Mountain Views News     Logo: MVNews     Saturday, August 22, 2015

MVNews this week:  Page 10



Mountain Views-News Saturday, August 22, 2015 


Reader Steve in Arcadia asks, “How exactly are the wines chosen?” Many ways, really - discoveries 
through PR pitches, invitations to wine tasting events, and sometimes I just like the way the bottle 
looks on the store shelf. I will only review wines and share them with you if I feel that they are a 
good value and easily obtainable for the readers. I recently was turned on to a wonderful sparkling 
wine from the Limoux region of France. It was a 
solid wine for under $25, but as my excitement grew 
I found one problem, I couldn’t find it anywhere 
except online and at a wine shop in Costa Mesa, 
so… you won’t hear about it here.

Anyway, I want to start the tailgating season off by getting back to blends, this time Decoy. For those 
who are even casual wine drinkers I am sure you are familiar with the name “Duckhorn”, the pride 
of the Napa Valley for the past thirty-five or so years. Fine restaurants and gourmet shops have been 
my to-go places for Duckhorn, and now along comes Decoy (yes, there is a duck on the bottle). The 
price is about half what you’d pay for Duckhorn. How and why? The grapes are sourced through the 
Napa region. Owner Dan Duckhorn found a need for wines that were lower priced and still a great 
quality, so the past few years has seen an upswing in the production of Decoy and it’s popularity. The 
2012 vintage is smooth, with perfect levels of fruit and tannins, and a finish that you’d expect from 
a higher priced blend. A mix of cabernet and merlot, it goes well with steak, pizza, and soft cheese. 

Closure: Corked

Each week I will give you my Dills Score. 
Starting with a base of 50 points, I have added 
8 points for color, 7 points for aroma or 
“nose”, 9 points for taste, 8 points for finish, 
and 8 points for my overall impression, which 
includes my value rating.

Total Score 90, retail $27 on sale; around $18 
at most area supermarkets including Vons

Find my food blog

TABLE FOR TWO by Peter Dills

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