Red oak — Pinot Country The wood the whole style rests on. In Santa Maria, red oak means coast live oak — Quercus agrifolia — which grows on the hills around the valley and burns down to hot, steady coals without throwing much smoke. nanobotco.github.io/pinot-noir/pairing/red-oak/ · 16-Sep-2026 · 28K
At the table — Pinot Country Tri-tip over red oak, duck, salmon, mushrooms, a hard cheese and a cold cellar. nanobotco.github.io/pinot-noir/table/ · 19-Sep-2026 · 28K
Sta. Rita Hills — Pinot Country A wind tunnel between Buellton and Lompoc where the Santa Ynez Valley opens west to the ocean. Fog in the morning, thirty-knot afternoons, and some of the slowest ripening in California. nanobotco.github.io/pinot-noir/region/sta-rita-hills/ · 16-Sep-2026 · 34K
Santa Maria tri-tip — Pinot Country A triangular two-to-five-pound piece of bottom sirloin, rolled in salt, pepper and garlic, grilled over red oak coals to medium-rare and sliced across the grain. nanobotco.github.io/pinot-noir/pairing/santa-maria-tri-tip/ · 16-Sep-2026 · 34K
Duck — Pinot Country The pairing pinot noir gets asked about most: dark meat, a thick fat cap, and enough savoury weight to meet a wine with little tannin. nanobotco.github.io/pinot-noir/pairing/duck/ · 16-Sep-2026 · 26K
Santa Maria salsa — Pinot Country Chopped raw tomato, celery, green chilli, onion and a shot of vinegar or Worcestershire — thinner and sharper than a Mexican pico de gallo, and spooned over sliced beef rather than eaten with chips. nanobotco.github.io/pinot-noir/pairing/santa-maria-salsa/ · 16-Sep-2026 · 27K
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