Mountain Views News          Saturday, November 14, 2015

12

FOOD AND DRINK

Mountain Views-News Saturday, November 14, 2015 

RED RED WINE !! MAKE ME 
FEEL SO FINE!

We jump up in class a bit this week, staying in 
California and opening the dark reds as we travel to Paso Robles. Why Paso Robles? Benefitting 
from the perfect climate for producing award-winning premium wines, Paso Ro-bles wine country 
is located in California between Los Angeles and San Francisco, and is home to more than 200 
wineries, mostly comprised of boutique and small family-owned vineyards and wineries. Speaking 
of award wining wines from Paso Robles, this past week I enjoyed the San Simeon 2010 Cabernet 
Sauvignon. This Paso Robles stand-out is aged for at least 18 months in French oak barrels leading 
to structured tannins,* and provides texture and depth with a lengthy somewhat spicy finish. 

Winemaker Anthony Riboli tells me that this wine is one of his favorites when he is home with his 
family enjoying dinner. He went on to say "as a fourth generation winemaker, I really want every 
consumer to taste the quality and care that our family imparts into every bottle of San Simeon 
Cabernet Sauvignon. From estate vineyards to artisan winemaking, we want the consumer to feel 
part of our family... to feel special." Thanks An-thony! 

Tannins…. The Dills Definition: Tannin is the textural 
element that makes the wine taste dry, though I use the 
word often to describe how is feels on my tongue, thus 
dry, sandy, bitter etc…

Dills Score

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

Total Score 90 

Retails for ¬¬¬$19.00 On Sale around $16 at Vons and Pavilions.

Follow me on twitter kingofcusine and make sure you listen to my radio show every Sunday at 6 PM 
KLAA AM 830 . Charter Cable Channel 188 @ 3 PM Saturdays and Sundays


TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com


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