The Times - Serving Waitsburg, Dayton and the Touchet Valley

A few years ago, I sat in Vintage Cellars and was intro- duced to a glass of Rulo Syrah. To my delight, this was the best Syrah I'd ever tasted. Needless to say, the next day I went to the Rulo winery, bought a case of this vintage and proceeded to drink myself silly for a whole year, giving bottles as gifts and to pair with holiday dinners.

Recently, I was introduced to Rulo's 2011 Sundance Char- donnay and was equally blown off my bar stool! For Rulo Winemaker/Owner Ken Schlicker, having a BS in Microbiol- ogy and MD from Stanford may have something to do with the science of wine making. But everyone knows that when it comes to a good bottle of vino, it requires a Doctorate in the Labor of Love department - a degree this winemaker obvi- ously holds, showing throughout his wine portfolio.

Sole owners Ken and wife Vicki that claim hard work and long hours is what makes Rulo Winery and its wines so fine. When you see the Rulo Chevy pick-up in the parking lot of local retailers, restaurants and bottle shops, you know Ken and Vicki Schlicker are in town making their own deliveries of Rulo wine. They claim to love this aspect of their business, believing it keeps them close to the public.

In the case of the Rulo 2011 Sundance Chardonnay - just twenty dollars in the tasting room - I found this wine to be people-pleasing. With grapes from the Sundance Vineyard, Wahluke Slope AVA, it is palomino in color, thistles after a light rain, swimming in cantelope, chopped lemon citron, tongue swathed in warm bread, long legs wrapped in great viscosity, consistent and regal to the last sip.

Ken, because you and Vicki make Rulo wines in the fashion, "reliving a memory, realizing a dream," yours truly, Judith Henderson of Wine & Country Living, honors you with 98 points of wine perfection for the Rulo 2011 Sundance Chardonnay. Congratulations Ken and Vicki! 509-525-7856

Chardonnay Braised Parsnips Shallots & Rosemary

2-tablespoons butter

1-tablespoon olive oil

1-pounds peeled bite size parsnips

4-shallots quartered

6-inch rosemary sprig

1-cup chardonnay

½-cup vegetable broth

salt & pepper to taste

1-tablespoon chopped parsley (garnish)

In a skillet, melt butter and oil; add vegetables and rose- mary and sauté 12 minutes. Add chardonnay and vegetable broth and reduce by half. Remove rosemary. Serve parsnips and juices over mixed grains sprinkled in chopped parsley, paired with roast chicken and a bottle of Rulo 2011 Sundance Chardonnay.

For recipe Questions: www.chefjudithhenderson.com.