The Times - Serving Waitsburg, Dayton and the Touchet Valley

I was talking with a fellow rose grower who thought she'd install a fence along this year's rose garden to detour the deer that cross her property and eat her blossoms before they open.

If you have problems in your garden with Deer, forget building a fence to keep them out; Deer jump four-to six foot fences with their eyes closed. In regards to roses, you might plant your bushes in barrels placed on the patio where the animal is less likely to tread. Although, I do recall hearing the sound of little hooves on my patio and upon inspection found the rascals had topped-off my Mimi Eisenhower rosebushes!

Today, I am out among the wineries searching for a spring Beaujolais wine to pair with a locally-raised, organically-fed smoked ham a neighbor gave me. I'll serve this baked ham with a pile of fried apples, potatoes and onions napped in apple cider gravy and a wine of big fruity character.

Through the "grapevine," I'd heard the students at the Center for Enology and Viticulture made and bottled a 2011 Beaujo-Lem Nouveau - a Beaujolais wine. I met with Myles Anderson, the center's founding father and current director, for a tasting and left with two bottles of this incredibly deli- cious wine.

The College Cellars tasting room is open to the public Friday and Saturday, noon to 4 p.m., and a great place to start your search if you are looking to discover what a particular wine should actually taste like. What better place to go than a tasting room in a school that teaches students how to make wine!

Interesting to note: all proceeds from college wine sales go to programs at the school, and it's the schools policy to keep their wines priced reasonably while encouraging wine knowledge. For instance, the 2011 Beaujo-Lem Nouveau was just fourteen dollars a bottle.

Tasting notes for the 2011 Beaujo-Lem Nouveau begins with nose buried deep in the glass; crushed dark fruits open the senses. With first sip, an exceptional viscosity floods the mouth in gentle tannins swooshing the cheeks in allegoric swatches of juicy bing cherry, warm strawberry and a lilting perfumery of raspberry coats the tongue. This wine pairs well with smoked foods and is welcomed throughout the spring and summer months slightly chilled or at room temperature. College Cellars: 509-522-2500, 500 Tausick Way, Walla Walla, Washington

Readers, until next week, "Eat Art Drink Imagination!"

Apple Cider Gravy

½-cup ham juices

4-cups chicken sock

1 ¼-cup apple cider

¼-teaspoon each: salt, pepper

1-teaspoon thyme

3-tablespoons white unbleached flour

Over medium heat, scrape fond from bottom of roast- ing pan; add cider and broth, reduce by half, whisking. Add salt, pepper and thyme; continue to reduce. Slowly add flour whisking until thickened. Serve over smoked ham and fried medley paired with College Cellars 2011 Beaujo-Lem Nou- veau.

For more recipes and catering ideas visit: www.chefjudith- henderson.com.