For the sake of simplicity, I'll keep this inquiry simply to Pinot Noirs, which, I confess, are only an occassional varietal for us, but why is it that the $9 Italian we drank tonight so much deeper in color than the $30 Burgundy we had two nights ago. Moreover, why have I noted such a spectrum of color in wines made with this grape? Even Pinot from the same basic geographic region - let's say Oregon, will be appear to be several shades apart from one another. I assume it is due to production techniques, or is there another explanation?
BTW - For what it's worth, I have recognized this feature in Cotes de Rhone and, to a lesser extent, in pure Shiraz as well. Thus, suggesting to me, it's not simply the fruit.
(I will admit, my wine making experience has been limited to the bottling end of the process.)
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