Once again the wineries of our region are preparing for May 6, spring release weekend. To ready myself for this year's downtown party, I went to the wineries a little early to quench my fascination for food-friendly red wine, and ended up at Walla Walla's Morrison Lane Winery, tasting and visiting with winemaker Dan Morrison.

Yes, Dan makes many styles of good red and white wines, but my favorite, the Morrison Lane '04 Nebbiolo, is a fantastic red wine suited for foods drenched in tomato or brown -sugared barbecue sauce. It's true, no one makes Nebbiolo around these parts, and I haven't had a glass since Neibaum Coppola came out with their 1985 vintage way back then, but Dan Morrison's Nebbiolo has Coppola beat, never mind Niebaum.

First impression upon swirl and sniff is the essence of rose petals and tar, which to you new red wine drinkers might sound a little strange, but to us old timers it's a sure sign of something greater to come.

With the first sip, you are introduced to the famous Nebbiolo attribute - a warm prune Danish scattered in crushed sage and a slathering of fresh violets. For such a simple red grape, Morrison has taken the Nebbiolo to new heights, developing a long finish that wraps the tongue in wild truffles and woodsy effervescent.

For you readers, here is a wine that carries just the right amount of sophistication to sip alone with crackers and cheese or to pair with the recipe below. Because of your timing, the recipe, the texture and tasting notes, Dan Morrison, your Nebbiolo has earned 98 points from Wine and Country Living!

Congratulations to all the Morrison Family and winery staff. Until next week, "Eat Art, Drink Imaginationhellip;"

Brown Sugar Chicken in Red Wine Sauce Serves 4

4-half skinless boneless breasts of chicken

1-tablespoon each: olive oil, minced garlic, paprika

1-teaspoon salt and pepper

1-cup brown sugar

1-cup red wine

Method: Sprinkle chicken breasts with paprika, salt and pepper. In a skillet over medium-high heat, add olive oil; when shimmering, add garlic and chicken and braise well, about 10-minutes. In a bowl, mix brown sugar and red wine and pour over chicken, cover, reduce heat and simmer for 12-minutes. Serve chicken and sauce over lemony butteredcinnamon couscous.

Hear Judith Speak @www.chefjudithhenderson.com