When Steve Reeder and Dave Matthews first met, they realized they had a few things in common, like a passion for making wine at least as strong as their passion for drinking it.
They set out into wine country, looking for a way to make quality wines accessible to everyone. Along the way, they found inspiration in the down-to-earth characters and unforgettable flavors that give the region its rare kind of charm.
From the Wine Maker – “When you’re working with Dave, you want to make sure whatever you’re doing has soul. The rhythm of our North Coast Dreaming Tree Cabernet Sauvignon highlights classic aromas of blackberry, cherry and herbal notes wrapped by toasted vanilla. It’s an easy-drinking wine with a lot of character. —Steve Reeder.”
Vietnamese style grilled ribs and jasmine rice
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)
Directions
- Pre heat your oven to 300°F.
- Add chicken stock, soy sauce, rice wine vinegar, garlic and ginger into a sauce pan and bring to a boil.
- Cut ribs into two piece sections and place in one layer in an oven proof baking pan.
- Pour sauce over ribs and back in oven for 1 ½ hours or until meat peels from the bone.
- Remove ribs from pan and set aside.
- Pour sauce into a small pot. Cook over high heat and reduce liquid by half.
- Add hoisin sauce, garlic chili paste and Chinese five-spice powder. Season with salt if needed.
- Finish ribs on the grill regularly basting with the sauce and turning about every 7 minutes until cooked through and browned.
- 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
- Place all spices in a small sauté pan and toast over low-medium heat until fragrant about 3 – 5 minutes.
- Remove from heat and create a sachet to hold spice mixture using cheesecloth tied with cooking string.
- Place water in sauce pan, add spice sachet and bring to a boil. Add a pinch of salt.
- Add rice, cover pan and lower to a simmer.
- Cook until done about 15 – 18 minutes.
Rating:
This wine has not been rated.
Availability:
2013 vintage in a 750 ml – Standard Bottle is currently in stock at Byram and Hackettstown for $19.99 a bottle, on sale for $14.99 a bottle 01/01/2015 to 12/31/2016. SKU#26899
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