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FOOD - DRINK - FUN

Mountain View News Saturday, October 18, 2025


THE TASTING ROOM


A DAMN GOOD MALBEC.

I’m Gustavo Lira, Tasting Room Manager and Wine 
Buyer at The Bottle Shop in Sierra Madre with another 
wine and spirits selection. 

Who doesn’t like a damn good Malbec? With the 
weather cooling off and fall in the air, it’s the perfect 
time to uncork a bottle of Malbec from Argentina. 
I happen to have one just for you Malbec lovers. It’s 
the 2023 Zolo Reserve Malbec from Mendoza 

Zolo was 
founded by 
Patricia Ortiz 
in 2003. The 
winemaking 
team is headed 
by Fabian Valenzuela and renowned Petrus winemaker 
Jean Claude Berrouet. Yep, that Petrus. The El 
Jarillal estate vineyard (elevation 3, 444 feet), in Alto 
Agrelo aka “The Land of Malbec”, is certified organic. 
The grapes were harvested by hand, fermented in 
stainless steel, and then aged for 14 months in French 
and American oak. 

The 2023 Malbec Reserve is delicious. Red and blue 
fruit, strawberry, blueberry, floral notes, and subtle 
notes of chocolate and a bit of smokiness on the finish. 
Poorly made Malbecs can be rough around the 
edges, this one is a superbly made Malbec, with elegance 
and style. It’s also a helluva deal at $19.99.

This wine is available at The Bottle Shop. 

Until next time – Salud!


CAROLINA BEACH: LESSONS FROM THE COAST

By Peter Dills, L.A.’s King of Cuisine

Every once in a while, it’s good to get out of town — not for the weather or the photo ops, but 
for perspective. My visit to Carolina Beach, North Carolina, reminded me that good service 
and good food don’t have to come with big-city prices or attitude. The slower pace here feels 
like a throwback to the days when a handshake still meant something and everyone knew 
who made the best pie in town.

Right off the bat, one thing stood out: the minimum wage is lower here, which keeps menu 
prices refreshingly modest. That means diners — both locals and visitors — can still enjoy a 
hearty meal without the sticker shock. More importantly, the service has been outstanding. 
It’s a small but important reminder for restaurant owners back home in California: you can’t 
always control your costs, but you can always control how you treat your guests.

The local soul food and barbecue are every bit as advertised. You can taste the pride in every 
pulled pork sandwich, collard green, and cornbread muffin. At the same time, there’s comfort 
for those who crave the familiar — if your kids are jonesing for a Big Mac, yes, there’s a 
McDonald’s right here on the island. But honestly, you’d be missing out if you didn’t explore 
the local gems that make Carolina Beach such a standout dining destination.

Midweek, I decided to take the ferry to Southport, and I can’t recommend it highly enough. 
The short trip across the water feels like stepping back in time. Southport is quaint, clean, 
and filled with family-style restaurants perched right along the waterfront — so close that 
smaller fishing boats pull right up to the docks. Our stop for the day was Provisions, a no-
frills spot known for its relaxed vibe, fresh seafood, and ocean views. But there are plenty of 
other inviting choices nearby, each offering that same laid-back coastal warmth that North 
Carolina does so well.

Back on the island, dining options range from low-key diners to lively seafood shacks, many 
of which boast outdoor patios and ocean breezes. Prices are often half of what you’d expect 
to pay in Los Angeles, and portions? Let’s just say nobody leaves hungry.

One night, while talking with a local bartender, I heard a few quiet mumbles from year-
round residents: “I’m glad tourist season’s over.” I took no offense. After all, I was the tourist 
— probably giving myself away in my Caltech sweater. Maybe if I had thrown in a few “y’alls,” 
I would’ve blended in a little better. Still, I was treated with genuine warmth everywhere I 
went, proof that good hospitality doesn’t end when summer does.

There’s something to be said about how hospitality in smaller communities feels personal. 
Whether you’re a regular or a visitor, you’re welcomed as part of the story. Restaurant owners, 
take note: that’s the secret ingredient that keeps people coming back, long after the plate 
is cleared.

In Summary: So many fun facts, I couldn’t possibly load a whole story into 700 words. Email 
me with your questions, follow me on Facebook and Instagram, and live the vacation with 
me!

Thank you, Carolina Beach. I’ll be back. email me thechefknows@yahoo.com

Peter A. Dills

https://podlink/1116885432


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