Wine and food pairings are a delicious way to discover the depth and diversity of Paso Robles wines. Through thoughtfully matched recipes and DAOU wines, you’ll discover how your favorite dishes and Paso wines come together to tell the story of the region, one bite, sip, and experience at a time.

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Fresh Oysters with Blood Orange and Strawberry Mignonette

Ingredients

Oysters:
• Cocktail-size oysters to eat on the half shell.
• Rinse in ice water, if needed. Set on ice until the mignonette is ready to enjoy with the oysters.

Mignonette:
• Juice from 2 blood oranges
• 2 ripe strawberries, destemmed and smashed with a fork or chopped finely
• 1 sprig of cilantro, chopped finely
• 1/8 serrano pepper, deseeded and chopped very small
• 1 shallot, chopped very small
• Juice from 2 lemons
• 1/8 cup champagne vinegar
• 1/2 cup soda water
• Salt and pepper to taste
• 1 teaspoon sugar

Instructions

• Place all ingredients into a bowl. Mix well, season with salt and pepper. Serve chilled over your oysters

Wine Pairing Recommendations

• DAOU Rosé

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Crushed Cucumber Salad with Mint, Pomegranate, Toasted Pistachios, & Hummus

Ingredients

• Plain hummus
• 6 small Persian cucumbers
• 12 mint leaves
• Juice of 2 lemons
• 1 Tablespoon sea salt
• 1 pomegranate seeded or 4 oz pomegranate seeds
• 1 Tablespoon sumac
• 1/2 cup salted and toasted pistachios, chopped
• 1/4 cup extra virgin olive oil

Instructions

• On a durable surface, place the cucumber one at time and lightly smash the cucumbers using a heavy bottomed sauté pan until slightly broken, snap any long piece with your hands. Place into medium bowl for tossing. Tear and ‘slap’ the mint leaves into the bowl. Add the salt, lemon juice, and olive oil. Toss and set aside for serving.

• Place the hummus with a spoon, spreading it over the bottom of the serving dish. Add the cucumber salad on top of the hummus. Sprinkle the dish with the pistachios, pomegranate, and sumac. A bit more olive oil and sea salt over the top and enjoy.

Wine Pairing Recommendations

• DAOU Chardonnay

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Prime Rib with Sabaa Baharat Rub

Ingredients

• Boneless Prime Rib (account for 8-12 ounces per person)
• 1/2 cup olive oil
• 1/4 cup kosher salt
• 1/4 cup Sabaa Baharat rub
• Sabaa Baharat Rub: 1 ounce ground cumin, 1 ounce ground coriander, 1 ounce ground cloves, 1 ounce ground allspice, 1 ounce ground cinnamon, 1 ounce ground black pepper, 1 ounce ground nutmeg

Instructions

• Preheat oven to 350°F. Pat prime rib dry. Place on oven proof pan suited for the size of the prime rib. Set aside.

• Prepare your Sabaa Baharat. Rub your prime rib with olive oil, the Sabaa Baharat rub, and salt until well covered. Cook until desired temp of 135-140°F (using digital thermometer) or use following cook times:

  • 4 pounds will take 60-70 minutes, 5 pounds will take up to 85 minutes and 6 pounds will take upwards of 90-110 minutes.

Wine Pairing Recommendations

• DAOU Cabernet Sauvignon

 

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