Nine wine trend predictions for 2016

Producers aim higher 

High altitudeAs the world heats up, producers will continue their search for high altitude sites that offer a long and even ripening season for their precious grapes.

The trend allows for “cool climate” wines to be made in some of the hotter, drier places on earth like Chile and Argentina. “Up to a point, higher altitudes give you a fresher style, where ripeness can be achieved without heat,” says Mark Pardoe MW.

“At altitude you need to manage phenolic ripeness and levels of UV exposure, but you get a very defined freshness which is appealing,” he adds.

3 Responses to “Nine wine trend predictions for 2016”

  1. Forgive me but I don’t find this at all helpful, or enlightening.

    Can anyone tell me what ‘ Natural Wine’ is? It seems to me to be a rather imprecise and therefore useless description. Almost anyone and their dog is saying these days that they use sustainable viticulture and minimum intervention during wine-making, but again, what is ‘minimum intervention’? Is there any benchmark or is it just what the wine maker says?
    As for savvy wine lovers avoiding wines… ‘where the terroir is masked through bad winemaking’ – haven’t these consumers always avoided badly made wines?

    Unless there are some objective criteria for these terms that are increasingly bandied about I fear they will only serve to muddy the waters for the consumers rather than assist them.

  2. David James says:

    Been drinking Cremant de Limoux after visiting the winery some 6 years ago, so glad someone else thinks it is drinkable.

  3. Let’s be honest – these are the wine trends for 2016 as predicted by Berry Bros & Rudd. Who, bless ’em, are not necessarily representative of the wider market. Is the “puncturing” of the prosecco market, or the appeal of lower alcohol drinks, going to happen in Lidl as well as in St James’s?

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