Mountain Views News          Saturday, July 12, 2014

8

FOOD AND DRINK

Mountain Views-News Saturday, Jully 12, 2014 


WINE MAKER DAVID GUFFY DOES IT AGAIN

My focus for the near future will be California wines under $15. This seems like a reasonable 
request given the hundreds, if not thousands, of wineries of all sizes covering the “wine country” 
from San Diego to Eureka. The Hess Select 2011 Cabernet Sauvignon is from the North Coast, the 
region from Mendocino to Sonoma and Napa, where the Hess Family Vineyards calls home. The 
area has a relatively mild climate with predictable 
heating and cooling. The 2011 season had 
unexpected fall rains, and while the yields and 
alcohol content were lower this Cabernet still 
made my list of above-average wines under $15. I found the taste to be soft, even pleasant, with 
likeable tannins and a hint of spice, and I also appreciated the cedary notes from the oak aging. 
No matter the cost of wine if you like it, enjoy it and share with friends. This cab is ready to drink 
now. This a perfect BBQ wine, so roast up some sweet peppers, BBQ shrimp or caramelized sweet 
onions. Yum!!! 

Notes: 

Wine Maker: 

David Guffy

13.9 AC

Region: North 
Coast, grapes 
sourced from 
growing partners 
from the region.

Dills Score


Each week I will give 
you my Dills Score. I 
have added points for value. I’m starting with a base of 50 points; I added 8 points for color, 8 points 
for aroma or “nose”, 8 points for taste, 8 points for finish, and 9 points for my overall impression, 
which includes my value rating.

Total Score 89 

Retails for $
18.00; on sale for ~$13 at area markets

Email Peter at thechefknows@yahoo.com twitter kingofcuisine

BREAKING NEWS… JOIN ME ON KLAA 
830 AM AT 6 PM FOR MY BRAND NEW 
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SMOKED SALMON 
PASTA SALAD

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com

INGREDIENTS:

1 (8 ounce) package farfalle (bow tie)

pasta

2 tablespoons extra virgin olive oil

1/2 pound cucumber, sliced

8 ounces smoked salmon, chopped

1 large tomato, sliced

1 small red bell pepper, julienned

salt and freshly ground black pepper to

taste

1/2 cup shredded Monterey Jack cheese,

divided

1/2 cup fat free blue cheese salad

dressing

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil, and add farfalle pasta. Cook until al dente, 
8 to 10 minutes. Drain, and rinse under cold water. Transfer to a serving bowl, and gently toss with 
the olive oil until all the pasta is coated. Cover, and chill at least 30 minutes.

2. Arrange the cucumber slices around the edges of the pasta. Top pasta with smoked salmon, 
tomato, and red bell pepper. Season with salt and pepper. Top with Monterey Jack cheese and salad 
dressing to serve.


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