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(Photo: Pexels) Rosé is made either by blending some red wine––usually made with pinot noir––into a white base (blended rosé) or by leaving the harvested grapes in contact with their skins for 24+ hours to leach out some colour (saignée). Though long dismissed by serious “bubble heads” as frivolous (despite its typically high price tag), rosé is truly coming into its own as a collectible and also a food pairing wine.  Saignée especially, with its richer, fruitier flavours, provides ample scope for pairing with “exotic,” spice-driven cuisines.  Meanwhile, the handling of base wines before the second fermentation in bottle drives much of the difference in style between houses. Some––such as Lanson––prevent the so-called malolactic fermentation (a biological conversion of the harsh malic acid in grapes into softer lactic acid) to retain a more marked freshness. Some houses are adamantly opposed to the use of oak vessels for fermentation or ageing e.g. De

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