This article at Lapham’s Quarterly by Peter Foges has me rethinking my biases against rose champagne — a drink I tend to associate with undergrads and poorly conceived 7-Up cocktails. Turns out, the history (and the chemistry) of rose are totally fascinating. Traditionally the quaff of queens (and really, really, really high-class hookers), real rose is surprisingly difficult to make, relying on a process that could, with just a small error, go wrong and leave you with a drink that is red, brown, or even blue.