Seems unexpected: soy sauce in Pinot Noir? Standard red Burgundy descriptions of cherry and earth that are present in most red Burgundy tasting notes are nothing to write home about. What's always remarkable and inspiring to me are the out-of-place tastes I occasionally discern in wine, especially when it's paired with the right food.
The secret to my pork ribs is gentle boiling with asian spices for 1-1.5 hours, and then quickly baking / broiling while applying several layers of the secret sauce, soy sauce being one major ingredient. The amazing thing is how well this 2005 Domaine Rene Lecrerc Gevrey Chambertin "Les Champeaux" Burgundy complemented the ribs, bringing out the darker "soy sauce meets cola" flavors of the wine.
I had already observed that Pinot Noir and Gamay pair well with Cantonese food. Slowly a hypothesis crystallized - I started figuring out that it may be due to the common use of soy-sauce in Cantonese cooking. Last night was the second time I tried the ribs / red Burgundy combo - the first time the ribs had been slow-cooked in a clay-pot, while this time I thought the baked flavor was an even better match to this substantial Burg from the stellar 2005 vintage.
And the thing is - had I not had the ribs, I probably would have never found soy sauce in the wine. Ah, the rare moments of brilliance, they are always so heart-warming and so unexpected!