Double-check for fizz: fill up your hydrometer jar half-way with the Pinot, cover it tightly with the palm of your (clean!) hand, and then shake it like it owes you money. Be sure to keep your palm tightly in place.
Stop after a dozen shakes, and, holding the jar upright, release the edge of your palm. If it gives off an audible 'puff' of escaping pressure, then it wasn't fully degassed.
If there's nothing, you may want to start hand-washing your glassware in PBW or a similar winemaking detergent. Some dishwashing liquids and dishwasher soaps have a surfactant agent in them the helps prevent spots. This can build up, and while it gives you shiny glasses, it has funny interactions with acidic/low pH solutions and can give the appearance of bubbles.