Champagne in any style is cool, but true champagne lovers get ecstatic about one style in particular: rosé champagne. This rare style of champagne — only 6 percent of the wine exported from Champagne is rosé — is richer, more complex, more full-bodied (and, bummer, more expensive) than golden champagne.
The reason for this lies in how it’s made. Rosé champagne is harder to produce than golden champagne because it involves extra steps in the winemaking process. The base wine either sits in contact with pinot noir skins to pick up color and flavor, or a small amount of still pinot noir is added to each individual bottle before the second fermentation takes place. Unlike a rosé still wine, rosé champagne doesn’t have to come from mostly red grapes. The blend can be 80 percent pinot noir and 20 percent chardonnay, or 80 percent chardonnay and only 20 percent pinot noir (although these blends will taste significantly different). Either way, you’ve got a glass full of delicious, pink bubbly in your hand, so drink up!