Wine 1031

On a recent Wednesday evening, wine enthusiasts convened in south Manchester for a unique tasting event dedicated to chilled red wine, defying traditional norms that insist red wine must be served at room temperature. The event, priced at £44 per ticket, featured wines that were all served straight from the fridge.

Henry Alassane, owner of Cru Manchester, noted that he has been enjoying chilled red wine for years and recently observed a significant rise in customers requesting it. Holly Willcocks, who owns Half Cut wine bar in London, echoed this sentiment, stating younger drinkers are showing a growing interest in chilled red wines, reminiscent of last year’s trend toward orange wines.

Interestingly, many have started popping red wine in their fridges at home. Notably, searches for chilled red wine surged on Ocado compared to the previous year, and Aldi introduced a red wine with a label that changes color when chilled properly.

Miles Beale, CEO of the Wine and Spirit Trade Association, remarked on the summer’s hot weather and a shift away from outdated wine myths as key factors driving this trend. According to an Ocado survey from June, 56% of Gen Z and young millennial respondents reported having chilled red wine or red wine with ice during summertime.

Dominic Lee, a 26-year-old, was introduced to chilled red wine in trendy London bars and has since embraced it at home, finding it smoother and less heavy—ideal for hot days. Emma Moore, who conducts wine tastings in York, also advocates for chilled reds. She describes them as “rosé for grown-ups” and includes them in her tastings to the surprise of her clients.

As temperatures rise across Britain, chilled red wine is increasingly appealing. Willcocks emphasized that this might be the easiest way to enjoy red wine during a heatwave, a sentiment shared by Alassane, who prefers it over typical white or rosé wines as they tend to carry more flavor.

Sam Colenutt, who first experienced chilled sparkling red wine at an Australian vineyard, initially hesitated but found it much smoother when chilled. He now believes chilling is the best way to enjoy red wine in the heat.

Experts suggest cooling red wine for about 20 minutes to an hour before serving, rather than keeping it in the fridge overnight. According to wine connoisseur Filippo Bartolotta, if the wine becomes too cold, body heat will help warm it back up, but if it’s too hot, there’s little to be done. He also advises that a quick fix to lower the temperature is to add a large ice cube for a minute and then remove it.

When selecting a red to chill, lighter-bodied and fruitier varieties with lower tannins are preferred. Moore recommends options like Pinot Noir, Zweigelt, and Gamay for chilling, while Dominic favors reds from cooler climates such as Austria or Germany, as well as English wines which can be tart.

The age-old belief that red wine must be served at room temperature is being challenged as wine experts recognize that this tradition stems from the cooler conditions of cellars. Temperatures above 18°C can spoil finer wines, prompting Willcocks to suggest chilling reds for at least ten minutes before serving. As such, it seems chilling red wine is becoming more recognized as the "correct service" for certain wines rather than simply a trend.

Traveling through northern Spain and southwestern France offers a delightful experience, especially for food and wine enthusiasts. The vibrant culture and rich history of this region entice visitors to explore its culinary gems.

A visit to Bilbao, known for its stunning architecture and the iconic Guggenheim Museum, is a great start. The city is famed for its Basque cuisine, inviting visitors to enjoy pintxos — bite-sized snacks traditionally served with drinks. Culinary delights can also be found in nearby San Sebastián, where the picturesque La Concha Beach and vibrant atmosphere enhance the dining experience.

Crossing into France, Bordeaux awaits with its lush vineyards and world-renowned wines. The region offers various wine tours, allowing you to sample some of the finest varieties and enjoy beautiful landscapes.

Throughout this journey, travelers can indulge in diverse local dishes, learn about the history embedded in the cuisine, and immerse themselves in cultural landmarks. This corner of Europe promises to be a feast for both the palate and the senses, creating unforgettable memories for any visitor.

Constellation Brands has recently announced a significant decline in its wine and spirits division, which includes prestigious names such as Robert Mondavi and The Prisoner. For the first fiscal quarter ending May 31, the company experienced a staggering 47% drop in net sales for this division, totaling $149.2 million. This downturn follows the sale of numerous lower-priced labels in June 2025, which has led to a reduction in shipment volumes by 64.1% compared to the previous year.

In stark contrast, the organic sales of its remaining brands showed a positive trend, with an 8% increase to $149.2 million from $138.5 million a year earlier. Shipment volumes for these organic brands rose by 7.7%, reflecting a 6.6% increase in distributor sales to retailers.

Constellation noted that their premium wine and spirits brands outperformed the broader market, making them the second-largest gainer by dollar share in the overall wine category, thanks largely to brands like Kim Crawford and The Prisoner. The division also reduced its operating loss to $1.1 million from $6 million in the same quarter last year, thanks to increased organic shipment volumes and reduced marketing expenses.

Overall, Constellation Brands’ total net sales for the first quarter were $2.43 billion, marking a 3% decrease from the previous year, although organic sales excluding divested brands actually increased by 3%. Furthermore, operating income climbed 18% to $845 million, while earnings per share rose by 31% to $3.79.

Despite these challenges, beer continues to dominate the company’s revenue, with $2.28 billion coming from this sector, which represents more than 94% of total sales. For the upcoming fiscal year, the company expects essentially flat organic net sales growth, while projecting that wine and spirits sales will also hover around stable levels.

Constellation previously sold various mainstream wine brands to focus on high-end products, aiming to concentrate on labels priced above $15 per bottle. Shares in Constellation traded at $136.88 following the earnings report, reflecting a slight decline in value amid fluctuating stock prices over the past year.

In a surprising development within the wine industry, Idaho’s Snake River Valley is gaining recognition as a viable wine-producing region, showing promise to rival more established areas like California. The state, long known for its outdoor activities and potatoes, is now producing award-winning wines that have recently outperformed offerings from recognized wine regions such as Washington and Oregon at prestigious competitions.

Will Wetmore, owner and winemaker at Veer Wine Project, is at the forefront of this Idaho wine renaissance. Wetmore’s unique winemaking techniques include low-toast oak aging, which contribute to the distinctive character of his wines. While tasting a complex Rhône-style red named Mataro, he showcased the potential of Idaho vineyards to produce exceptional wines with flavors reminiscent of more famous wine regions.

Idaho currently supports around 65 wineries, and in just a decade, the economic impact of wine production in the state has grown to approximately $314 million. Greg Koenig of Devil’s Bedstead Winery echoed this sentiment, emphasizing that the state is still discovering its identity in the winemaking world but has the potential for growth. He believes that the ideal climatic conditions, including well-drained volcanic soils and significant temperature swings between day and night, are essential for producing quality grapes.

During a visit to the region, the charm of Idaho’s up-and-coming wine scene was palpable. Tasting rooms in Garden City adjacent to Boise, like Cinder Wines, reflect the creative energy of local winemakers, with diverse offerings including a vibrant tempranillo that showcases similarities to Spain’s Ribera del Duero region.

Idaho’s wine landscape is continuously evolving, with varietals like viognier beginning to emerge as standout options. At venues like Scoria Vineyards, winemakers are tapping into the unique terroir for distinctive Rhône varietals. The ongoing exploration of grape varieties keeps the region dynamic and ensures that wine enthusiasts can look forward to new experiences.

As Idaho continues to build its reputation, new ventures like Gem 73 are part of the growth narrative, providing stunning tasting experiences directly overlooking the valley. Despite lacking extensive accommodation options, the warmth and friendliness of Idaho wineries offer an appealing and intimate atmosphere for visitors, making each wine tasting a memorable discovery.

In terms of logistics, visitors can fly into Boise and explore local accommodations or embark on wine tours that highlight the breadth of Idaho’s wine offerings, making it a fascinating destination for those eager to uncover the next great American wine region.

What should winemakers do in the face of a warming planet? Climate change poses significant risks to viticulture globally, prompting a rethinking of practices. In Chile, winemakers are grappling with prolonged droughts affecting irrigation strategies. California’s vintners are dealing with the dual challenge of wildfires and smoke, which can alter grape flavors. Meanwhile, severe frosts in Champagne are impacting grape acidity and flavor, leading some growers to adapt.

A recent study from Cornell University explored three strategies for winegrape producers to cope with rising temperatures: installing shade cloths for grape protection, planting new heat-resilient grape varieties, or relocating to cooler climates. The research discovered that consumers are willing to pay a premium for wines produced using these methods, even if it means sacrificing some brand recognition associated with regions like Napa Valley.

This market study aims to inform growers of available adaptation strategies, associated costs, and consumer perceptions. According to Alex Susskind, a co-author of the study, a producer’s efforts are futile if consumers do not appreciate or understand them.

Among the strategies considered, only two—switching grape varieties or relocating—are readily apparent to consumers. For instance, if a California vineyard adds shade cloths, most consumers would remain uninformed unless noted on the label. Conversely, if a renowned Cabernet Sauvignon vineyard transitions to growing Carignane grapes or relocates to a cooler region, consumers are likely to notice the change.

The study found that consumers were least willing to pay more for wines produced from relocated grapes. However, they still showed a willingness to pay extra for wines made with heat-resilient techniques.

While the study offers valuable insights, it has limitations. It focuses solely on adaptation for winegrape growers, not on mitigation strategies aimed at reducing carbon impact. The survey involved only 300 participants, mostly eco-conscious college graduates under 40, which may not accurately reflect the broader public’s preferences. Researchers noted that consumer enthusiasm for climate-resilient wine could diminish over time.

Despite these limitations, industry experts find the study results promising. Jimena Balic, a winemaking researcher in Chile, highlighted the importance of documenting the economics of climate adaptation. She believes that growers are unlikely to adopt these strategies unless they show clear financial benefits and suggested that adaptation might be implemented gradually.

Greg Jones, an experienced wine climatologist, echoed that educating consumers about viticulture processes and climate impacts is critical. He remains optimistic, hoping the study will spur further research into adaptation strategies and consumer preferences.

Ultimately, the fate of winemaking amidst climate change may depend on how effectively the industry communicates its adaptations and engages consumers in understanding the evolving landscape of wine production.

For more information on the effects of climate change on viticulture, check out the detailed study from Cornell University here.

The summer season brings a surge in popularity for rosé wine, known for its bright and fruit-forward flavor profile. Recently, Adam Lapierre, a master of wine at Total Wine, highlighted a notable newcomer: the Celesia Côtes de Provence rosé. This wine, priced at $17.49 per bottle, comes from France’s esteemed Estandon wine cooperative and embodies the traditional Provence characteristics—pale, dry, crisp, and refreshing.

Lapierre emphasized the versatility of this rosé, stating it pairs wonderfully with seafood, salads, and grilled chicken. To enjoy it at its best, serving temperatures between 46 and 50 degrees Fahrenheit are recommended, which may require refrigerating it for up to three hours beforehand.

The appeal of rosé is also influenced by environmental factors such as regional weather conditions and terroir. The Côtes de Provence region, situated along the Mediterranean coast, is ideal for grape growing, producing primarily rosé wines. As summer temperatures rise, interest in rosé increases particularly in the Northeastern U.S., as consumers seek wines that complement outdoor dining experiences and seafood dishes.

In contrast, wine preferences in warmer regions like the South and West Coast also gravitate towards refreshing whites and sparkling wines year-round, aligning with a lifestyle of outdoor entertaining.

This summer, the Celesia Côtes de Provence rosé is expected to be a popular choice among wine enthusiasts, thanks to its affordability, quality, and flavor profile that embodies the essence of summer. For ideas on pairing food with this delightful wine, explore some favorite wine and snack combinations.

Georgia is often credited as the birthplace of wine, with its winemaking tradition dating back 8,000 years. The country’s unique method involves using clay vessels called qvevri, which are buried underground and serve as fermentation containers. Iago Bitarishvili, the founder of Iago’s Wine, exemplifies this ancient practice, stating that Georgia is the only nation that has maintained this tradition without interruption over the millennia.

The qvevri method is distinctive. Unlike conventional winemaking, where the grape juice is separated from the skins, Georgian winemakers ferment whole grapes—including skins, stems, and seeds—in the qvevri. This results in a wine that is amber-colored and tannic, offering a unique flavor profile that is often surprising to those new to it. However, only about 5% of Georgian wine production utilizes this method; the majority is made using modern techniques, making it more palatable to global markets.

Georgia boasts a rich diversity of over 500 native grape varieties, far surpassing countries like Italy and Portugal. Saperavi and Rkatsiteli are among the most notable, with the former being a robust red grape and the latter a versatile white that can transform into an amber wine when crafted in the qvevri.

Central to understanding Georgian wine is the culture that surrounds its consumption. Wine is rarely enjoyed outside the context of a supra, a traditional feast where food and wine are abundant, and toasts are carefully orchestrated by a tamada, or toastmaster. This cultural practice emphasizes sharing and community over casual drinking.

In addition to the fascinating methods of production, Georgian wines also carry significant cultural weight. For many, wine is not just a beverage; it is sacred and intertwined with personal and community history. As Lado Uzunashvili from Vazisubani Estate notes, tasting both European-style wines and traditional qvevri wines side by side illustrates the depth of the cultural heritage behind each glass.

As Georgia continues to face geopolitical challenges, its wine culture remains a symbol of resilience and identity. The practice and heritage surrounding Georgian winemaking are not just about producing a drink—it’s about preserving an ancient art form that remains vibrant in the modern world.

Japanese wine is undergoing a remarkable transformation, with its wineries increasing from 238 in 2008 to 551 by 2025, marking a 2.3-fold growth over 17 years. This surge in quantity is paralleled by an international recognition of quality, as Japanese wines have begun to earn prestigious awards at global competitions.

The success of Japanese wine comes despite its unique challenges. Japan’s climate, characterized by hot, humid summers and typhoons, impacts viticulture significantly. To counter these, winemakers employ labor-intensive practices, such as covering grape bunches with bags to protect against rain and growing vines high above ground level to minimize humidity effects.

Historically, Japanese winemakers sought to replicate French wines, but they are now carving out their unique identity. Movements toward producing natural wines and a deeper exploration of local grape varieties, like the native Koshu and Muscat Bailey A, are reshaping the industry. Regulatory reforms, including the abolition of minimum farmland requirements and the establishment of "Special Wine Zones," have lowered barriers for small wineries, allowing a diverse array of production styles to emerge across nearly all prefectures.

Despite a rising domestic consumption of 27% between 2006 and 2023, exports remain modest, making up just 1.4% of Japan’s total alcohol exports in 2025. The main markets for Japanese wine are China, the U.S., and Hong Kong.

Looking forward, experts like Nick Rowan envision Japanese wine maintaining a niche status rather than reaching blockbuster levels akin to New Zealand’s Sauvignon Blanc or California’s Cabernet Sauvignon. He notes that the fragmented nature of vineyard holdings and Japan’s limited agricultural land pose formidable challenges for large-scale production.

However, the unique appreciation for individual growers in Japan, combined with a burgeoning younger generation of winemakers experimenting with styles, suggests a vibrant future for Japanese wine. This burgeoning scene is compared to early performances by iconic bands, emphasizing that while it might not yet be polished or widely recognized, it offers a glimpse into a luxurious and distinct flavor journey waiting to be explored.

For additional insights about the burgeoning Japanese wine scene, you can refer to Nick Rowan’s book, Japanese Wine.

Most people think of a cork in a wine bottle as simply a seal that keeps the liquid contained. However, a recent study published in Science Advances by a team of French scientists reveals that corks play a crucial role in regulating oxygen transfer, functioning almost like an additional ingredient in the wine.

Thomas Karbowiak, a chemist at the University of Burgundy, emphasizes the importance of understanding how oxygen diffusion through cork stoppers affects wine oxidation and aging. Oxidation is a key factor in the aging process, allowing wine to mature and develop a complex aroma while avoiding excessive oxygen exposure, which can render the wine stale.

To study these dynamics in a simplified manner, the researchers developed a "miniature bottle system." This experimental rig consisted of small glass vials mimicking the shape of standard wine bottles, sealed with scaled-down cork stoppers ranging from 6 to 42 millimeters. This setup allowed the scientists to monitor real-time oxygen kinetics and chemical reactions within the wine without the interference of external air.

The study identified four distinct phases of oxygen transfer through the cork starting from the moment it is inserted. The first phase involved equilibration between the gas and liquid phases in the first 15 days. Surprisingly, during the next six months, the researchers found that most of the oxygen entering the wine was coming from the cork, rather than the external environment, as it began to outgas oxygen from its cellular structure.

Around four months into the experiment, the cork began to chemically interact with the wine, extracting phenolic compounds such as gallic acid and ellagic acid. These compounds acted as scavengers, consuming the oxygen released by the outgassing cork and thereby lowering the overall oxygen content in the wine.

After 15 months, the team observed a long-haul phase where oxygen gradually permeated through the cork from the outside. By the end of the 18-month experiment, they found that vials with longer corks experienced reduced rates of oxygen transfer, making changes nearly imperceptible.

Though tasting tests were not conducted in this study, Karbowiak acknowledged that understanding oxygenation is essential for flavor and has already drawn interest from winemakers and cork manufacturers. Their future work aims to quantify the interplay of the four oxygen transfer mechanisms, and also investigate how cork properties evolve over time. Ultimately, this research could enable winemakers to choose appropriate corks for each vintage, maximizing the potential of the wine when it reaches optimal tasting conditions.

For more details, you can refer to the study published in Science Advances.

Silicon Valley Bank’s 2026 Direct-to-Consumer (DTC) report has highlighted a notable divide in the wine industry. The data shows a stark contrast in performance between successful and struggling wineries, revealing that this disparity is driven by strategic outlook rather than market conditions.

In 2025, high-performing wineries achieved a remarkable 22% revenue growth, while their lower-performing counterparts experienced a 13% decline. The median winery found itself stagnant, with no growth at all. This widening gap raises the question of what differentiates thriving wineries from those that are struggling.

According to Rob McMillan, EVP and founder of Silicon Valley Bank’s wine division, the key difference lies in their focus. Successful wineries concentrate on outward relationships, customer engagement, and brand building, whereas struggling ones focus primarily on internal costs and operational efficiencies. This fundamental shift in mindset impacts all aspects of business strategies, including pricing, event coordination, and marketing.

Price strategies illustrate this gap further. High-performing wineries are more inclined to increase their prices, with a focus on maintaining perceived value, while lower-performing brands often resort to steep discounts, communicating a sense of decline to premium buyers. Regulatory shifts in tasting fees have compounded the problem for those in the lower tier, with many using price cuts as a compensatory strategy without a clear plan for brand positioning.

Another aspect of concern is the decreasing foot traffic in tasting rooms, which has seen a consistent decline of about 2% year over year. Lower-performing wineries tend to overspend on renovations in hopes of attracting visitors, yet this approach does not address the core issues. The once-reliable tasting room model for attracting customers is evolving as consumers shift their preferences.

Wine clubs, which represent a significant revenue stream, show stagnation with membership growth flatlining and attrition rates high. The challenge is compounded by demographic shifts, as older, more loyal members cycle out, and younger members show less loyalty. The profitability remains a critical issue; nearly half of wineries report not being profitable, even with rising bottle prices.

Looking ahead, the wine industry faces increased competition, with the number of U.S. wineries ballooning from about 7,500 in 2019 to 11,000 in 2026. As such, advertising and new customer engagement strategies are becoming essential.

McMillan predicts that the industry could experience no growth conditions by 2027 or 2028, following a potential consolidation phase. Innovative strategies, such as virtual tastings and direct engagement with customers beyond traditional tasting rooms, could lead the way forward.

In summary, the ongoing transformations in the wine industry reflect a need for wineries to adapt to contemporary consumer behaviors while diversifying their revenue strategies. This pivot is crucial for achieving not just survival, but thriving in an increasingly complex marketplace.

Read the full report here
Explore further insights from Silicon Valley Bank’s wine division
Learn about the latest trends in the wine industry