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

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

1. Rinse the oysters in ice water, if needed. Set on ice until the mignonette is ready to enjoy with the oysters.
2. Place all mignonette ingredients into a bowl. Mix well, season with salt and pepper.
3. Serve chilled over your oysters.

Wine Pairing Recommendation

Briny oysters with citrus and berry in the mignonette call for something crisp and pale:

• 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

1. On a durable surface, place the cucumber one at a 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.
2. 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 Recommendation

Herbs, citrus, and toasted nuts over creamy hummus point to a white with texture:

• DAOU Chardonnay

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Prime Rib with Sabaa Baharat Rub

Ingredients

• Boneless prime rib (account for 8 to 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

1. Preheat oven to 350°F. Pat prime rib dry. Place on oven proof pan suited for the size of the prime rib. Set aside.
2. Prepare your Sabaa Baharat. Rub your prime rib with olive oil, the Sabaa Baharat rub, and salt until well covered.
3. Cook until desired temp of 135 to 140°F, using a digital thermometer, or use the cook times below.

Prime Rib Cook Times by Weight

Roast weight	Cook time at 350°F
4 pounds	60 to 70 minutes
5 pounds	Up to 85 minutes
6 pounds	90 to 110 minutes

Wine Pairing Recommendation

A warm-spiced crust on a rich cut of beef wants structure and dark fruit:

• DAOU Cabernet Sauvignon

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Frequently Asked Questions

What wine pairs with raw oysters?

Something crisp, dry, and pale. A DAOU Rosé works with this preparation because the blood orange and strawberry mignonette brings citrus and berry to the plate, which the rosé echoes rather than fights.

What is Sabaa Baharat?

Sabaa Baharat is a seven-spice blend. This version combines equal one-ounce measures of ground cumin, coriander, cloves, allspice, cinnamon, black pepper, and nutmeg, and it forms the crust on the prime rib.

How long does it take to cook a prime rib at 350°F?

A 4 pound roast takes 60 to 70 minutes, a 5 pound roast takes up to 85 minutes, and a 6 pound roast takes 90 to 110 minutes. Use a digital thermometer and pull the roast at an internal temperature of 135 to 140°F.