Modern wine is often a highly segmented affair. There are reds, there are whites, there are rosés...and the distinct categories rarely mix. Restaurant wine lists usually split them up (maybe putting the whites and rosés together), store layouts (including ours) are typically organized by color.
Historically, there wasn’t a firm distinction between white and red wines. Wines were made from blends of whatever grapes were in the vineyard, which usually consisted of a mix of red and white varieties (and colors in between). The practice of mixing white and red never completely went away - several appellations in the Rhône Valley typically use small amounts of white grapes to their predominantly red wines - but it’s seeing a bit of a resurgence in recent years. And for good reason. White varieties lend brightness, crispness, and additional aromatic complexity to red grapes. The resulting wines are breezy and light, full flavored yet easy drinking. They love a bit of a chill, making them perfect reds for the hot days and sultry nights of summer.
Give them a try - here are a few of the red/white hybrids we’re drinking this summer:
Johan Vineyards Jazzy Juice
This fun, fruity and slightly funky wine is a blend of 75% Pinot Noir, 15% Kerner and 10% Pinot Gris, all sourced from Johan’s Willamette Valley biodynamic vineyards. Vibrant fresh red berries, pomegranate, and wisps of hibiscus and citrus.
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