Recently, I did a restaurant tasting for Heritage Wine Distributors. Among the wines I sampled was an inexpensive Pinot Noir. Pinot grapes are thin skinned, susceptible to disease, difficult to manage and difficult to make into delicious wine. All that difficulty translates into cost. And Pinot varies so much in style (we’ll talk about why later) that you might hesitate opening the number of bottles necessary when several people visit. Opening multiple bottles of Pinot Noir can get expensive. And some people (usually newer red wine drinkers) find Pinot Noir too dry. But Pinot is such a joyful wine to enjoy as the weather warms, how can you go without it?