The Perfect Partner for the Perfect Pairing

For our latest collaboration, we partnered with Nicole Modic @KaleJunkie to create the perfect summer pairing for our 2018 DAOU Reserve Cabernet Sauvignon. This highly acclaimed Cabernet is a shining example of a world-class wines from DAOU, and it is no surprise that it’s one of our most popular wines.

Elegant and complex, it is sure to delight when shared with friends, family, and friends who are family. ​

FEATURING:

RESERVE CABERNET SAUVIGNON

$60 | 1 Bottle, 2018 Reserve Cabernet Sauvignon + Complimentary Shipping Included

The 2018 DAOU Reserve Cabernet Sauvignon is a shining example of world-class Cabernet Sauvignon from Paso Robles. The palate delivers an explosion of fresh, dark berry fruits. Flavors of blackberry, juicy black cherry, cassis and cocoa are underscored by lovely accents of blueberry and raspberry.

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@kalejunkie



Nicole is a full-time working mom who emphasizes the need to indulge yourself while also practicing a healthy lifestyle. And, to support this, she creates easy and delicious recipes that go great with our favorite indulgence: Wine. ​

Make sure to follow Nicole for additional recipes throughout the summer

FEATURED RECIPE:

GARLIC PARMESAN ANGEL HAIR


Ingredients:

  • 1 1/4 cups DAOU 2018 Reserve Cabernet Sauvignon
  • 1 1/4 cups water
  • 8 ounces angel hair pasta
  • 1/4 cup pine nuts
  • 2 tablespoons extra virgin olive oil
  • 3/4 teaspoon crushed red pepper
  • 4 cloves garlic, mashed
  • 2 tablespoons heavy cream (or full fat coconut milk)
  • 2/3 cup grated parmesan cheese
  • 3 tablespoons chopped fresh basil


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Instructions:

Bring water to a boil, along with 3/4 cup of the wine.

Add pasta and cook al dente. Reserve 1 cup of the pasta water, and then drain the pasta well.

While the pasta is cooking, toast the pine nuts in a large skillet. Place the nuts in a dry skillet. Heat over medium heat for about 3 minutes, until golden and fragrant.

Transfer to a plate and set aside. In the same skillet over low heat, add the olive oil, crushed red pepper and mashed garlic. Cook for about 3-4 minutes, then add the remaining 1/2 cup wine and the cream (or coconut milk) and cook for another 3-4 minutes or so.

Add the cooked angel hair to the skillet, coating the pasta with the wine sauce. Add the reserved pasta water, coating well, then stir in the parmesan cheese and basil.

Plate and top with extra parmesan cheese and chopped basil, toasted pine nuts, and enjoy with a glass of DAOU Reserve Cabernet Sauvignon!

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