DAOU Vineyards Wine Dinner

Early this year, our DAOU wine dinner sold out in record time, showcasing the demand for this exceptional experience. Don’t miss your chance to indulge in an evening of culinary mastery and fine wines with our exclusive Daou Vineyards Wine Dinner. Elevate your palate as Executive Chef Brian Gist presents a meticulously curated menu paired with the distinguished wines of Daou Vineyards.

1st Course Daou Sauvignon Blanc This crisp, zesty wine boasts notes of citrus, tropical fruit, and a touch of minerality, perfectly balancing the delicate flavors of seafood. Seared Diver Scallop and Colossal Shrimp Succulent, hand-harvested diver scallops and sweet, tender colossal shrimp are pan-seared to golden perfection. Served with prosciutto for a salty, savory contrast and topped with a refreshing honeydew salsa that combines the sweetness of melon with a hint of lime and mint.

2nd Course Bodyguard Chardonnay by Daou A creamy yet vibrant Chardonnay with hints of ripe stone fruits, toasted oak, and vanilla, adding depth to fresh, earthy flavors. Romaine Wedge Salad Crisp romaine hearts are complemented by the crunch of toasted hazelnuts and the tang of creamy goat cheese. Juicy heirloom tomatoes, tart Granny Smith apple slices, and a fragrant passion fruit vinaigrette lend layers of brightness and texture, creating a symphony of flavor that matches the wine’s complexity.

3rd Course Daou Seventeen Forty Bordeaux Blend A sophisticated blend of Cabernet Franc and Merlot with notes of blackberry, plum, and subtle spice, enhancing the smoky richness of the dish. Smoked Almond Encrusted Pork Tenderloin Juicy pork tenderloin coated in a smoked almond crust for a nutty, aromatic crunch. Drizzled with a luscious blackberry port wine demi-glace, this entrée is served alongside creamy wild mushroom risotto and caramelized roasted Brussels sprouts, creating a robust and harmonious pairing.

4th Course Daou Estates Reserve Cabernet Sauvignon This full-bodied wine, with its rich flavors of blackcurrant, tobacco, and dark chocolate, complements the hearty textures and bold flavors of the dish. Braised Beef Short Rib Tender, slow-braised beef short rib bathed in a savory red wine reduction. Served atop crispy duck confit layered potatoes for a touch of decadence, with oven-roasted root vegetables adding sweetness and earthy depth to round out this indulgent pairing.

5th Course Pessimist by Daou Red Blend A velvety red blend with notes of ripe berries, mocha, and spice, perfectly suited for the richness of dessert. Chocolate Bread Pudding Warm, decadent chocolate bread pudding, enhanced by the bittersweet creaminess of espresso whipped cream and the luxurious sweetness of salted caramel sauce. This dessert is an indulgent finale, with the wine’s bold profile amplifying every note of flavor.