Mountain Views News          Saturday, December 21, 2013

9

FOOD & DRINK 

 Mountain Views News Saturday, December 21, 2013 

BUBBLES FOR THE HOLIDAYS

When most of us think of Domestic Wines 
we tend to go to California first, and why 
not we have many wonderful regions of 
wine producing areas Temecula, Santa 
Barbara, Central Coast but for me it’s the 
Napa Valley. First let me remind you that 
Champagne is a region in France and only 
those wine produced it that region can be 
called “Champagne”. Though the wines of the 
Napa Valley can be produced with the same 
“Method” as our friends in France. I have 
one Sparkling wine worthy of starting of our 
Holiday Series. Mumm Napa Prestige. 

It’s a blend of grapes including 45% 
Chardonnay, 45% Pinot Noir and a small amount of Gris and Meunier grapes, all sourced 
exclusively from Napa area Vineyards. Don’t let that make you hesitant to try, most popular 
wines that you purchase out source some juice to ensure the right flavor. These grapes are 
blended during the winter. Sparkling Wines and Champagnes have long been a favorite in 
the Dills’ household, many people believe that Bubbles are for a special occasion, my feeling 
is everyday is that occasion. Mumm Napa goes wonderful with Salmon, Oysters, BBQ’d or 
grilled chicken, and for this tasting I had fresh sourdough bread and butter!! Enjoy with a 
Champagne flute and watch the bubbles flow from bottom to top with light speed. 

Dills Score

We start with a base of 50. I have added a 
10 for color, 7 for the aroma or “nose” 10 for 
the taste and a 11 for my overall impression 
including value. With any Sparkling Wine 
or Champagne there isn’t much time to 
swirl, but often when you are at a fine dining 
establishment they will let you taste before 
you proceed with the bottle. Dills’ tip, if 
there is a pop, and life with plenty of bubbles 
and the cork expands, it is good to drink. 
Dills Score 88 Available at Vons, Pavilions 
and other fine retailers.

Listen to Dining w/Dills every Sunday Night 
at 5PM KABC and follow Peter Dills on Facebook. Merry Christmas and Happy Holidays


TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com


CROISSANT & CHOCOLATE 
BREAD PUDDING

INGREDIENTS

Unsalted butter for the baking dish

6 large egg yolks

2 cups whole milk

1 cup heavy cream

1 cup granulated sugar

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

1/2 teaspoon ground nutmeg

6 croissants, cut into 1-inch pieces (about 1 pound)

4 ounces bittersweet chocolate, cut into chunks

DIRECTIONS

1.Heat oven to 375° F. Butter an 8-inch square or other shallow 2-quart baking dish.

2.In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg. 
Add the croissants and chocolate and mix to combine. 

3.Transfer the mixture to the prepared baking dish and bake until set and a knife inserted 
in the center comes out clean, 30 to 40 minutes. Serve warm or at room temperature.