Rosé́ is French for "pink" or "rose colored," and refers to wines of this color. True rosé́́s are made from a blend of red grapes, not a blend of red and white wines. The "rosé́́" color (which ranges from faded salmon to bright pink) comes from the brief contact between the clear juice and the dark skins while the grapes are being pressed prior to fermentation. The skin contact is just long enough to give the wine its desired pink color, yet prevents the wine from acquiring the heavier body and character of traditional red wines. As a result, most rosé́́s are very light-bodied, crisp, fresh, and fruity—and best served young and chilled. The best rosé́́s come from Tavel and Anjou regions of France, and range from off-dry to reasonably sweet. In France, rosé́́ Champagnes are often made by adding a little red wine to the white wine cuvé́́e prior to the secondary fermentation. Rosé́́ pairs well with lighter foods, especially picnic fare (ham, smoked meats, tuna, turkey), and compliments spicy/hot cuisines such as Mexican, Chinese, Thai, and Cajun cuisine. FYI, inexpensive rosé́́—called "blush wine" in the U.S.—is made by adding red wine to finished white wine and, as a result, lacks the fresh, lively fruit found in classic rosé́́.