What are your predictions for the wine world in the year ahead? We've been talking about this on social media, but I wanted to bring the conversation here as well since people have such interesting ideas on the subject. If you need some inspiration, Jon Bonné offered his take on PUNCH earlier this month.
Which regions will grow in popularity? Which grapes will be "discovered"? What will be the restaurant trends? How might wine lists change? What will become less popular or hip than it was in 2016? What will people be talking about the most within the industry?
Share your thoughts here!
For anyone who has been to one of my Greek wine masterclasses and snickered when I tried to tell you how AMAZING Kechris' Tear of the Pine Retsina is, I give you: Eric Asimov talking about how amazing retsina is. In other news, anything and everything is possible.
My prediction for 2017: sommeliers will have children that grow up to be sommeliers, and they will drink 16.5% abv Cabernet and talk about how boring their parents were for drinking Trousseau, and how they couldn't possibly be seen drinking anything over 6.5 TA.
In reply to Geoff Kruth:
In reply to Keith Spreckels Jr.:
I had put up a few a couple of days back. Would naturally love to hear feedback, especially from people who might not agree as I did this mostly as an exercise in watching wine trends.
The "Peak Somm" item I already got called out on as that depends a great deal upon which country you're talking about. Folks in the UK said they were actually in the midst of a "Somm Drought" which is indeed true as at the CMS exams in Europe, the UK isn't highly represented.
In reply to Clement Cariot:
Clement Cariot I'm curious how you would define natural wine legally? I know France is looking at this but it's very controversial. I'd be surprised to see the US government tackle this. I'm admittedly in the "it's a gimmick to trick people into drinking flawed wine" camp—not my words—but I'm asking the question with total seriousness.
I'm surprised Matt wasn't the one to reply to that first. I agree, the US gov. probably won't come out with any definitions, there would be too much lobby-ism against that. Personally I'm not sure, something to do with additives I imagine. From what I understand about the trend that seems to be the recurring theme, no "intervention" (chemically) in the winery. Shouldn't be very complicated. By the way my stand on the issue is this: I don't care how you do it, but your wine better not be flawed or i'll send it back.
Geoff Kruth, in typical bureaucratic fashion, they would define it by some arbitrary criteria (like "organic" wine labeling in US). I'm thinking maybe a measurement of V.A. might be the most logical one could hope for. I predict that that the general public and average consumer will continue to not care about "natural" wine and there will continue to be much hand-wringing among the wine literati about the subject.