Taste of Wine began with founder Frank “Franco” Mangio, whose passion for Italian wine grew after two immersive trips to Italy where he visited more than a dozen wineries and lived for two months on the historic Brolio Wine Estates.
When he returned home, Franco approached the San Diego Union-Tribune and became the San Diego North County wine representative. In 2007, he started his Coast News column and deepened his expertise under the guidance of Marchese Piero Antinori, earning recognition from Wine Spectator as a certified Italian wine connoisseur.
With only one house between us, a shared Italian heritage and a love of wine, our friendship formed quickly. Franco soon learned that I was an Information Systems professional. In 2010, I began assisting him with IT support, attending wine events, proofing columns and contributing insights from the dinners we enjoyed together.
As my involvement grew, I suggested expanding to Taste of Wine & Food and integrating social media. Under Franco’s mentorship, I replaced Franco as executive producer in 2022 with the condition that he remain involved. As we celebrate our 1,000th column, we thank our readers across The Coast News, the Mission Viejo News in partnership with the Orange County Register, and our VIP newsletter community.
GRAZIE MILLE!
As we looked for the right experience to feature in this milestone edition, one evening stood out. The Daou Vineyards’ Chef’s Table at San Diego’s Evans Hotels Catamaran Resort brought together exceptional wine, thoughtful cuisine and the warmth that defines Taste of Wine & Food. It was the perfect event to anchor our 1,000th column.
The venue was an ideal setting to highlight the accomplishments of brothers Georges and Daniel Daou, whose influence continues to shape Paso Robles and the international wine world. Eryn Schnitzler, Daou’s SoCal business development manager, guided the wine program and Daou’s rich history, while Executive Chef Bryan Stuppy described each entree. Chef Bryan’s career spans Cleveland, Pittsburgh, Colorado Springs and 10 years at the Hyatt Regency San Diego before joining the Bahia and later the Catamaran as executive chef.
Although we have shared the Daou brothers’ story previously, it remains inspiring. The brothers lived in Beirut, Lebanon, with their two sisters and parents. On the first day of the Lebanese Civil War in the 1970s, an errant missile struck their home. Their father, Joseph, and mother, Marie, moved the family to the Provence region in France, where they embraced French culture.
The boys enjoyed time with their father, who introduced them to wine in watered form and encouraged thoughtful conversation. After high school, Georges and Daniel came to the United States to study electrical engineering and computer engineering at UC San Diego. Together, after graduating, they created DAOU Systems, one of the first electronic health records platform.
After 10 years, they sold the company. With the resources from its sale, they pursued their dream of making world-class Bordeaux-style wine. Their search led them to what is now Daou Mountain in the Adelaida District of Paso Robles, a site with calcareous limestone soils like Bordeaux, and a mountain microclimate and elevation of 2,200 feet only 14 miles from the ocean. Daniel planted 26 acres in 2007 and released the first vintage in 2010. Their impact soon became unmistakable, culminating in a $900 million acquisition by Treasury Wine Estates in 2023. Daniel continues as winemaker.
Guests settled in for an evening that celebrated vision and craftsmanship. Lily Williams, director of food and beverage and beverage manager Michael Girard welcomed guests with Daou’s 2023 Rosé, a 100% grenache wine crafted in a Provence style with a light champagne press. Paired with Pacific oysters topped with green apple and rosé granita, the wine’s bright aromatics and gentle structure complemented the oyster appetizer.
The first course followed, a sweet corn velouté with butter poached crab, poblano crema and scallion oil, served with the 2023 Sauvignon Blanc. Fermented in stainless steel and aged without oak, the wine offered pineapple, guava and stone fruit notes that lifted the richness of the dish.
The second course presented bluefin toro tonnato with lemon anchovy sauce, paired with the 2020 Bodyguard White Chardonnay. Aged nine months in French and American oak with malolactic fermentation, the wine delivered creamy vanilla and coconut from American oak and baking spice from French oak.
The third course featured smoked bacon-wrapped, chorizo dates with piquillo tomato sauce and grilled ciabatta, paired with 2022 Seventeen Forty. Dedicated to the historic bell that hangs at Daou Mountain, the blend of cabernet franc and merlot stood up to the smoky sweetness of the dish. The new 2023 blend will expand to four Bordeaux varietals.
Chef Bryan’s fourth course showcased prime New York strip steak cooked sous vide at 130 degrees, then seared with butter, served with a cabernet demi sauce, blistered heirloom tomatoes and pommes purée. The 2022 Reserve Cabernet Sauvignon paired seamlessly.
Eryn then elevated the experience with Daou’s flagship 2022 Soul of a Lion, crafted in honor of the Daou brothers’ father. The wine’s depth and elegance created a stunning pairing moment.
Celebrating our 1,000th column at the Daou Vineyards Chef’s Table felt exactly right. The evening delivered everything we love to share with our readers: exceptional wine, inspired cuisine and genuine hospitality. Thank you for being part of this journey. We look forward to many more unforgettable nights and many more columns to come.
Get more information at Daou Vineyards and Evans Hotels Catamaran Resort.
— Story by Rico Cassoni
Rico Cassoni is executive producer for Taste of Wine and Food. He and founder/advisor Frank Mangio, a renowned wine connoisseur certified by Wine Spectator, are two of the leading reviewers on the web. Reach them at [email protected].
