I took a minute to chat with a few of our top wine and spirits personalities about what they see on the radar for next year. The difficult economic climate aside, it looks like we may see many more of the same trends.

On the horizon for next year:

“Large servings; ginger; absinthe; specialty bitters; agave; old time liquors (Scotch, Bourbon, etc.); artisan sodas, tonics and vinegars, fresh-pressed citrus cocktails, wine offerings created with a partnered winery; and spiced up fiery drinks.”
Andrew Freeman, president, Andrew Freeman and Co.

“Drink trends have not changed much lately: simple recipes, classic style and fresh….with more and more home made bitters and syrup.”
David Nepove, director of mixology Southern Wine & Spirits (a wine wholesaler) and U.S. Bartenders’ Guild national vice president

“White wine is back and it’s unoaked, crisp, light and fresh. Albariños or Alvarinhos, depending on whether they come from Rias Baixas in Spain or the Minho in Portugal, these are single varietal wines that offer great quality and a touch of acidity standing up well to food…  For reds, Malbec from Argentina follows Merlot in name appeal and continues to increase in popularity….Also gaining in popularity are wines coming from southern part of the Iberian Peninsula. Spanish wines from Toro, La Mancha and other regions of Southern Spain… Following on their coattails just on the other side of what is now a wide open border, are wines from Alentejo, Portugal, often produced with the same grape varieties like Tempranillo known in Alentejo as Aragonez, and other indigenous to Portugal.”
Lou Capitao, managing partner, Touchstone Wines (an importer)

“Pink wines will continue to gain in popularity, and with the economy as it is, high value wines will be increasingly popular.”
Alder Yarrow, founder and editor, Vinography.com

For more interesting local drink trends read my recent SF market profile in Cheers magazine.

Cheers,

Liza the Wine Chick