The Soul of a Lion at Home: A Curated Pairing for the 2023 Vintage
- Carlos Sarmiento
- May 31
- 3 min read
(Photo: Carlos Sarmiento)
The DAOU Soul of a City: Miami event was nothing short of a revelation. Experiencing the unveiling of the 2023 DAOU Soul of a Lion in such an immersive, high-energy setting at Casadonna was an exquisite experience that stayed with me long after the evening concluded.
(Photo: Lissette Alvarez )
For those who would like to revisit the story behind this unforgettable launch and learn more about the legacy of DAOU Mountain, you can read my full recap of the event here: https://www.carlos-food-wine.com/post/carlos-food-wine-experiences-daou-s-soul-of-a-city-miami-and-the-unveiling-of-the-2023-soul-of-a
The 2023 vintage is, quite simply, a masterpiece—a definitive expression of DAOU Mountain that stands as perhaps the most compelling Cabernet Sauvignon on the market today.
I was so captivated by the synergy between the wine and the culinary pairings served that evening that I felt compelled to bring the experience home.
Whether you are planning an ultra-special occasion or simply want to treat yourself to an evening of unparalleled luxury, this menu—designed to serve four—is the perfect way to showcase the power and elegance of the 2023 Soul of a Lion.
(Photo: Carlos Sarmiento)
The 2023 DAOU Soul of a Lion
The 2023 vintage is a blend of 76% Cabernet Sauvignon, 18% Cabernet Franc, and 6% Petit Verdot, aged 22 months in 100% new French oak. It displays saturated dark crimson hues with a complex bouquet of blueberry, plum, and thyme, layered with toasted oak and crème brûlée. On the palate, it unfolds in waves of boysenberry and chocolate-covered cherry, framed by polished tannins and a long, commanding finish.
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(Photo: Carlos Sarmiento)
The Menu
Classic Caesar Salad with Lemon Zest, Sliced Grilled Beef Tenderloin with Spicy Gremolata, and Creamy Parmigiano-Reggiano Polenta.
(Serves 4)
Classic Caesar Salad with Lemon Zest:
• 2 large heads of Romaine lettuce, chopped
• 1/2 cup high-quality prepared mayonnaise
• 4 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• 1/3 cup freshly grated Parmigiano-Reggiano
• 2 cloves garlic, minced
• 1 tsp anchovy paste
• 1 tbsp Dijon mustard
• Zest of 1 fresh lemon
• 1 cup sourdough croutons
Method: Whisk the mayo, lemon juice, Worcestershire sauce, garlic, anchovy, mustard, and lemon zest in a bowl. Toss with the Romaine, top with cheese and croutons.
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
Sliced Grilled Beef Tenderloin with Spicy Gremolata:
• 2 lbs beef tenderloin (center-cut) Beef from Wild Fork Foods https://wildforkfoods.com
• 1/2 cup fresh parsley, finely chopped
• 2 cloves garlic, finely minced
• Zest of 1 lemon & 1/2 cup of extra virgin.
olive oil (olive oil by Partanna) https://partannafoods.com/collections/olive-oil?srsltid=AfmBOopeG4w7BWyvelUCb6_a3s5M8LACewDb42zz98p-VALB-m1ROAe0
• 1 red chili pepper, finely minced
• Sea salt and cracked black pepper to taste
Method: Season the tenderloin generously. Grill over high heat to desired doneness (medium-rare is recommended). Let rest for 10 minutes before slicing. Combine parsley, garlic, lemon zest, and chili pepper and olive oil to create the gremolata. Mix well, season with sea salt and cracked pepper to taste .
Sprinkle over the sliced beef just before serving.
(Photo: Carlos Sarmiento)
Creamy Parmigiano-Reggiano Polenta:
• 1 cup stone-ground yellow cornmeal
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano
• 3 tbsp unsalted butter
Method: Bring broth to a boil. Slowly whisk in the cornmeal. Reduce heat to low and simmer, stirring frequently, for 25–30 minutes. Once thickened, stir in the cream, butter, and cheese until smooth and velvety.
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
The Pairing Experience
When you pour the 2023 Soul of a Lion alongside this meal, observe how the wine’s dark fruit notes harmonize with the brightness of the lemon-zest Caesar, while the wine’s smoked meat and toasted oak undertones find their perfect partner in the charred, spicy beef tenderloin.
This is more than just dinner; it’s an homage to the spirit of DAOU Mountain.
(Carlos Sarmiento on top of Daou Mountain, California. Photo: Anabella Sarmiento)
Special thanks…
This incredible experience would not have been possible without the generous support and collaboration of our valued partners and contributors.
Thank you: Neb Lukic, Jorge Monroy, Carrie Reed, Katherine Dolecki Payton, the TWE team, Lissette Alvarez and Anabella Sarmiento. Cheers to you all! 🍷
Carlos’ Food & Wine & DAOU….
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Follow me on instagram at: @carloslsarmiento
DAOU at: @daouvineyards
Treasury Wine Estates: @treasurywinestore
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