Wine 924

Non-alcoholic wine has transformed from a niche segment dismissed as a compromise into a burgeoning market segment reflecting a shift towards moderation without sacrificing quality. As of early 2026, the non-alcoholic wine market has increased by 29.1%, while traditional wine sales have seen a decline of 4.9% according to NielsenIQ data.

The evolution of non-alcoholic (NA) wines is largely attributed to advancements in production techniques and a growing recognition of wine beyond its alcoholic content. Innovative companies like ALTR are enhancing the process of alcohol removal, using sophisticated methods like membrane filtration to retain the wine’s core qualities while offering options for both no-alcohol and low-alcohol varieties.

These wines fall into several categories—some are never fully fermented, using grape must or botanicals, others are partially fermented, and dealcoholized wines start with fully fermented wine before undergoing a careful alcohol removal process. Each method brings distinct flavors and characteristics to the final products.

For instance, Chile’s Serena Mode 0.0 employs spinning cone technology to yield a crisp and aromatic Sauvignon Blanc, while New Zealand’s Giesen 0% Sauvignon Blanc balances both quality and freshness through its gentle alcohol removal process. California’s Missing Thorn uses a meticulous distillation technique that captures the natural aromas and flavors, whereas Tomorrow Cellars excels in crafting wines with expressive profiles aimed at the alcohol-free market.

Germany’s contributions to the non-alcoholic wine landscape are notable, with producers like Leitz and Loosen Brothers demonstrating how well-suited Riesling grapes are for dealcoholization. Their wines maintain freshness and clarity without resorting to sweetness—a hallmark of high-quality wines.

Ultimately, thoughtfully produced non-alcoholic wines enhance the drinking experience, offering depth and character that allow for enjoyment beyond traditional alcoholic options, signaling a brighter future for non-alcoholic wines that transcend mere Dry January resolutions.

Red wine has long been promoted as a beverage with health benefits, thanks to concepts like the French paradox, which emerged in the 1980s. This paradox highlighted that the French, who consume considerable amounts of saturated fats, experience fewer heart issues compared to other nations. Initially, the health benefits attributed to red wine were connected to its components, particularly polyphenols like resveratrol, which have been shown to improve HDL cholesterol levels, reduce inflammation, and enhance insulin sensitivity.

In the early 2000s, the concept of Blue Zones—the areas where people live significantly longer lives—added to the allure of red wine. Many residents in these zones consume red wine regularly, yet continue to thrive into old age.

However, it’s essential to approach these claims with caution. A closer examination reveals that while red wine has some positive attributes, it is not a standalone solution for heart health. Research indicates that the benefits often come from a holistic Mediterranean lifestyle, rich in fruits, vegetables, whole grains, and physical activity. These elements play a crucial role in lowering cardiovascular disease risks.

Despite the positive associations with red wine, experts increasingly recommend moderation in alcohol consumption. Current guidelines suggest a daily limit of 5 ounces for women and 10 ounces for men, with some organizations stating there is no "safe" level of alcohol. Nevertheless, when consumed as part of a balanced Mediterranean diet, moderate amounts of red wine can be a healthy choice.

For individuals who enjoy red wine, the best approach for health includes:

1. Adopting a Mediterranean lifestyle: Focus on a nutrition-rich diet combining olive oil, whole grains, and plenty of fruits and vegetables, supplemented by regular physical activity and strong community ties.
2. Moderation in alcohol consumption: Choose red wine in reasonable amounts and enjoy it during meals, as this aids in nutrient absorption.
3. Practice mindful eating: Eating slowly and with company can improve health outcomes, potentially reducing obesity rates.

In conclusion, while the Mediterranean lifestyle shows a strong link to good health, red wine should be consumed with care. Lifestyle choices play a more significant role in overall well-being than the occasional glass of red.

For detailed insights into the Mediterranean diet and its health implications, you can explore more here.

Healdsburg is gearing up for the 2026 International White Wine Festival by hosting a series of preview tastings featuring winemakers from Anderson Valley. These events, organized by the Anderson Valley Winegrowers Association in collaboration with Stay Healdsburg, will take place from mid-January until February 6, just ahead of the festival’s main weekend in Mendocino County.

Healdsburg’s location makes it an ideal launchpad for this festival, providing a space that connects visitors heading to the nearby Anderson Valley as well as a community for many winemakers. This blend of culture and hospitality sets the stage for wine enthusiasts to get an early taste of the unique offerings before the festival.

Upcoming Preview Events:

January 18:
Meet the Makers: White Wine Festival Preview & Flight
Location: Little Saint, 5–7 p.m.
This event will feature various Anderson Valley winemakers pouring a selection of wines such as Husch’s dry Gewürztraminer and Smith Story’s Chenin Blanc, including a special late-harvest Gewürztraminer.

February 1:
White Wine Festival Preview Flight & Winemaker Reception
Location: Maison Healdsburg, noon–2:30 p.m.
Guests can enjoy a refined tasting featuring wines from five Anderson Valley producers, followed by a master class on cellar-worthy wines at 3:30 p.m.

February 6:
Sparkling Wine Festival Preview
Location: Healdsburg Bubble Bar, 4–7 p.m.
This final preview focuses on sparkling wines, featuring an exclusive estate sparkling brut from Goldeneye.

Courtney DeGraff, executive director of the Anderson Valley Winegrowers Association, noted that these events embody the spirit of the festival—fostering connections among winemakers and wine lovers alike. The previews set the tone leading into the 16th annual International White Wine Festival Grand Tasting on February 14 at the Mendocino County Fairgrounds in Boonville.

These events not only celebrate the love of white and sparkling wines but also highlight the collaboration and community within the Northern California wine scene.

Wine lovers often find themselves wondering how long an opened bottle of wine stays good. While it’s unlikely that consuming old wine will cause illness, its flavor diminishes significantly over time. Oxygen, heat, light, yeast, and bacteria, which enter the bottle once opened, accelerate chemical reactions that spoil the wine, affecting its taste.

According to wine expert Dana Sacco, owner of The Empty Glass in Texas, the type of wine greatly influences its longevity once uncorked. Sparkling wines typically last one to two days, light whites and rosés can last four to five days, while richer whites and red wines should ideally be consumed within three to five days. Interestingly, fortified wines like port can remain enjoyable for one to three weeks after opening.

In certain instances, opening a wine bottle can enhance its taste. Aerating full-bodied reds, for instance, helps soften tannins and bring out complex aromas, enriching the overall drinking experience. For those wanting to keep their wine fresher longer, investing in a wine pump to reduce oxygen exposure is advisable.

Ultimately, it comes down to personal taste and storage methods when enjoying wine over the days following its opening.

Researchers have recently unveiled the flavor profile of ancient Roman wine, revealing that it was spicy and had aromas reminiscent of toasted bread and walnuts. This exploration into the winemaking practices of two millennia ago has shed light on how Romans crafted their wine, a beverage integral to their culture.

Dimitri Van Limbergen from Ghent University and Paulina Komar from the University of Warsaw dug deep into the winemaking process by analyzing dolia, the massive earthenware containers used by Romans for wine production. These ancient vessels were not just for storage; they played a crucial role in the winemaking process itself. The researchers found that the wine stored in dolia improved in flavor over time, similar to modern practices.

Their findings, published in the Antiquity journal, suggest that Romans produced wine that was not only flavorful but also more stable than previously believed. The study challenges the traditional understanding of Roman winemaking, emphasizing a sophisticated industry that flourished between the second and fourth centuries AD.

Van Limbergen explained that the wine produced during this era varied widely in color, including white, yellow, amber, and even red and black, depending on the grape varieties used and the techniques applied. This diversity indicates that Roman winemaking was complex and nuanced, far surpassing the simplified classifications of wine we have today.

Another interesting aspect of their research highlighted the separation of grape solids during fermentation, resulting in the distinctive orangey hue of some Roman wines. The dolia’s narrow bottom played a key role in this process.

While modern winemaking primarily utilizes large metal containers, the methods observed in Roman times bear a resemblance to traditional Georgian winemaking practices. This research marks a significant step in understanding the rich history of wine and its cultural significance in ancient Rome.

For more insights into historical wine practices, visit the full study here.

Young Australian comedians Sweeney Preston and Ethan Cavanagh are bringing their show, "In Pour Taste: A Comedy Wine Tasting Experience," to the Broward Center for the Performing Arts in Fort Lauderdale. The duo, who arrived from Melbourne amid a heatwave, aim to entertain while also delivering a unique wine tasting experience through humor.

The show, popular from New York to Las Vegas, involves local wine experts who guide the audience in sampling a variety of wines while Preston and Cavanagh inject their comedic flair. Set in the intimate Abdo New River Room, the audience is seated at 45 tables, making for a cozy atmosphere. Attendees can expect five wine tastings along with personalized charcuterie boards, with performances scheduled Thursdays through Sundays until January 25.

The idea for "In Pour Taste" originated in a small wine bar in Melbourne, where the comedians sought to create a fun event that included plenty of wine. Their light-hearted banter extends to humorous exchanges about their experiences in America, noting the cultural differences in humor, particularly regarding sarcasm.

The conversation also touched upon their recent performances in Las Vegas and their plans to tour through Washington, D.C. Preston humorously remarked on America’s inability to handle the Australian sense of humor, while Cavanagh added that they were looking forward to performing in venues around the U.S.

"As much as we love Americans, I think the Australian sense of humor drives you people up the wall sometimes," Preston quipped, perfectly exemplifying the comedic dynamic of their show.

If you’re interested in attending, “In Pour Taste” runs through January 25, with tickets starting at $112.10, which includes the wine tastings and charcuterie. For more information, you can check out the Broward Center event page.

Wine consumption in the European Union (EU) is expected to continue its downward trend over the next decade, according to the European Commission’s EU Agricultural Outlook 2025-35. The report anticipates a decline of 0.9% annually, predicting that per capita wine consumption will decrease to approximately 19.3 liters by 2035. This represents a 9% reduction from levels observed between 2021 and 2025, driven by various factors.

Key drivers for this decline include growing health concerns among consumers, changing drinking habits, and increasing competition from a wider range of beverages. The report notes that younger generations are increasingly opting for lower alcohol options, contributing to the overall decrease in wine consumption.

While the decline is not uniform across all EU member states, countries traditionally known for high wine consumption, such as France and Germany, are experiencing some of the most significant reductions. Additionally, sales of "wine-based drinks," including no- and low-alcohol options, are rising, although these products are still expected to account for a small portion of the market.

The report highlights that the EU’s wine production may also decrease by about 0.5% per year over the next decade, resulting in an output of approximately 138 million hectoliters. Factors contributing to this decline include a projected yearly reduction of 0.6% in vineyard areas, assuming stable weather and yields.

Winemakers throughout the EU are facing a surplus of wine, prompting calls for measures to manage vineyard reductions in countries like France and Germany. The European Parliament and the European Council have reached preliminary agreements to implement support measures for the industry, including financial assistance for vine uprooting initiatives.

Furthermore, the report warns that the EU’s wine export growth is at risk due to decreasing shipments to key markets such as the United States and the United Kingdom. Although there is rising demand in markets like Latin America and Africa, it is unlikely to offset the declines experienced in traditional markets. Overall, EU wine exports are projected to drop by 0.6% annually from 2025 to 2035, with imports also expected to see a decrease of 1.9% each year.

According to Mike Zolnikov, an Oregon vintner, the 2020 growing season had initially shown promise with ideal weather conditions for his Pinot Noir and Chardonnay grapes. Similarly, Ashley Egelhoff from California’s Napa Valley was optimistic about her Cabernet and Sauvignon Blanc. However, this good fortune was abruptly interrupted by a catastrophic wildfire season that August, ignited by an extraordinary lightning storm. The fires consumed millions of acres and devastated vineyards across the West Coast. Egelhoff recalled the heart-wrenching moment when she realized that the first fruits of the harvest were compromised by smoke exposure after a long period of anticipation.

Wildfires have not only led to physical destruction but have also created a new challenge for winemakers: smoke taint. This phenomenon alters the taste of the wine, likening it to "licking an ashtray." The financial impact was staggering; in 2020, the California wine industry faced losses estimated at nearly $4 billion due to wildfires and associated smoke damage. Many vineyards reported catastrophic losses, with entire crops left unharvested.

Environmental factors, like climate change, have exacerbated the intensity and frequency of wildfires. Vineyards were forced to adapt quickly to this evolving landscape. In response to this crisis, researchers from various universities launched a "smoke to glass" initiative, backed by a significant grant, to investigate solutions for preventing smoke taint and to understand its chemical composition.

Research led by Tom Collins and his colleagues involved simulating wildfire conditions in controlled environments to assess the effects of smoke on grapes. They discovered that smoke exposure fundamentally changes the flavor profile of wine and identified specific chemicals contributing to the dreaded smoke taint.

Although early testing identified guaiacol and 4-methylguaiacol as critical components of smoke, they proved inadequate for predicting smoke taint in grapes. New methodologies emerged, including simulating different smoke scenarios and analyzing the subsequent effects on grape chemistry. A breakthrough came when researchers discovered that compounds responsible for smoke taint could be bound to sugars within the grapes, only to be released during fermentation, complicating the winemaking process further.

As winemakers grappled with these problems, some began experimenting with various techniques to mitigate smoke taint, including the use of kaolin clay and novel proprietary sprays. Despite the effectiveness of preliminary solutions, many winemakers found them impractical or damaging to the wine’s quality.

In a blend of optimism and resignation, some vintners began to embrace the unique characteristics imparted by smoke, reframing it not as a flaw but a novel trait reflective of contemporary challenges. Cyler Varnum of the Willamette Valley noted that reactions to smoke-tainted wine varied widely among consumers, suggesting that personal taste plays a significant role in its acceptance.

As researchers continue to push boundaries in identifying and combatting smoke taint, it’s clear that the wine industry is not just battling a new challenge, but is also redefining how they perceive and produce wine in an environment increasingly influenced by climate change. Ultimately, the question remains: Can the wine industry adapt effectively to this "new normal" while preserving the integrity of its cherished craftsmanship?

In recent conversations among wine enthusiasts, including sommeliers and journalists, there has been a noticeable shift in preferences, particularly regarding orange wine—a style made by fermenting white grapes with their skins. Although I personally remain a fan of orange wine, many in cities like Paris, New York, and Los Angeles seem to be experiencing a growing fatigue towards it. This seems to stem from two main factors: first, the rise of natural wine has led some to view orange wine as merely a passing trend; second, it’s not uncommon to tire of a specific wine style, much like the seasonal whims we have witnessed with rosé.

Despite the trend fatigue, many wines can offer similar complexity and texture as amber wines. Here are some alternative styles worth trying:

Alsatian Riesling

For those who crave body and texture in their whites, Alsatian Rieslings are exemplary. Typically dry and medium to full-bodied, these wines often showcase minerality, along with herbaceous and floral notes. Sampling different local producers, such as Terravista and Pamplemousse Jus, allows for an authentic taste of the region.

Dry Sherry

Sherry is another fantastic option for orange wine aficionados. Known for its diverse styles, many expressions of Sherry are dry, bursting with flavors of nuts, herbs, and citrus. Fino, Manzanilla, Amontillado, and Oloroso are a few delightful choices that can introduce an orange-wine lover to new and thrilling flavors.

Cyder

Recently, I’ve become enamored with cyder, especially after exploring the vast offerings at The Newt in Somerset. Their commitment to artisanal methods makes their cyder comparable to that of fine wine. For a crisp, refreshing option, their Wyvern Wing stands out with bright acidity and citrus notes, easily reminiscent of a Riesling.

Swartland Whites

In South Africa’s Swartland region, wines made from Chenin Blanc and Rhône varietals are garnering attention. These wines balance fruity density with savory florality, showcasing exciting profiles that are becoming increasingly popular.

Vostilidi

Traveling to France, I discovered a rare Greek grape called Vostilidi in Kefalonia. This ancient grape yields a wine with an “orange” character, even with minimal skin contact, making it a unique find that is sure to surprise any wine lover.

Champagne de Vigneron

When dining on the French Riviera, Champagne de Vigneron is recommended for autumn and winter meals. Known for its full-bodied nature, this Champagne pairs wonderfully with hearty dishes, elevating the dining experience with its richness.

These alternatives to orange wine showcase a diverse world of flavors and styles, inviting both seasoned wine lovers and newcomers to explore beyond the conventional choices.

New Year’s Eve is a night filled with a mix of nostalgia and excitement, where many try to recapture their youthful spirit. It often turns into "Amateur Night," marked by social gatherings and the obligatory pop of Champagne. This bubbly drink is much more than just a festive beverage; it represents celebration and life’s significant moments, be they joyous or regretful.

Champagne’s journey begins in the cold climates of northern France’s Champagne region, where a historical twist of fate led to the creation of the sparkling wine we know today. In the 1600s, unintentional second fermentation created bubbles in still wines, a mistake that one monk, Dom Pierre Pérignon, turned into an opportunity. He innovatively blended Chardonnay, Pinot Noir, and Pinot Meunier to create a drink that became synonymous with celebration, famously saying, “Come quickly, I am tasting the stars!”

The traditional method of crafting Champagne, known as Méthode Champenoise, involves a labor-intensive secondary fermentation process, extensive aging, and exceptional care in blending. This has led to the emergence of iconic brands like Moët & Chandon and Krug, alongside smaller grower-producers who maintain their unique takes on this extraordinary drink.

One such grower, Drappier, has carved a niche as the largest certified organic producer in Champagne. They offer a Zero Dosage Pinot Noir bottling that emphasizes honesty in flavor over added sweetness. Similarly, Francis Boulard & Fille has embraced organic and biodynamic farming, resulting in wines that prioritize depth and texture, avoiding excess sugar altogether.

The evolution of Champagne has also sparked a global response, leading to the creation of sparkling wines across the world, like Cava from Spain, Prosecco from Italy, and sparkling wines from California.

As the clock strikes midnight on New Year’s Eve, it’s a collective moment to pause, reflect, and toast with friends and family. Whether commemorating personal milestones, celebrating friendships, or simply enjoying the thrill of the season, the effervescent bubbles in a glass of Champagne serve as a reminder of joy, resilience, and hope for the future. So let’s raise a glass to all that the new year may hold, as we bravely toast to the nights we may not remember, but will certainly cherish.