This week we look at a lighter still of red that's so versatile it's also used to make rose, sparkling wines and whites. Tobia and Phil delve into the history of the grape with food pairings and wine recommendations for Pinot Noir. Featured wines: Remoissenet Pere et Fils Gevrey-Chambertain 2016 (Burgundy, France)- Cloudy Bay Pinot Noir (Marlborough,New Zealand)- Aymura Pinot Noir (Chile)- Meo Camuzet Nuits St George 1er Cru Aux Argillais (Burgundy, France)- Ottin “L’Emerico” (Aosta Valley,Italy)- Villa Wolf Pinot Noir (Pfalz, Germany)