I'm making a simple Jus. OK, I pan fried some chicken thighs, and I deglaze with some Merlot. I know it's not the best pick, but it's what I got. Right now, I get a purple-ish sauce. Not too shabby. I then add my homemade white chicken stock, which is pretty opaque. At this point, the sauce is looking like an opaque, dark pink-ish color. The red merlot plus my white chicken stock yields something that looks dark pink. And no, the color doesn't improve when I reduce it. It tastes good, but who wants a pink looking sauce? Help please? Too much Merlot? Maybe Merlot is just a bad choice?