Rosé
Rose Champagne ranges in color from pale pink to strawberry red---and the range of flavor is equally broad. Light, crisp, fruity, dry, rich, tannic... anything and everything is possible with pink bubbly. Two methods are used to get the color in the bottle. Most commonly red still wine (pinot noir, most likely) is added into each individual bottle before secondary fermentation. Or, the more historical method is to is to let the base wine stay in contact with the grapeskins until the desired color is imparted, at which point the base wine is bled off from the skins. The latter is called the saignée method. Saignée literally means "to bleed."
