Daou Recipe

Chill and Open

Chill the bottle of Daou Cabernet Sauvignon to serving temperature: 60-65°F (15-18°C). If the wine has been stored at room temperature, place it in the refrigerator for 30–45 minutes or an ice bucket for 15–20 minutes. About 30 minutes before serving, remove from chill to allow the wine to gently warm toward serving temperature.

Use a waiter’s corkscrew or wine key to remove the foil and cork. Inspect the cork briefly for signs of fault (wetness, crumbling). Decant the wine into a decanter if you plan to serve younger, robust Cabernet for 30–60 minutes to allow aeration, which opens aromas and softens tannins. If the bottle is older and delicate, taste directly from the bottle first and decant only to separate sediment.

Bring Cheeses to Temperature

Remove all cheeses from refrigeration 30–45 minutes before serving so they reach room temperature. This allows their flavors and textures to come through and pair better with the wine.

Arrange cheeses on a board with space between each type. For the Manchego and aged Gouda, pre-slice or cut into bite-sized wedges. Leave the Brie whole or halve it so guests can spread it on bread or crackers.

Prepare Meats and Nuts

Fold the prosciutto or arrange salami slices into small piles or rosettes for easy picking. Place Marcona almonds in a small bowl. Scatter cornichons and dried fruits into their own small dishes to keep flavors distinct.

Spoon fig jam or quince paste onto the board near the cheeses that pair well with sweetness (Brie and Manchego). Drizzle honey into a small dish or directly over a wedge of Brie for guests who enjoy extra sweetness with their cheese.

Prepare Toasted Bread

If using a fresh baguette, slice and toast the slices until lightly golden. Brush lightly with 1 tablespoon olive oil and, if desired, sprinkle with a pinch of sea salt and cracked black pepper. Arrange toasted slices and assorted crackers on the board for texture contrast.

Assemble the Board

Assemble the board by placing cheeses first, then fill gaps with meats, nuts, fruits, and condiments. Tuck rosemary sprigs around the board for aroma and visual appeal. Place small knives and spoons for jams/honey so guests can serve themselves.

Finish with a light dusting of flaky sea salt over the aged cheeses and a crack of black pepper over the Brie if desired. Serve the decanted or opened bottle of Daou Cabernet alongside the board. Provide clean wine glasses and pour a small taste for guests, encouraging them to pair cheese bites with sips of wine to explore complementary flavors.