to age for a decade or more. For most of the 20th century, the sweeter Rosé d'Anjou was the most prominent Rosé but even as the trend of consumers moving to more drier versions of rosé, the AOC still produces an estimated 18 million bottles of wine a year. In addition to Groslot, Gamay and Malbec are also permitted varieties in the wine. A larger Rosé de Loire appellation exist that includes wines made from Anjou, Saumur and Touraine. Cabernet grapes must account for at least 30% of the blend with Groslot, Pineau d'Aunis, Pinot noir and Gamay permitted to fill out the rest of the blend. According to wine expert Jancis Robinson, the wines are always dry with a quality level that falls somewhere between Rosé d'Anjou and Cabernet d'Anjou. Wine expert Karen MacNeil describes well made examples of Rosé de Loire as being fruity with light cherry flavors and moderate acidity. Champagne Rosé Champagnes account for between 3-5% of Champagne's yearly production. These Champagnes are distinct from Blanc de noirs (white of blacks or white from black grapes) in that rosé Champagnes are often noticeably and intentionally colored, with hues that span from "baby pink" to copper salmon, while Blanc de noirs are white wines with only sometimes the palest of coloring that could range from a "white-grey" to a light salmon. This color traditionally comes from the very brief skin contact of the black grapes (Pinot noir and Pinot Meunier) during pressing that the Champagne producer decides not to remove by any decolorizing techniques. However, many modern rosé Champagnes are produced as regular Champagnes but are later "colored up" by adding red Pinot noir wines to the finished wine. According to wine expert Karen MacNeil, some Champagne producers believe this second method adds more richness and age-ability to the wine. In the Aube department, a separate AOC for still rosé produced around the commune of Riceys was established for rosé produced by the saignee method from exclusively Pinot noir. Produced only during the warmest, ripest vintages of Champagne (with often less than 7500 bottles made on average), Rosé des Riceys can be difficult to find. According to wine expert Jancis Robinson, Rosé des Riceys can be some of France's "most serious rosés" while fellow wine expert Oz Clarke describes them as "oddball" wines that come across as full-bodied and nutty with a golden pink color. Other French