The Dreaming Tree

Cart 0 items: $0.00

Close

Qty Item Description Price Total
  SubTotal $0.00

View Cart

 
Contact Us

CABERNET SAUVIGNON

"If it tastes good to you then it's good wine"

- Dave Matthews, Winemaker

About This Wine

TASTING NOTES

2013 Dreaming Tree Cabernet Sauvignon displays classic aromas of blackberry, cherry, and cassis are wrapped in toasted caramel and soft, mouthfilling tannins. It's elegant and supple. A fun start or end to any meal or friendly gathering. Enjoy with grilled flank steak, BBQ ribs, or vegetable kebabs.

WINEMAKER NOTES

The 2013 California growing season was dry, starting in early spring and extending throughout summer. The typical winds coming off Monterey Bay and going into the Salinas Valley brought wet, foggy nights in the 50s, but the days were a little hotter than normal. Harvest started almost a month earlier than average, but extended all the way through November. The flavor development and lack of pressure to pick made for some very expressive and balanced wines.

Cabernet Sauvignon
Add To Cart
$15.00
/ bottle
SKU: 80026906
Purchase the Cabernet Sauvignon

Recipes

Garlic Marinated Flank Steak with Fresh Herb and Olive Tapenade

Garlic Marinated Flank Steak with Fresh Herb and Olive Tapenade
Garlic Marinated Flank Steak with Fresh Herb and Olive Tapenade Garlic Marinated Flank Steak with Fresh Herb and Olive Tapenade Garlic Marinated Flank Steak with Fresh Herb and Olive Tapenade Garlic Marinated Flank Steak with Fresh Herb and Olive Tapenade Garlic Marinated Flank Steak with Fresh Herb and Olive Tapenade Garlic Marinated Flank Steak with Fresh Herb and Olive Tapenade

Chef Fiona couldn’t resist grilling up some tender, juicy steak for the Chicago stop of the DMB Summer Tour. The crew savored the Garlic Marinated Grilled Flank Steak with Fresh Herb and Olive Tapenade before taking the stage later that night. Try pairing the dish at home with the Dreaming Tree Cabernet.

“My favorite two sides with Fiona’s flank steak are the flank steak and the flank steak. I always eat her asparagus too. She is magical.”
~Dave Matthews

Photos by Aaron Farrington

Hide Recipe Description

Ingredients

Serves 6-8

Steak:
1 whole flank steak, about 3lbs

Marinade:
6 cloves garlic, mince
1/3 cup soy sauce
1/3 cup olive oil
1/3 cup Worcestershire
1 tsp fresh black pepper

Tapenade:
3/4 cup black pitted kalamata olives, chopped
1 1/2 cup, loosely packed, mix of fresh herbs, basil, oregano, parsley, cilantro, rough chop
1 bunch scallion, sliced
1/2 large white onion, small dice
3 tbsp red wine vinegar
2 lemons, juiced
1/2 cup extra virgin olive oil
Salt and pepper to taste

Show Recipe Ingredients

Shopping List

- 1 whole flank steak, about 3 lbs
- 6 cloves garlic
- 1/3 cup soy sauce
- 5/6 cup olive oil
- 1/3 cup Worcestershire
- 1 tsp fresh black pepper
- 3/4 cup black pitted kalamata olives
- 1 1/2 cup, loosely packed, mix of fresh herbs, basil, oregano, parsley, cilantro
- 1 bunch scallion, sliced
- 1/2 large white onion
- 3 tbsp red wine vinegar
- 2 lemons
Salt and pepper to taste

Show Shopping List

Directions

  1. To make the marinade, whisk together ingredients in bowl, transfer to appropriately sized, non-reactive container. Add steak and refrigerate for 1-4 hours, turning meat once.
  2. While meat marinates, make the tapenade. Mix all ingredients. Let flavors blend for at least 20 minutes.
  3. Prepare and heat grill (of your choice).
  4. Remove steak from marinade. Using a paper towel, wipe excess marinade from meat.
  5. Grill meat over medium-high heat for about 4 minutes per side until meat is nicely charred for a medium-rare.
  6. Let meat rest for 5-10 minutes.
  7. Slice the meat across the grain, diagonally, in about 1-1/2 inch slices.
  8. Transfer meat to platter and drizzle tapenade over the steak and serve.
Show Recipe Directions

 

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.