The Times - Serving Waitsburg, Dayton and the Touchet Valley

Elegance, like beauty, is very much in the eye of the beholder. And, like beauty, elegance is a word that is hard to define but easy to exemplify: we know what elegance is but we may not know who or what has it.

When I asked readers what elegance meant to them, I received a list of modern people, places and things that were aesthetically perfect, forming a palette that ishellip;well, elegant!

The first item collectively mentioned was a bubble bath and champagne, gold cufflinks, silk shirt, silver tea service, a yacht, a jaguar car, JFK, Coco Channel, Grace Kelly, Paris, Vienna, Monte Carlo and Tiffany's of New York. But, no mention of food, which was a surprise to me. I would have thought that Alexander's Chocolates of Dayton would be mentioned!

So, I decided to pair my homespun recipe for Pear and Crystallized Ginger Jam - a beautiful swipe with roast turkey - with an opulent white wine: 2012 Maison Bleue "Jaja." This particular wine, chilled just 20 minutes before opening, rushes the palate with a mellow mineral spine made of 50% Marsanne, 23% Sousanne, 18% Grenache Banc and 9% Picpoul Blanc. Created using the technique of modest French oak, the Jaja wine gives a swirl in moderate acidity, perfect with the full flavored foods of fall. With first sip, a dance of aromatic fruits; tangerine, peach, lemon zest, amber honey and pineapple swoosh the cheek ending in a well developed cleans that puddles the tongue.

Maison Bleue Winery owner/winemaker Jon Meuret, is a friendly man who easily makes new friends and keeps in contact with those he studied viticulture beside, including those at the famed Chteauneuf-du Pape, France. Today, Jon is focused on his regional winery and its growing portfolio of Rhone Valley styled varietals. Maison Bleue Family Winery, # 2 North 2nd Avenue, downtown Walla Walla Washington., 509-786-2307.

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

Pear and Crystallized Ginger Jam Makes 2 1/2-cups

2-pounds pears peeled & chopped

11/2-cups white sugar

6-tablespoons fresh squeezed lemon juice

1/3-cup water

2-tablespoons minced crystallized ginger

In heavy saucepan, add all ingredients and bring to a boil, stirring. Reduce heat and simmer for 1-hour stirring often. Spoon hot jam into sterilized jars, ¼ inch from top, and place lid on jar. Cool on counter for 24 hours and refrigerate. Serve jam with roast fowl, a sauté of porcini mushrooms, winter greens and wild rice paired with a bottle of 2012 Maison Bleue Jaja, a white wine of food friendly nuances.

For more recipes, color photos and "Moveable Feasts Ca- tering" ideas: www.chefjudithhenderson.com.