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Trends For The Year Ahead

Predicting the future would be a handy talent to have; one that would most likely make you very rich when put to good use! But predicting it is only half the battle; the other is doing something to shape it. Trend spotting is big business in any industry. Part comes from ascertaining the reason why things are the way they are, which provide a means for predicting what will happen in the future. So, it is with interest that we read the Drinks Business’ article on upcoming trends for 2018-19 and notice a few that we had picked out earlier this year. Let’s have a look at a couple big ones:

Low or No alcohol wines and spirits

We have noticed a demand for low ABV wines over the past couple of years, which has led to a small increase in popularity of riesling, pinot gris and other varieties that dip below 12% ABV – something of a rarity these days. While it is perhaps more difficult to make wines at lower ABVs – as low alcohol typically means more residual sugar – those products that are manufactured through distillation can be produced to have zero or very little alcohol. For us and many others, Seedlip is the leader in this category, having produced characterful zero ABV spirits that are not only tasty, but allow people to enjoy to sociality of drinking without consuming any alcohol at all. With alcohol consumption predicted to decrease with future generations, we think this one will be here to stay.

Vermouth

As Edith Hancock notes in the Drinks Business, bar tenders have an increasing influence over the types of products consumers purchase in retail settings. Vermouth looks like the next benefactor of of their influence, with sales of aromatised wines predicted to exceed £14 billion globally by 2021. Although vermouth is considered both a niche spirit and entirely commonplace – Martini, for example – the diverse flavours they offer are becoming more amenable to the mainstream palate as it is altered by the rise in popularity of natural wines. Moreover, it lends itself to a variety of serves: as part of a cocktail, or as a long drink with simple ice and tonic (our favourite.) With more and more being produced in the UK, and their relative affordability, could this be the next big thing?

While these are just two of our favourites, there are many more predicted. Have a read of Hancock’s article and let us know your favourite.