A common misconception is that rose wines are made by blending red and white wines together. While blending of wines certainly takes place, it is the contact of the red grape skins with the juice that gives the wine its color. Blush wines are made with entirely red grapes. Much of the complex taste of wine comes from the skin, so rose wines must pay the price of having little contact with them. They are, consequently, usually light and less sophisticated.
Dry roses can take the place of red wines.
Young Beaujolais has become popular in recent years, and can be satisfactorily served with red meats. Fresh, fruity, and chilled wines go well with salads and pastas, or with smoked meats and egg dishes. The very light, sweet pink ones are probably best alone, well chilled. True Champagne is made only in the Champagne region of northern France, just northeast of Paris. In France, only wines made in this region can be called Champagne.