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CRUSH

"I swallowed it before I put the glass down. There wasn't any opportunity to spit."

- Dave on the time-honored traditions of wine-tasting

About This Wine

TASTING NOTES

2012 The Dreaming Tree Crush is blend of the North Coast's finest varieties, this wine has some great caramel oak and mixed berry characters on the nose, juicy raspberry flavors, and full-but-soft and approachable tannins. A quaffable wine that is tasty with Spanish orange and onion salad, or with Vietnamese-style grilled ribs and rice.

WINEMAKER NOTES

The 2012 growing season saw moderate temperatures with above-average sunlight exposure on the North Coast. Weather conditions during bloom promoted a strong set and larger-than-average crop. Given this large crop and moderate temperatures, it took a long time for the fruit to ripen, resulting in flavor development racing ahead of sugars—ideal for flavorful, well-balanced wines. The late rain at the end of the harvest urged us to move quickly on picking the remainder of the fruit. Overall, the wines from the 2012 vintage show excellent color extraction, intense varietal aromatics, and great concentration. By all accounts, it was a very strong vintage for wine quality.

Crush - The Red Blend
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$15.00
/ bottle
SKU: 80007042-12
Purchase the Crush
Download Crush tasting notes

Recipes

Mojo Braised Pork Shoulder

Mojo Braised Pork Shoulder
Mojo Braised Pork Shoulder Mojo Braised Pork Shoulder Mojo Braised Pork Shoulder Mojo Braised Pork Shoulder Mojo Braised Pork Shoulder Mojo Braised Pork Shoulder

Chef Fiona added some Cuban flair to the Berkeley stop by cooking up some of her Mojo Braised Pork Shoulder. When making this dish at home, try pairing it with Dreaming Tree Crush.

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Ingredients

Serves 4-6

1 whole boneless pork shoulder, 3-4lbs, cut in half

Spice Rub:
1 T salt
1 t black pepper
1 t cumin
1 t garlic powder
1/2 t coriander
large pinch cayenne

2 T canola oil
1 bottle beer, preferably Mexican lager
8 cloves garlic, crushed
1 large thumb ginger, peeled and thin sliced
1 white onion, chopped
1/2 bunch oregano leaves, chopped
1 bunch cilantro, chopped including stems
1 jalapeño, seeds removed, chopped
2 T brown sugar
zest of 1 orange
zest of 1 lime
1 1/2 c orange juice
1 c lime juice
2 T white vinegar
salt
pepper

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Shopping List

- 1 whole boneless pork shoulder, 3-4lbs, cut in half
- 1 T salt
- 1 t black pepper
- 1 t cumin
- 1 t garlic powder
- 1/2 t coriander
- large pinch cayenne
- 2 T canola oil
- 1 bottle beer, preferably Mexican lager
- 8 cloves garlic
- 1 large thumb ginger
- 1 white onion
- 1/2 bunch oregano leaves
- 1 bunch cilantro
- 1 jalapeño
- 2 T brown sugar
- zest of 1 orange
- zest of 1 lime
- 1 1/2 cups orange juice
- 1 cup lime juice
- 2 T white vinegar

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Directions

  1. Pre-heat oven to 325.
  2. Season pork on all sides with spice rub. Over medium heat and using canola oil, brown all sides of meat. Place in an oven safe pan, with high sides so the pork fits in one layer but is not cramped.
  3. Deglaze pan with beer, scraping up any bits stuck to the bottom of pan, pour over pork.
  4. Add all remaining ingredients to the pan and cover with parchment paper and wrap with foil.
  5. Braise pork in oven for 3-4 hours, turning meat once an hour. Meat is done when a fork easily pierced the meat and it falls apart. Let the meat rest for about 20 minutes.
  6. Remove the meat from the liquid, skim the fat off the top of the braising liquid, If the sauce is thin reduce to desired consistency and flavor, season to taste.
  7. Break the pork into chunks or shred, pour the sauce over the pork and serve.
  8. Delicious with white rice, black beans and sweet plantains (if you can find them).
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