Del Mar’s West End Bar & Kitchen proprietor Sal Ercolano recently hosted two wine dinners featuring Caymus Vineyards and Daou Family Estates. Each winery is legendary in its own way, as are the five-course wine dinner menus crafted by Executive Chef Brian Gist.
Caymus Vineyards’ Mary Gavin, CA regional accounts & strategic retail manager, narrated the Caymus Wine Dinner with help from Brooke Malpede, San Diego marketing manager. Daou Family Estates’ Daniel Brunner, Western Region manager, narrated the Daou Wine Dinner and was assisted by Eryn Schnitzler, business development manager, SoCal, and RNDC senior sales manager John Parker.
Caymus Vineyards was founded in 1972 by Chuck Wagner and his parents, Lorna and Charlie Sr., in Rutherford — a Napa Valley region celebrated for its ideal grape-growing climate. Over 50 years later, Caymus Vineyards has become a Napa Valley institution. Caymus is one of only two wineries to earn Wine Spectator’s Wine of the Year award twice—a testament to its legendary quality and dedication. Its Special Selection Cabernet Sauvignon received this honor with the 1984 vintage in 1989 and the 1990 vintage in 1994.
Under Chuck’s leadership, Caymus grew into Wagner Family Wines to also include Conundrum, Mer Soleil, Emmolo, Red Schooner, Sea Sun, Bonanza and Caymus-Suisun brands. These brands showcase diverse styles, from cabernet sauvignon to chardonnay and distinctive blends.
Today, Chuck’s children are deeply involved in the family business. Charlie Wagner oversees winemaking for Conundrum, Red Schooner and Mer Soleil, while Jenny Wagner leads Emmolo and The Walking Fool winemaking. Chuck’s other son, Joe Wagner, founded Copper Cane Wines & Provisions, producing Quilt, Belle Glos, Elouan and Boen brands and is also the winemaker.
As Caymus celebrates its 50th anniversary with the 2022 vintage, the winery remains rooted in Napa Valley, producing wines that reflect decades of expertise. Visitors to the winery can experience the Wagner family’s multi-generational dedication to quality. See more at caymus.com.
Daou Family Estates was founded by brothers Georges and Daniel Daou, inspired by their father, Joseph, whose love of wine sparked their own passion. Originally from Lebanon, the family relocated to France due to civil unrest, and later, the brothers moved to San Diego, attended UCSD, and founded a successful tech company.
In 2008, after selling the business, they pursued their winemaking dream in Paso Robles. After scouting over 200 locations worldwide, they found their ideal terroir on Daou Mountain — a site with limestone-rich, calcareous soils and a climate akin to Napa Valley.
Daniel’s meticulous winemaking philosophy combines scientific precision with artistic vision. Daou’s flagship wine, Soul of a Lion, honors their father’s legacy. This age-worthy cabernet, crafted from free-run juice and aged in custom bois rosé French oak barrels for 22 months, consistently achieves some of the highest phenolics in cabernet globally.
Daniel’s commitment extends beyond Daou Mountain, promoting Paso Robles as a serious cabernet region through the Paso Robles CAB Collective. Daou wines, crafted with proprietary yeasts and expert practices, have redefined Paso Robles winemaking, gaining global acclaim.
In a recent milestone, Treasury Wine Estates acquired Daou Vineyards in a deal valued up to $1 billion. This acquisition includes Daou Mountain Estate and 400 acres in Paso Robles, with Georges and Daniel Daou remaining actively involved, with Daniel as chief winemaker. Find more info at daouvineyards.com.
The Caymus Wine Dinner began with smoked salmon and caviar paired with Emmolo Sauvignon Blanc, followed by a bib lettuce wedge salad accompanied by Mer Soleil Unoaked Chardonnay. The entrée courses included a tender braised pork shoulder with wild mushroom risotto paired with Sea Sun Pinot Noir.
The main course featured a grilled New York strip steak with a veal demi-glace, sauteed green beans and golden-baked pommes duchesse, perfectly complemented by the flagship 2022 Caymus 50th Anniversary Cabernet Sauvignon. The dinner concluded with a rich chocolate decadence cake and marinated mixed berries, paired with The Walking Fool Red Blend.
The elegant Daou Wine Dinner opened with ahi tuna tartare paired with Daou Sauvignon Blanc and an arugula salad with Granny Smith apples and goat cheese paired with Daou Reserve Chardonnay. The entrées included a pistachio-crusted rack of lamb with fennel risotto paired with Daou Reserve Cabernet.
The main course was a braised beef short rib with truffle parmesan Yukon mashed potatoes and roasted carrots, exquisitely paired with the flagship 2021 Soul of a Lion Bordeaux Blend. A dark chocolate almond torte with blackberry compote rounded out the evening, paired with the Pessimist Red Blend.
Mangia e Bevi’s pizza champion Tore Trupiano
Tore Trupiano, co-proprietor of Mangia e Bevi in Oceanside, earned top honors at the inaugural California Pizza Challenge, winning first place in the pan division and securing a runner-up position in the grand champion event.
Hosted by the U.S. Pizza Team and sponsored by Real California Milk, the competition took place at the California Restaurant Show in Los Angeles, showcasing top pizzaiolos for a spot in the World Pizza Championship in Parma, Italy.
Trupiano’s award-winning Fig Illusion Pizza features a Roman/focaccia hybrid crust topped post-bake with a California-inspired blend: baby wild arugula, Real California stracciatella, 18-month prosciutto di Parma, and striped tiger and mission figs tossed in blood orange olive oil and finished with pomegranate arils, balsamic glaze and black pepper.
“This one is for Oceanside,” Trupiano said, crediting precision baking and high-quality ingredients for his success. His creativity and passion earned him well-deserved recognition on a national stage. Congratulations to Tore on this fantastic achievement! Get more info at mangiaoceanside.com.
— Story by Rico Cassoni
Rico Cassoni is executive producer for Taste of Wine and Food. Reach them at [email protected].
