Blouge, the wine that refuses to choose sides

Thought you’d seen it all when it came to wine? Think again. Red or white—did you have to choose? Not necessarily. Meet the blouge, a winemaking maverick somewhere between the two, making a splash in the glasses of the curious, the rebels… and lovers of well-made wine. A trend that combines winemaking heritage with creative boldness.

What is a "blouge"?

A blouge is a wine born from the meeting of white and red grapes, vinified together or separately before blending. Its name simply comes from combining blanc and rouge. But behind this quirky word lies a new way of thinking about wine: playing with colors, textures, and aromas to create cuvées that defy conventional classifications.

The result? An atypical wine, often halfway between light red, deep rosé, and orange wine, depending on the grape varieties, maceration, and the winemaker’s inspiration.

An idea that isn’t so new

Contrary to what you might think, the blouge didn’t spring from the imagination of a punk winemaker. There are examples deeply rooted in history, notably in Côte-Rôtie, where complantation is sometimes practiced: Syrah and Viognier vines planted side by side in the same plot, harvested together, then co-fermented. This small percentage of white grapes brings finesse and floral aromas to the red, creating a result that is both complex and elegant.

In historic Chianti, a little Trebbiano or Malvasia was also sometimes slipped into the reds. As you can see, good ideas deserve a spotlight now and then!

But be careful—not all these wines are blouges! A Côte-Rôtie remains a great red wine, even when it contains Viognier. What has changed today is the intention: rather than using a few white grapes to refine a red, some winemakers fully embrace the mixing of colors to create wines that defy traditional categories.

And do they make blouges elsewhere?

Yes, and it’s not just a Rhône thing! Some classic appellations have long allowed the blending of white and red grapes:

• In the neighboring Hermitage appellation, you can also find a touch of Marsanne or Roussanne in the reds.
• Further south, in Châteauneuf-du-Pape, the rules allow white grape varieties (Clairette, Bourboulenc…) to be included in red cuvées—provided you know how to handle them.
• And in Languedoc IGPs, Alsace AOPs, or Vin de France wines, winemakers make the most of this freedom to create joyful, fruity, and straightforward blouges.

The same logic can be found abroad:

• In Australia, some producers in the Barossa Valley or Heathcote make Côte-Rôtie-style blends with Shiraz and Viognier.
• In Spain, Rioja reds can include a little white grape (such as Viura).
• In Portugal, especially in the Douro, old vineyards perpetuate a tradition that predates the blouge trend by centuries: plots where red and white grape varieties coexist. Touriga Nacional, Tinta Roriz, Rabigato, and Viosinho can thus be found in the same blend, sometimes after being harvested and vinified together. An ancestral practice that reminds us that mixing colors is by no means a recent invention!

In short, a blouge isn’t just a whim of a natural winemaker in overalls: it’s also a tradition, a playground, and a way to push boundaries with style.

Modern blouge: when winemakers blur the colors

While blending white and red grape varieties is nothing new, modern blouge offers a very different interpretation. Here, there’s no question of simply slipping a few white grapes into a red cuvée: the blend becomes a true signature, a way of creating wines that are neither quite red nor really rosé.

Some winemakers play with the proportion of white grapes to lighten the structure, while others favor short macerations, co-fermentation, or aromatic grape varieties to create wines bursting with fruit and freshness.

This freedom particularly appeals to natural wine producers and lovers of original cuvées. These wines are often lightly extracted, with subtle tannins, and are best enjoyed slightly chilled.

Ultimately, a blouge is less a recipe than a state of mind: that of winemakers who prefer exploring nuances rather than choosing a color.

Which grape varieties for a blouge?

There’s no set recipe, but certain red and white grape varieties pair beautifully, whether to balance the structure, play with aromas, or add freshness.

Some combinations that work well:

• Syrah + Viognier: the Côte-Rôtie benchmark, adding floral notes and suppleness.
• Grenache Noir + Grenache Blanc: logical, right? From the same family, the same terroir, and beautifully complementary, with red fruit and roundness.
• Cinsault + Clairette: a light Mediterranean duo, often used in refreshing blouges or easy-drinking wines.
• Pinot Noir + Pinot Gris: for fine, elegant, and sometimes surprising wines.
• Trousseau + Savagnin: an uncommon Jura combination, but formidable for lovers of bright acidity and expressiveness.
• Cabernet Franc + Chenin Blanc: rarer, but very interesting if you want to add liveliness to a red wine from the Loire.
• Carignan + Muscat or Macabeu: southern pairings found in Languedoc or Spain, creating wines that are both supple and fragrant.

And what about vinification?

There are no strict rules, but a few key principles help achieve a harmonious result:

• Co-fermentation or blending? Some winemakers vinify all the grape varieties together (co-fermentation) for a natural fusion of aromas. Others prefer to vinify them separately and then blend, allowing for better balance.
• Balance between acidity, tannins, and alcohol: the goal is to create a cohesive and enjoyable wine. The white grapes can add freshness, tension, or floral aromas; the red grapes add substance, body, and fruit. Careful dosing is therefore essential to prevent one grape variety from overpowering the others.
• Maceration? Aging? Some blouges are macerated for a long time (like orange wines), while others are not. Depending on the desired style, the wine can be aged in tanks, barrels, or even amphorae. The important thing is that the final result remains fluid, expressive, and… drinkable!

Why try a blouge?

• Because it’s unusual and different from classic reds.
• Because it freely expresses the terroir without taking itself too seriously.
• Because it’s often delicious, especially when well-made.

Try it with your eyes closed, but your taste buds wide open 🍷✨