The winery leverages a unique terroir in the Adelaida District, with calcareous clay soils and an elevation of 2,200 feet—ideal conditions for producing world-class wines. Esteemed winemaker André Tchelistcheff once recognized this site’s unmatched potential, a vision that Daou has brought to life through their dedication to quality and innovation. Daou’s success has contributed significantly to Paso Robles’ reputation on the global wine stage, drawing attention to the area’s capacity for fine wine production.

Our Guest Chef Michael Pierce, has created a wonderful menu featuring many beautiful PNW ingredients. Originally from the East Coast, Michael graduated cum laude from Johnson and Wales University. While attending culinary school he worked at the prestigious Chandler Hotel in Newport RI and Little Palm Island in the Florida Keys. Upon graduating Michael worked up and down the Eastern Seaboard until heading out west in 2016 to be the Sous Chef at King Estate Winery. Most recently, he was the Chef at Akira here in Eugene and the Sous Chef at 5 Fusion in Bend. Michael likes to bring bold flavors and new styles to classic techniques.

Paul Mendez III representing Daou Family Estates will be our host for the evening. Paul brings over 20 years of experience in the wine and beverage industry. His work with top-tier wineries and deep understanding of the region’s unique terroir has earned him a respected place in the PNW wine scene.

We are limited to 36 seats for the dinner, book your tickets today. We look forward to an unforgettable evening of wine, food, and conversation!

Daou Vineyards Wine Dinner Menu
Monday, December 9, 2024

WELCOME
2023 DAOU Rosé

CORSO I
Fennel and Blood Orange Salad
Spinach, spiced pistachio, Minus 8 vinaigrette
2023 DAOU Sauvignon Blanc

CORSO II
Seared Sea Scallop
Vanilla maple roasted spaghetti squash with verjus
2022 Bodyguard Chardonnay

CORSO III A
Oxtail Ravioli with Buerre Rouge
2022 DAOU Pessimist Red Blend

CORSO III B
Seared Boneless Quail
Savory bread pudding with huckleberry jus

CORSO IV
Grilled Beef Tenderloin
Baby carrots, Yukons, sweet potato gratin, with blueberry port reduction
2022 Reserve Cabernet Sauvignon

CORSO V
Molten Butterscotch Cake
Chocolate-covered pretzel pieces, vanilla ice cream topped with smoked sea salt

Wine Dinner Team
Culinary Team: Guest Chef Michael Pierce with Chef Jason Boyer
Wine Partner Presenter: Paul Mendez III
Service Team Leads: Nick Kennedy & Becky Bartlett
Owner & Sommelier: Armen Kevrekian