2021 Daou Vineyards Cabernet Sauvignon with a Filet Mignon
Background
Was in Phoenix area last week doing a variety of errands, seeing people, visiting relatives, etc. One of the events was our eldest grandson who we have taken out to dinner every year on his birthday. We scheduled a visit shortly after his birthday to purposely take him out to his restaurant of choice. He chose Outback Steakhouse in Mesa, Arizona. I haven’t eaten at an Outback Steakhouse for at least 15 years. I didn’t take a picture of his food choices as they were scarfed down by a ravenous thirteen-year boy in a matter of seconds! That included the shared Ahi tuna appetizer, a nine-ounce sirloin steak, a double serving of French fries and two slices of NY cheesecake for dessert!
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The word Daou definition can mean two different things: In Arabic a colloquial term meaning “light or illumination” and as a surname denotes nobility, derived from the word datu, which means “chief or chieftain”. I have enjoyed Daou Vineyards and Winery wines for many years and had a few on this visit from wine shops and restaurants.
Normally the wine possesses a dark ruby color in the glass with a medium to medium-heavy viscosity. Intense aromas waft up to the nose along with plum notes. On the palate raspberries and red cherries fill the mouth with delight. A blend of 80.4% Cabernet Sauvignon with 11.5% Petit Verdot, 7.8% Merlot and .3% Cabernet Franc. Finally, the finish is usually a nice balance of tannins, fruit and acidity. However, this evening the wine was served warm, was a bit “flat” with most of the flavors being lost. I don’t believe this was the winery’s issue but one of storage in the warm temperatures of Arizona. It was not bad enough to return or make a scene over so enjoyed it as it was presented. It generally is much better than this evening.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photos ©Michael Kelly
Paired this evening with an appetizer of seared Ahi tuna with garlic pepper seasoning served with creamy ginger soy sauce and wasabi. Next up was a split classic iceberg salad of chopped bacon, grape tomatoes, red onions, blue cheese crumbles and topped with a sweet balsamic glaze. Then a 6-ounce filet mignon steak cooked medium rare accompanied with a loaded baked potato and sweet potato. The wine and food pairing were good. Just a quick comment, that the wine was a bit warm and lacked its normal “punch” which I am very fond of the Daou Vineyards Cabernet Sauvignon. Perhaps, distributors selling wines to restaurants confirm they have proper storage facilities for their wine?
Sláinte,
Michael