Brilliant big wines deserve to be presented, and paired along with a dazzling dinner!
Last Monday, my week started off with a big bang and dream dinner extraordinaire. Honesty, I can’t think of the last time I went out on the town in Houston and had such a marvelous dinning experience. A huge thank you to the hosts Maeve Pesquera Senior Vice President at DAOU Vineyards and Sam Governale Operating Partner with Turner’s & The Annie Café & Bar. To my wine bestie, Katrina Rene The Corkscrew Concierge a heartfelt thank you for inviting me to this divine dinner, as her plus one. The DAOU vineyards wine dinner at Turner’s was certainly an evening to remember.
In my mind, the saying “a picture is worth more than a thousand words” would unquestionably apply to this food and wine experience.
To start, at the opening reception the bar was decorated with a long trail of rose petals leading up to their DAOU Rosé.
Sipped the DAOU Rosé with some delectable appetizers. First, tuna tartare in cucumber cup. Second, a yellow watermelon cubed with fresh mint, and feta topped with balsamic vinegar. Third, a white gazpacho and avocado. Excellent.
Lovely DAOU Rosé created French Provence style 95% Grenache Noir and 5% Sauvignon Blanc. Exceptional.
I can’t wait to try and replicate this refreshing Tuna Tartare in a cucumber cup. Looking forward to making this appetizer for my own home dinning and entertaining!
Yellow watermelon cubed on a little bamboo skewer with fresh mint, and a little nibble of feta cheese topped with balsamic. Very enjoyable.
This white Gazpacho with little cubes of avocado was very agreeable on a hot humid Houston evening along with an alluring DAOU Rosé.
My favorite subject Chardonnay! DAOU Vineyards 2019 Chardonnay Reserve
Kat Rene, “The Corkscrew Concierge” my kindred spirit loves a very palatable Chardonnay any day!
First course paired with the DAOU Chardonnay Reserve, a mouthwatering octopus wood grilled along with “Piquillo-Chickpea Purée, Mache, and Salsa Verde”… this dish is a work of art!
Second course, Bodyguard by DAOU paired with smoked roasted duck Magrat, grilled peaches, fennel, watercress, and orange Au Jus.
The crown jewel DAOU Soul of a Lion tasted the 2018, and drum roll please… the 2015 too!
Third course a grilled striploin, purple Peruvian potatoes, tiny peppers, and chimichurri. Wine pairing both the 2015, and 2018 DAOU Soul of a Lion! Kill me now.
Fourth course my DAOU dream dinner fulfilled with a fine herb roasted lamp chop, caponata, olive tapenade, black garlic Au Jus.
This lamb chop photo is the feature pic on this blog post, because I love roasted lamb. AND, the DAOU Reserve Cabernet Sauvignon is a charmer.
But wait! There’s more… S’mores cake paired with a port inspired 2017 DAOU dessert vino!
That’s a wrap to a five course dream dinner showcased and paired with beautiful DAOU wines produced in their Paso Robles vineyards.
Below, I’d love to highlight the thoughts behind the the proprietors of DAOU vineyards:
“There is a power within this Mountain we call home. It is a power that can turn mere raindrops and roots into extraordinary wines — and into lasting relationships — that will endure for decades. Everyday we strive to create an experience as beautiful as these wines, ensuring that everyone who leaves here feels like family. There is nothing more important than human connection.” Georges & Daniel Daou, Proprietors.