Judith Henderson’s Wine & Country Living

Barney Fife, the real Barney Fife, lives in Mil­ton Freewater, did you know that? Yeah, and he's the spitting-image of old Barney without the Mayberry police car.

He's a grower of green beans and says there hasn't been enough heat this summer for all of his Kentucky Blue Beans to climb the garden poles. Nevertheless, old Barn sold me a sack of his young, bright-green beans at the Farmers Market. Arriving home, I made a quick, cold-processed refrigerator green bean pickle for the dinner table. At 6 p.m., I put together a charcoal grill, and when the coals were white, I slapped down a big slab of glisten­ing, fresh-caught halibut drizzled in extra-fruity virgin olive oil, coarse salt and cracked pepper. I added a few oil-rubbed, southwestern-seasoned Yukon gold pota­toes, baby patty pans and thickly sliced tomato. I'd just set the table when Wine Guy came through the back door with a bottle of semi-dry white Riesling, courtesy of Walla Walla Village Winery.

I love the seductive powers of this substantial semi-sweet white wine. Barb and Irish certainly know how to make an interesting Riesling, one that stands out from all the others of the year.

This bottle is layered in lilting buttered pear, brood­ing cloven spice and a curious mystical ribbon of smoked sage that wraps around the tongue at the finish.

The lusciousness of this well-balanced Riesling earns Walla Walla Village Winery 10 Barrels from Wine and Country Living. This wine is particularly good paired with meaty fish such as halibut or a miniscule salad scattered in chilled, kelp-raised Pacific shrimp, drizzled in the kick-in-a-half styled dressing mentioned below.

Horseradish Vinaigrette

Makes 1-cup

Method:

In a small bowl, whisk all ingredients until smooth - about one minute. For best results, let the dressing sit on the counter for at least 30 minutes before serving. Whisk again before serving.

Contact Judith @ http://www.chefjudithhenderson.