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Wine

Crush - The Red Blend (North Coast)

"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

“For Crush, Dave and I hand-selected a special blend of our favorite varieties to create a red wine that pulls you in with notes of smoky berry and a pop of raspberry jam. Around the dinner table or out on the patio, it’s a wine you’re going to want to share with your favorite people.” –Steve Reeder on his Dave Matthews wine collaboration

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

In the red

Take a photo tour through the Red Fan vineyard and see what gives The Dreaming Tree Crush wine its character.

Tom's Pick-up

Tom's got a lot of ground to cover on a daily basis. And what better way to get here, there, beyond and back than in a vintage Ford pick-up? After all, Tom loves the classics, the basics, the stripped-down and simple. So why shouldn't his ride be the same? This well-broken-in beauty looks so at home around here, you'd almost think she was part of the scenery.

Dodger N' Moose

They say you can tell a lot about a person by the company they keep. Well, seeing as Tom's pretty much always in the company of Dodger and Moose, two of the most well-loved dogs in all of wine country, he can't be all bad. These tongue-wagging, tooth-grinning pooches are always on hand to remind him when it's time to take a break, chill out, and cool off. As best friends go, a guy could do a whole lot worse.

The Pond & Pier

A lot goes into why a wine tastes how it does, but maybe most important is where you drink it, and who you're with when you do. When it came time to pick the flavors for their Dreaming Tree Crush wine, Steve, Dave and Tom already considered each other pretty good company (and Dodger and Moose just sweetened the deal). But something about an afternoon under a warm California sun, on an old pier down by a quiet pond, and suddenly that wine's giving up flavors you never knew were there.

A Sucker Born Every Minute

With an established winery in Virginia under his belt, Dave's no newbie when it comes to wine. But when it comes to the vineyard, there's always more to learn. So during their drop-in at Red Fan, Tom gives Dave a hands-on lesson in "suckering," stripping away the unnecessary shoots and buds, the "extras" that inevitably pop up on the vine, sapping nutrients and energy and other good stuff from the grapes.

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Recipes

Vietnamese style grilled ribs and jasmine rice

Vietnamese style grilled ribs and jasmine rice
Vietnamese style grilled ribs and jasmine rice Vietnamese style grilled ribs and jasmine rice Vietnamese style grilled ribs and jasmine rice Vietnamese style grilled ribs and jasmine rice Vietnamese style grilled ribs and jasmine rice Vietnamese style grilled ribs and jasmine rice
//Intro//
Serves 4
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Ingredients

  • 2 lbs baby back pork ribs
  • 4 cups chicken stock
  • 1 cup soy sauce
  • 1 cup seasoned rice wine vinegar
  • 3 tablespoons garlic, minced
  • 3 tablespoons ginger, minced
  • 2 tablespoons hoisin sauce
  • 2 tablespoons garlic chili paste
  • 1 tablespoon Chinese five-spice powder
  • Jasmine rice (recipe below)
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Shopping List

//Shopping List//
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Directions

  1. Pre heat your oven to 300°F.
  2. Add chicken stock, soy sauce, rice wine vinegar, garlic and ginger into a sauce pan and bring to a boil.
  3. Cut ribs into two piece sections and place in one layer in an oven proof baking pan.
  4. Pour sauce over ribs and back in oven for 1 ½ hours or until meat peels from the bone.
  5. Remove ribs from pan and set aside.
  6. Pour sauce into a small pot. Cook over high heat and reduce liquid by half.
  7. Add hoisin sauce, garlic chili paste and Chinese five-spice powder. Season with salt if needed.
  8. Finish ribs on the grill regularly basting with the sauce and turning about every 7 minutes until cooked through and browned.
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  • 2 cups Jasmine rice
  • 4 cups water
  • 1 tablespoon salt
  • 1 piece star anise
  • 3 pieces clove
  • 3 pieces cardamom pods
  • 1 tablespoon Szechuan peppercorns
  • 1 cinnamon stick

Jasmine Rice Directions

  1. Place all spices in a small sauté pan and toast over low-medium heat until fragrant about 3 – 5 minutes.
  2. Remove from heat and create a sachet to hold spice mixture using cheesecloth tied with cooking string.
  3. Place water in sauce pan, add spice sachet and bring to a boil. Add a pinch of salt.
  4. Add rice, cover pan and lower to a simmer.
  5. Cook until done about 15 – 18 minutes.
 

The Dreaming Tree supports the efforts of the Century Council against drunk driving and underage drinking. For more information about the work of the Century Council, click here.