While traditional, heavy red wines are seeing a decline in interest, a new trend is taking over the world: Blouge (blanc + rouge). The British publication The Guardian has noted an explosive growth in the popularity of this style.

Blouge is not rosé. It is an ultra-light red wine where the addition of white varieties provides incredible freshness, juiciness, and drinkability.

A Wine Brief from the Academy:
Of course, winemakers haven't exactly reinvented the wheel. In essence, this is a modern reimagining of historical styles like the German Rotling or the Austrian Schiller. As a reminder, under EU law, mixing finished white and red wines to produce rosé is prohibited (with very few exceptions). However, co-fermenting (fermenting together) the pressed must of white and red grapes is perfectly legal. This is exactly how Blouge is born.

Where are today’s best examples being created?

Alsace, Bordeaux, and the Loire:
In Alsace, biodynamic winemaker Christian Binner creates a masterpiece by uniting Pinot Gris and Pinot Noir. In Bordeaux, some are conducting daring experiments by fermenting Cabernet Sauvignon together with Sauvignon Blanc. Meanwhile, in the Loire Valley, Chenin Blanc is being combined with the indigenous Grolleau variety to achieve a zesty red forest berry flavor.

United Kingdom:
The cool British climate has proven ideal for the Blouge style. The high acidity of local Chardonnay and Pinot Noir allows for the creation of sophisticated and highly food-friendly hybrids.

Australia and the USA:
For New World winemakers, Blouge has become a salvation in the face of global warming. By adding white grapes to red must, they can naturally lower alcohol levels and preserve precious freshness in hot climate regions.

Now, in trendy wine bars, you more frequently hear: "Do you have a Blouge?"

What do you think of such experiments? Are you ready to trade a glass of heavy Cabernet for a light and chilled Blouge?