This week, several Manhattan wine bars have added a new option to their chilled selections: 'blouge.' The term, a blend of 'blanc' and 'rouge,' refers to wines that straddle the line between white and red. On Sunday evening at Compagnie des Vins Surnaturels in SoHo, staff poured glasses of a pale, slightly hazy blouge for guests seated outside. The wine arrived in a simple tumbler over ice, priced at $14.
Blouge wines are made by blending white and red grapes or by using red grapes pressed gently, resulting in a lighter color and low tannins. This style has appeared quietly on natural wine lists over the past few weeks, according to sommeliers at Ruffian in the East Village. Servers say the wine’s fruit-forward character and chillable profile match the early June heat.
Retailers in Brooklyn have also started to stock blouge bottles in their refrigerators. At Leon & Son in Clinton Hill, staff said on Monday morning that bottles from Austria and the Loire Valley are selling faster than expected. Shoppers asked for recommendations for rooftop gatherings and Prospect Park picnics.
On the Upper West Side, neighborhood restaurants are pairing blouge with summer vegetables and grilled fish. Managers cite increased interest during late-night outdoor seatings. The wine’s versatility and moderate alcohol content have made it a favored choice for diners lingering past sunset.
While some beverage directors describe blouge as a passing trend, others anticipate it will stay on summer lists through September. For now, it is a visible feature of the city’s seasonal drinking habits.