I am a self-proclaimed wine geek. I am also a Pinot Noir lover. I think these two facts make me a super wine geek (a wine geek wearing a cape). If you are a super wine geek like me, I have the perfect wine for you. Left Coast Cellars Latitude 45° is situated on the 45th parallel, which is exactly halfway between the North Pole and the equator and an ideal location to grow Pinot Noir in Oregon.
Situated on the 45th parallel Left Coast Cellars consists of 356 acres, 130 of steep hills facing west, north and south, creating a natural amphitheater surrounding a large meadow and spring fed lake, central to the gravity-fed irrigation of our vines.
The Wine:
2015 Left Coast Cellars Latitude 45° Pinot Noir Willamette Valley USA ($38): Medium ruby; medium developing complex aromas of black cherry, blackberry, black raspberry, cranberry, pomegranate, black tea, dried violets, mushrooms, cherry cola, white pepper forest floor; dry, medium+ acidity, medium+ tannins, medium body, pronounced flavor intensity with notes of black tea, black raspberries, black pepper, mushrooms, forest floor, medium alcohol, medium finish, very good quality. Click here to purchase direct from winery.
This wine was crafted using Dijon clones 114, 115, and 667. It was aged in 75% new French oak and 25% neutral French oak. Alcohol 13.8%.
The Food: The tech sheet provided with the wine suggested a bold Pinot Noir that would pair well with braised meat and root vegetables. So far this winter I have yet to make my favorite braised meat recipe. This was as good of a time as any.
My Choice: Many years ago I came across this delicious Beer Braised Beef Short Rib recipe. In fact, it has probably been featured a few times in pairings on Rockin Red Blog. I like it because it is easy and delicious. It is great for a dinner party because the prep is early and it cooks for hours in the oven. Once it is done cooking dinner is ready. I prefer to substitute boneless beef short ribs, but my local Whole Foods was out of them this time. I served the Beer Braised Short Ribs with roasted potatoes and carrots.
The Results: Great! The recipe turned out great and was truly a wonderful pairing with the wine. As predicted the wine was bold and rich for a Pinot Noir. It was willing and able to stand up to the beef and wrap the palate in happiness.
To learn more about Left Coast Cellars and view their entire portfolio of wines visit their web site.
My Song Selection:
Get your own bottle of Left Coast Cellars Latitude 45° Pinot Noir and let me know what food and song you pair with it. Cheers!
ROCKIN RED BLOG 
10 responses to “#Food & #Wine Pairing: Left Coast Cellars and Braised Beef Short Ribs”
Those ribs look amazing! I took a look at the recipe and it’s definitely something I would try making, since we have beer in our house more often than a bottle of red. I bet the wine went great with them! It’s nice to see some Oregon wine featured. 🙂
Thanks Kathryn. They are amazing. I prefer them with boneless short ribs because there is less fat and more meat but it works either way. I love featuring OR wines and do so as often as I am able. Great wine region! Cheers!
Looks delicious! I love those long-braised dishes that require minimal kitchen time – and make your whole house smell great.
Totally agree. Thanks Lauren.
Beautiful winery to visit in the fall. Great wines one and all. Don’t miss their neighbors at Johan Vineyard and Winery. Their Blaufrankish was one of the best wines I tasted while touring the Willamette valley
Oooo, thanks for the recommendation Tommy. I love a good Blaufrankish!
That looks oh so mouthwatering! Love the pairing. It must be a heavier Pinot Noir to stand up to those ribs. Yum
Thanks Amber. Yes, the Pinot Noir was a bit heavier and stood up well.
I enjoyed reading about your Pinot Noir post. Did the wine really match with the carrots? I have found carrots difficult to match with red wine. I’d be really interested in your take on this. Thanks 🍷
Thank you. I found the carrots matched quite well. They roasted just enough to release their natural sugars but not too much to become mushy. I lightly dusted them with salt/pepper and EVOO. I found the earthiness of the wine with its notes of sweet baking spice are dried herbs paired very well with the carrots. Thank you for your question.