With the three aforementioned pinot noirs, we had a wonderful dinner planned. To start - an oxtail soup, with onion and tomatoes. Rich, and intensely flavoursome. Crab meat and roe with tofu, a very traditional Shanghainese dish. And of course, our three wines. Pinot noir and oxtail is just delicious together. It's the acidity, I'm convinced. You need the knife-edge acidity to cut through the richness of oxtail. You know which one worked the best? The least expensive, 2008 Flat Rock Cellars, with its razor blade acid.