, sauces, desserts, smoothies and frappes.

While thinking about optimal wellness, author and health professional Jack Angelo has published a book on using the power of breath to increase energy and attain optimal well- ness. His book, "Self-Healing with Breathwork," published by Healing Arts Press, holds suggestions on how breathing may help us with our daily mental and emotional well-being. Angelo's breathing techniques demonstrate how the simple act of correct breathing can connect us naturally to our sur- roundings, clearing the path of the nonsense we carry around with us every day.

I spoke to a group of culinary students today on the topic of paring food with syrah wine. Though our local syrahs have maintained high marks in competition this year, today I showcased an aged 2007 Fort Walla Walla 100% Syrah. This particular vintage is a beautiful representation of a regal syrah wine made with local grapes.

Tasting notes for the 2007 Fort Walla Walla Syrah start with nose buried deep in the glass; earthy sandalwood opens the senses. With first sip, mellow tannins swoosh the cheek in a profusion of macerated blackberries, wrapping the tongue in a sophisticated savory cedar finish.

Fort Walla Walla winemakers/owners, Jim Moyer and Cliff Kontos have created a most magnificent Syrah resem- bling a French Chteau Neuf De Pape. The 2007 Syrah, aged 18-month in French/American oak, is racked three times and bottled four months before release. If you are interested in what a superior Syrah tastes like, stop-in at Fort Walla Walla's tasting room, Main Street, Downtown Walla Walla, for a bottle of the 2007 Syrah and see for yourself.

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

Sauté Chicken Lump Crab Rice

1-small Walla Walla sweet onion chopped fine

1-pound ground chicken meat

2-tablespoons chopped parsley, chopped garlic

1-teaspoon each: thyme, bay leaf, salt, black pepper

¼-cup red wine

½-cup diced tomatoes

1-pound lump crab

In a sauté pan, add first eight ingredients and cook thor- oughly. Add red wine, tomatoes; simmer until reduced and thickened. Cook basmati rice; add crab to cooled rice; spoon chicken sauté over rice, pairing with the 2007 Fort Walla Walla Syrah.

For Judith's Wine & Food Commentary: www.chefjudith- henderson.com.