Check out the selection at your local store, and you'll notice a lot of wines made from Pinot Noir. This red grape is really hot right now, with consumers plugging into its flavor and flexibility.

Why this grape over so many of the others? Isn't Cabernet Sauvignon or Chardonnay as lovingly raised and consumed? They are, but these two grapes are considered easy to grow and crush compared to fickle Pinot. Pinot Noir on the other hand is a challenge; it takes unique weather and soil conditions to reach maturity and ripeness, let alone a good quality level. Its skins are fragile, prone to mildew and breakage. The vines usually produce small amounts of fruit, not the vigorous production of other varieties like Zinfandel. And, once the grapes are picked, their delicate aromas and subtle flavors are easy to destroy in the winemaking process.

What is produced of Pinot Noir is in small amounts, with flavors and colors hard won. This rare red is a flexible pair with almost any food, from meaty fish to mushroom-glazed steak. Pinot Noir is the wine you can reach for anytime, seeking its easygoing tannins and fleshy, earthy fruit.