February is a reliably cold month in many places and the days are helped by warm, comforting foods. Rather than opt for a standard Pinot Noir food pairing like French onion soup or beef bourguignon try this recipe for Asian style short ribs.
Featuring warm, licorice-like flavors of star anise and fennel with clove and cinnamon from Chinese five spice powder, soy and orange are added to create a complex and balanced blend with deep aroma, savory and sweet flavors.
Dan Glover at L’Objet has crafted a beautiful wine in the Oehlman Vineyard Pinot Noir that is richly aromatic with red fruits, mushrooms, and hints of the forest. On the palate the crisp acid cuts the fat of the meat while the red fruits, soy and cedar make a striking complement to the deep spice and flavors of the ribs.