I am in need of some guidance. I am putting together a dinner with the San Antonio Bailliage of the Châine des Rôtisseurs at the end of June. This will be a pairing menu with wines from DAOU winery. The kicker is that MS Fred Dame will be hosting this and talking about the wines and winery. So I am of course second guessing every thought that I have in my head about each course. I am sitting down with the chef next Friday to taste the wines and draw up the menu but would love some input from the group that I can pull from as a reference. This will be at a steak house where the chef has some skills outside of the cow & grill formula. Any help would be greatly appreciated.
Below is the list of the wines and links to the tech sheets. I am considering flipping the Soul of the Lion and the Paso cab but will wait until I taste through them next week.
2018 Sauv Blanc
2017 Daou Cab
2016 Soul of the Lion
2017 Pessimist by Daou
I would also strive to find ingredients local to Paso.
Another idea, too, is talking to Wesam Kawa from Arizona. He just hosted a dinner with Fred and Daou that took rave reviews, he's a real talent, and having played with the flavors could perhaps offer some insight...!
I did a little google search and tracked down the dinner Brent mentioned as well as one that was hosted here in Charlotte a few weeks ago. I had a member that attended and had a good time.
Do you work at the restaurant that is hosting, or are you the Chaine representative coordinating the event?
I would also recommend finishing with the Soul of a Lion as it's the highest quality wine in their portfolio. But as you can see with the two samples I found below there is more than one order to present the wines.
As it turns out I am doing a DAOU dinner as well featuring the same exact lineup. Send me an email at ZacaryWelch@gmail.com and I will send you over all of my preparatory notes for the dinner.
Thank you everyone for your input. I was on the right track although am surprised where the pessimist was placed on each menu. I'll update you next week on our line up.
Thank you Jennifer!
Brent and Charles, Thank you for the help. Charles I appreciate you finding those menus for me. Super helpful!
Just a rep for the Bailliage but the steak house is a member as well.
Great. I've been involved with chaine some. Trust the chef and somm at the restaurant as well. You've allready got the first step and that's good wine.
Here is what we ended up with after our pretasting. We passed on the Pessimist because we wanted the cabs to be the focus and tell the story. I appreciate everyone's input and help. I'll let you know how the night ends up.
Daou Wine Dinner June 2019
Vinegary Avocado Wedge, Enoki Mushroom buds
NV Lucien Albrecht Cremant d'Alsace Brut Rose
2018 Daou Vineyards Sauvignon Blanc
Poached Sturgeon, Almond, Artichoke Bottom, Basil
Curried Beurre blanc
2017 Daou Vineyards Chardonnay
From the Field
Marinated Duck Breast, Duck Fat Chicharrons
Tart Cherry, Grilled Scallion Risotto
2017 Daou Vineyards Cabernet Sauvignon
From the Plains
Nilgai Antelope Chop, Fried Mushroom Polenta, Campari Tomato
2016 Daou Vineyards Soul of the Lion Cabernet Sauvignon
From the Farm
Szechuan Peppered Prime New York Strip Steak, Kabocha Mash
Charred Onion Compote, Hoisin Sauce
2016 Daou Vineyards Reserve Cabernet
Poached Spiced Caramelized Sugar Pear, Vanilla Espresso Mousse
Churchill’s Vintage Port 1991