Rosé wine is the most easy-to-like style. Lighter than reds but rounder than whites, the pink fruit infusion - and sometimes sweetness - make Rosé dangerously easy drinking. Most Rosés are made by skin contact, with a maceration period (soaking on skins for colour) longer than whites (which have none) but shorter than reds, the length determining the depth of pinkness. Saignee style is different however: a red wine gets denser colour/structure by first ‘bleeding’ (pressing) away some juice, the pink by-product becoming a delicate Rosé - like French archetype Cotes de Provence. Mixing reds and whites is possible, though reds’ savoury tannins complicate what should, largely, be a very simple pleasure.