Judith Henderson’s Wine & Country Living

This year's spring release showed the newest wine releases from regional wineries. Tasting rooms were packed all weekend with enthusiasts from around the world. News traveled fast about a new winery and its maiden vintages, putting winos in a tizzy to get a taste of the new wines.

At one point while delivering Pate Fromage Confit from the catering kitchen of Moveable Feasts! I tasted these new wineries' wines and will get back to one in particular later in the column.

I remember walking away from the tasting thinking, "an- other great wine concept," but I had to laugh thinking back ten years ago to the fuddy-duddy thinking of so many locals who at the time, couldn't wrap their heads around the flourishing wine business in our region. I have always thought like my retired farming neighbor who says, "Land is for farming no matter what crop!" Or, like Woody Guthrie, "This land is made for you and me!"

Just a thought: In 1912, American herbalist Paul Bragg, an early proponent of natural healing through better eating, produced a line of boxed and bottled seasonings for sale. Today, a hundred years later, son and daughter in-law, Paul Jr. and Patricia Bragg, continue in Daddy Paul's all-natural crusade with Bragg Natural Foods.

This got me thinking, for forty years, my family and I have been happily sprinkling Bragg Sea Kelp Seasoning over popcorn, baked tofu, fried eggs, tuna salad and braised sea- sonal catch. The natural iodine from kelp gives a rich saltiness without the salt. A favorite seasoning among vegetarians, vegans, gluten-free folks, diabetics and those restricted to a low sodium diet, you'll find Bragg products at Andy's Mar- ket, College Place.

The outstanding wine for the Walla Walla 2013 Spring Release comes from a new winery; Waitsburg Cellars. The bottle is the 2012 Chevray. The vintage is an old vine, non- oaked Chenin Blanc produced by fellow wine critic, Paul Gregutt of Waitsburg and a hand-picked group of regional grape growers.

Tasting notes for the 2012 Waitsburg Cellars Chevray start with first swirl of the glass; a leggy viscosity coats the bowl. Nose buried deep in the glass, the essence of juicy cut apple drizzled in star thistle honey open the senses. With first sip, a swoosh of bright crushed chamomile paints the cheeks, a drop of lemon oil puddles the tongue while the "singlevineyard" steps-up for a clean spiny finish. Drinkable now, pairing well with crisp salad of peppery greens, poached cold sea food or soft gruyere cheese and sourdough bread.

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

Sweet Sea Kelp Dressing

¾-cup olive oil

¾-cup star thistle honey

Juice of one lemon

1-large minced clove of garlic

½-teaspoon Brag Sea Kelp Seasoning

Blend all ingredients well, re-whisk at service, drizzle over salad of peppered greens, Walla Walla Sweet Onions, cold poached sea food, and pair with a bottle of Waitsburg Cellars 2012 Chevray white wine.

Hear Judith's Food & Wine Commentary, Recipes & Moveable Feasts! @chefjudithhenderson.com.