Wine & Country Living

Grandma Moses really knew a pastoral scene when she saw one, captivating America in the 1950s with her oil paintings depicting the American country way of life.

Today, I thought I was seeing through Grandma Moses' eyes, barreling through the country side heading for Spokane, north on Highway 12.

The one farm I really enjoy seeing each time I head north on this route, is the one on the left hand side of the road; tucked into its own minuscule valley, a lazy pond, weeping willows, Guernseys dotting the field with a red barn in the distance.

When I see pastoral views like this, and believe me, there are hundreds right here in the Touchet Valley, it always makes my heart skip a beat and reminds me just why I love living here, on the eastern side of Washington State.

Upon my return from Spokane, I took the long way home stopping in Walla Walla at the Cougar Crest Winery, located on Frenchtown Road: 509-529-5980. I love Winemaker Deborah Hansen's, none-oaked, '08 Viognier, a white wine, you might remember, I always included on the summer wine list at Wildberries Café a Vin!

This is the quintessential white wine for summer foods. Deborah has created a beautiful none-oaked, lush-in-theglass Viognier, riddled in luxurious floral nose, wafting orange water and honeysuckle rose, with a dreamy little ribbon of ripe country peach to envelope your tongue in a long semi-dry finish.

On a hot summer evening, what could be better than the Cougar Crest '08 Viognier, a $20 bottle, lightly chilled accompanying the recipe below, drizzled over anything from garden to barnyard? Deborah Hansen, this Chef/Columnist/ Wine Professional thinks all your wines are sensational, and for that matter, so does Wine Spectator Magazine, which included Cougar Crest's red wines among the top 100 wines in the world for 2011.

However, today, this weekly food and wine column finds that little Peachey ribbon within your '08 Viognier white wine utterly delicious, earning you 98 points from Wine and Country Living! Congratulations, Deborah and all the staff at Cougar Crest! Until next week, "eat art, drink imagination!"

Peach and Basil Vinaigrette Makes 1 3/4-Cups

1-whole ripe peach

1-tablespoon fresh basil leaves

¼-cup champagne vinegar

1-cup olive oil

½-cup honey

1-teaspoon fresh ginger

Method: In a bowl, using a pastry cutter, macerate peach and fresh ginger until chunky-smooth. Add basil and repeat maceration until basil leaves are pulverized. Add vinegar, honey and macerate to blend well. Add oil and using broad strokes, whisk until all is emulsified and glossy. Serve immediately over steaks, chicken, halibut, tomato, fruits and bitter greens.

Hear Judith's web cast with recipes and photo @www.chefjudithhenderson.com