If you ever scanned your local bistro’s wine list and thought, Huh, why didn’t blue booze ever catch on in a bigger way?, your prayers have been answered. For the last two years, six mad scientists from Spain have been holed up in their laboratories experimenting with grape varietals and organic pigments in an effort to, at long last, end the tyranny of rosé and bring the world blue wine. With the help of the University of the Basque Country and the Basque government’s food-research arm, they emerged last year as Gik with blue teeth, stained shirts, and a sweet, chilled wine that’s made with grapes from, seemingly, wherever they could get some (Castilla-La Mancha, La Rioja, León, Zaragoza, and so on).
After selling 70,000 bottles of their 11.5 percent ABV game-changer in Spain, Gik’s product is now available in the United Kingdom, Ireland, Germany, France, Portugal, and Switzerland, and there are plans to sneak-attack an unsuspecting United States. The producers don’t actually claim to know much about making wine, per se, or actually even like regular old wine that much, but, hey, that’s neither here nor there. What matters is that they’re all about a good time, want everyone to stop being so uptight about their vino, and promise they “will change the world” by introducing a novelty beverage.