Future wine trends

Vinomofo
By Vinomofo
9 months ago
3 min read

Here at the 'fo, we have to keep two fingers on the pulse. Mofo Wine Buyer Beth weighs in on the future of the wine world. Learn what's hot and about to be hot, what the 'rules' will be, and how to break them. 

Global table, global wine

The spectrum of cuisine that people are making and eating is huge and growing, in restaurants and at home, and the same goes for wine. This is an era of real experimentation, as horizons expand and options grow exponentially. Heston was just the beginning. You can equally explore Sicily via nerello mascalese and mozarella-ragù arancini, or experience Buenos Aires through malbec and ribeye - all without leaving your lounge room.

The spice of life

Interest in anything outside the usual suspects (cab, shiraz, chardy, sav blanc etc.) continues to rise, as drinkers seek the unknown. Italian grapes like sangiovese (hello Chianti) and tempranillo (rock on, Rioja) have been embraced for awhile now. Watch out for the new dark horse Euros like mencia, montepulciano, fiano and falanghina. This is grower-led too, as farmers find the varieties that suit their land best (often leading to more sustainable growing practices). Definitely a win-win for the growers, makers and drinkers! 

Rosé 2.0

Wineries around the world are upping their rosé game as consumers continue to embrace the category, with particular growth in premium pink. People expect more and are willing to pay for the privilege. The rise of textural food wines with flavour, from all sorts of grapes and winemaking techniques, is threatening to supplant the fresh but fairly neutral rosés of balconies past. Treating a rosé like red or white wine with good glassware - even a decanter - is on the cards for these new styles that push the boundaries of their definition. Don’t box ‘em in.

Chill with a red

Wine lovers are looking for freshness in wine, both white and red. It’s becoming more common to see lighter reds in an ice bucket, especially in Australia where red's often served too warm. You’ll see chardonnay next to pinot noir in wine fridges. Get frisky with your esky, hang with a chilled red, watch it warm up in the glass and find its thermal sweet spot.

Goodness me

Cloudy and natural-goodness-left-in wines are way less fringe now, and the breed quality is definitely on the up and up. Wineries seeking organic certification has followed suit. There are still big misses at the bleeding edge, but there are more and more big hits to make it worth the risk. Early adopters, just make sure you do your research and know what you’re ordering, and why.

Time is value

With house prices stalled and little room for the RBA to move, this may just be your best time ever to invest in the most important thing in your life... wine, obviously. These might be the days you reflect back on, the equivalent of your dad telling stories of $12 Grange. Don't squander this opportunity. 


Now you know what the people are digging and how you can dig it, too. Armed with the knowledge and the rules, go forth and break them! Swim against the current, have riesling with steak. You do you, mofo.