Rosé Champagne

Pink Champagne enjoys popularity

According to The New York Times, sales of rosé Champagne increased 700 percent between 1995 and 2006. The majority of experts say that these wines are appealingly quirky, with notes of earth, flowers and berries in additional to the usual toasty, citrus-y flavors characteristic of Champagne.

Rosé Champagne gets its pink hue one of two ways: Producers either leave grape skins to steep in the juice, or they add a small amount of red wine to the blended juices. Rosés tend to cost more and spend more time in the bottle than traditional Champagnes. Critics caution that while these wines may be in vogue, their quality doesn't outclass that of their traditional counterparts, and in many cases may be lower.

Schramsberg Mirabelle Brut Rosé NV (*Est. $25) is an excellent sparkling rosé for the price, according to Wine Spectator's Tim Fish. This pale salmon-colored wine is said to be fresh, festive, and shot through with strawberry and vanilla notes.

Mike Steinberger of Slate.com says that Billecart-Salmon Brut Rosé NV (*Est. $85) is a superb rosé that's redolent of wild strawberry, tangerine and coconut. Moreover, its texture is "almost pillowy." According to The New York Times' tasting panel, the Billecart-Salmon is complex and mature, with a delicate, honeyed flavor.