“The word is out on blouge,” says Meri Lugo, the managing partner of Domestique , a natural wine shop in Washington, D.C. “One of our regulars recently told us that blouge is going to be his wine of the summer.” A subcategory of chillable reds, blouge wines are made by cofermenting red and white wine grapes. The resulting bottles are lighter, brighter, and lower in alcohol than heavyweights such as Cabernet Sauvignon or Barolo. Blouge tends to be relatively affordable, too. You can drink it unaccompanied or alongside a range of foods including cheeseboards, tinned fish , spicy noodles, and pretty much anything that comes off the grill at a cookout. Don’t be misled by the goofy-sounding name. A portmanteau of the French words for white (blanc) and red (rouge), blouge isn’t some market-researched contrivance. The style has been around for generations and is poised to withstand historic economic, ecological, and social headwinds.…