Tuscan-style means that one dehydrates the meat as its cooked and it is then rehydrated with sauce just after it is pulled from the oven. For such a nuanced wine, the ribs need to be appropriately powerful but not over-indulged with sauce.  

Ingredients

For the rib marinade:

1 Rack baby back ribs

2 Cloves garlic – minced

2 Tbsp olive oil

For the sauce: 

1 Tbsp Olive Oil

3 Cloves garlic - smashed

1Tbsp rosemary– minced

1 tsp smoked paprika 

2 tsp Salt

2 tsp pepper

1 Cup balsamic

Preparation

Rub ribs in marinade and let sit in refrigerator for 24 hours.

Heat oven to 400°

Place ribs on rack and cook for 90 minutes.

While ribs are cooking, heat oil and add garlic to caramelize, add rosemary and paprika. Add balsamic, let it fizzle for 30 seconds and turn heat to low. 

When ribs are done, bring out and cut to individual bones. Place ribs in a bowl. Toss in marinade and platter. Make a cry of victory as you serve them. 'Aha!" works.  

TECHNICAL INFO
Cases Produced	50
Vineyards	Estate Glacial Gravels Vineyard, Lake Chelan Cortelli Vineyards, Lake Chelan
Harvest Date	October 12, 2012
Brix at Harvest	23 ˚
Alcohol	13.5%
pH	3.4
Total Acidity	0.73 g/100 ml
Barrel Regime	100% new Eastern European oak
Winemaker	Judy Phelps

 

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LAKE CHELAN AVA INFO

Clear, glacial waters irrigate our vines




Lake Chelan is an inland fjord measuring 55 miles long and is part of the North Cascade mountain range in north central Washington State.  It is one of Washington’s newest AVAs, receiving federal approval in 2009. Its geology differs from the rest of the state in that it was not influenced by the Missoula Floods that happened 20-10,000 years ago.  At the time of the floods, Lake Chelan was glaciated and protected from the floods, thus the soils here consist of sandy gravels with an abundance of granite bedrock, mica and quartz of glacial origin.  The soil here is also influenced by pumice from nearby volcanic eruptions 12,000 or so years ago, providing an ashy component, unlike other parts of the states. Another distinct element of the Lake Chelan AVA is the ‘lake effect’.  Lake Chelan acts as a big heat sink that keep the temperatures a little warmer in the winter and therefore protected from some of the killing frosts that can occur in other growing areas and extending the growing season. Cool nights and warm days allow the let the grapes hang for a longer time, without becoming overripe.

Our desert-like climate (only 10 inches of rain per year) allows us to regulate the amount of water the vineyards receive through managed drip irrigation. Irrigation water coming from the clear, clean glacial waters of the lake originating in the North Cascades mountains.

 Hard Row to Hoe Vineyards is committed to the environment and to protect the water quality of the Lake Chelan watershed.  We have just become the first vineyard in north central Washington to receive Salmon-Safe and LIVE (Low Input Viticulture and Enology) certification.