Media Contact
Adam Allington
Winemakers around the world are championing “blouge” wine, an emerging style that blends both red and white grapes (blanc + rouge = blouge). Far from a novelty, vintners say the new approach is helping them respond to shifting consumer tastes and the challenges posed by climate change.
Cheryl Stanley
Senior Lecturer, Food and Beverage Management
Cheryl Stanley is a senior lecturer in food and beverage management at Cornell University, and an expert in food and beverage operations, specifically in the wine industry.
Stanley says:
“The blouge style brings bright fresh fruit, bright acid, and light texture. It’s a transition from the ‘crushable reds’, which are light bodied red wines that are lower in tannin. It’s the White Zinfandel of today, but without the residual sugar.
“There are also a surplus of grapes and wine in the market right now, so this is a great way to try to reach new customers.
“Weather is becoming more unpredictable and consumer taste preferences are changing. Red grapes can be harvested earlier to avoid excessive heat or potential for frost and hail.”
