Mountain Views News, Sierra Madre Edition [Pasadena] Saturday, March 17, 2018

Mountain Views-News Saturday,March 17, 2018 9FOOD & DRINK Mountain Views-News Saturday,March 17, 2018 9FOOD & DRINK 
TABLE FOR TWO by Peter Dillsthechefknows@yahoo.com 
AND A HAPPY ST. PATRICK’S DAY TO YOU….. 

One of the most common questions I am asked isripeness.
“How do you select your wines for review?” Two Blend: 46% Zinfandel, 22% Cabernet Sauvignon,
ways. First: my loyal readers, such as yourself, and18% Petite Syrah, 12% Syrah, and 2% Charbonsecond: while dining with friends at a restaurant. SoAlcohol 15.2%; 60,000 + cases of 2016 Prisoner Blend 
when reader Bob Carlson had a suggestion for me, Iwas all ears. His suggestion was the Prisoner BlendDills Score 91 
from winemaker and past founder David Phinney’sEach week I will give you my Dills Score. I havestable of great wines.added points for value. I’m starting with a base of 50

I headed over to my local wine market and pickedpoints; I added 9 points for color, 7 points for aromaa bottle of this 2016 blend. The price was $43, maybeor “nose”, 9 points for taste, 8 points for finish, and 8$50 retail. (Note…. many local supermarkets arepoints for my overall impression, which includes myhaving prices wars so now is a great time to stock up).value rating. 
I decided on a stew to go with this Napa gem,
though a chicken pot pie or a veal, would alsohave been a good choice. For me, with reds, 
especially blends, I like something hearty forthese tastings/critiques. The wine has a deepruby red color and aromas of black cherry andplum. The first taste was powerful, and if youhave been following my columns, you know Idon’t swirl -- I go for a complete taste. There’s 
no need to let this blend sit; it was ready toenjoy right after opening.

This is an absolute favorite of mine, one the 
best blends that I have tasted at any price in thepast year, and great for a special occasion or ifreader Bob is buying. My research tells me that2016 was a slow and cool growing season in NapaEmail Peter at thechefknows@yahoo.com and followValley that allowed for great hang time and optimal me on Twitter @KINGOFCUISINE 


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