I recently stopped at Harvest Foods for a few lemons and then headed for home. As I turned the corner, I saw my 88-year-old father standing at my door. He had just driven all the way from Bethel Island, California, out in the Sacramento Delta, to visit me in Dayton.

There he stood, in his familiar khaki pants and red Hawai­ian shirt, sporting a goatee and giving me the peace sign. Dad was a Merchant Marine during World War II. He sailed the Pacific from San Francisco to Hawaii, barely es­caping the bombing of Pearl Harbor, and he loves to cook. No problem: "Dad's turn to cook." So I sat back and let him. Of course, Wine Guy and Dad get along famously; they like the same cigars, the same year Miata sports car and the same wine.

While the chicken breasts smoldered on the grill, we opened a beautiful local 2007 a' Maurice Chardonnay. This chard' is a well-balanced sophisticate, exhibiting a mouth of ripe pear, macerated lemon grass and a distinguished, almost flinty, finish.I like to serve this particular chardonnay in a chilled wine glass.

The other bottle of the evening was a Saviah '07 Cabernet Franc, a bottle I know well having served this wine for years at Wildberries Café. Saviah winemaker Richard Funk knows his stuff, creating a Cab' Franc dripping in juicy blackberries, chopped cherries, crushed fresh marjoram and toasty oak. The 2007 Saviah Cabernet Franc earns 10 Barrels from Wine and Country Living for its subtle drinkability pairing beauti­fully with the marinade recipe below. And with the cool of fall coming on, the mint growing along my garden path will be great included in the dish.

Mint and Lemon Marinade

Serves 4

3-tablespoon olive oil

2-tablespoons honey

2-tablespoons fresh, chopped mint

1 1/2-tablespoon lemon juice

2-teaspoons lemon zest

1-clove minced fresh garlic

Method:

In a small bowl, whisk all ingredients together and let marinade stand for 20 minutes. Whisk again and baste chicken at service.

Contact Judith@ http://www.chefjudithhenderson.com