Mountain Views News          Saturday, August 6, 2016

Mountain Views-News Saturday, July 9, 2016 8 FOOD AND DRINK Mountain Views-News Saturday, July 9, 2016 8 FOOD AND DRINK 
CURRIED WALDORF SALAD 
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 shopshave 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 
TABLE FOR TWO by Peter Dillsthechefknows@yahoo.com 
A REALLY DUCKY OF A DEAL 

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 

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 

INGREDIENTS: 

1/4 cup nonfat plain yogurt 
3 tablespoons light mayonnaise 
1/2 teaspoon curry powder 
1/8 teaspoon salt 
Pinch of cayenne pepper, or to taste 
1 orange 
2 tart-sweet red apples, diced (about 2 cups) 
1 cup chopped celery 
1/3 cup golden raisins 
1/3 cup toasted walnut pieces, coarsely chopped 


DIRECTIONS: 

1. Whisk yogurt, mayonnaise, curry powder, salt and cayenne in a medium bowl. Grate 2 
teaspoons zest from the orange and add to the dressing. 
2. Using a sharp knife, cut off the peel and white pith from the orange. To make attractive 
segments, hold the orange over the bowl (to catch the juice) and slice between each segment and 
its surrounding membranes. Add apples, celery, raisins and walnuts; toss to combine. 
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