BODY OF PINOT NOIR

[Thomas]

Generally, when mature, pinot noir, as a grape, is lighter in structure and higher in acid, than, say, the Bordeaux grapes. As KC points out, wine producers can do certain things to tweak and alter a wine's structure and body. And don't forget that something labeled Pinot Noir can be as much as 25% of anything else--perhaps to add body???

This is the one area that belies that a clear benefit to the consumer is inherent in primarily relying on varietal as opposed to locational or producer labeling.



[This message has been edited by foodie (edited 03-14-2006).]