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  • Exploring Vineyards With World Winery Map

    Exploring Vineyards With World Winery Map

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    Simon Judge

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    Only hours after I mentioned Open Wine Map, World Winery Map popped up, another ambitious wine mapping project, but a more commercial proposition, with a different focus and different goals. Developed by M.G. SOLUTIONS d.o.o., a Croatian business consulting and services company, World Winery Map currently covers 4,303,693 vineyard parcels and more than 100,000 wineries across 90 countries. It brings together official wine region boundaries, winery and vineyard locations, satellite-derived topographical measurements and climate indices. Its business model combines free access with paid visibility and richer listings. The free “Claimed & Verified” tier lets producers take ownership of their listing,…

  • Exploring Europe’s Wine Appellations With Open Wine Map

    Exploring Europe’s Wine Appellations With Open Wine Map

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    By

    Simon Judge

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    I recently came across Open Wine Map, a fascinating interactive website combining a reference wiki with a map of 1,659 wine appellations across 21 European countries. You can explore the map and drill down for more detailed information, filter by wine type, or search for a particular appellation, grape variety or region: The information is compiled automatically from public registers, including the EU register of protected designations of origin (PDOs) and protected geographical indications (PGIs), national wine regulators, Switzerland’s federal repertoire of cantonal AOCs and the UK register of geographical indications. Each fact in an appellation’s record can be traced…

  • Independent Wine Retail in a Changing Market

    Independent Wine Retail in a Changing Market

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    Simon Judge

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    Liberty Wines’ 2026 Independent Off-Trade Wine Report finds that the UK independent wine retail sector has faced a difficult two years, with overall spend falling by 5% between March 2024 and March 2026. Despite this, spend remains around 20% above 2019 levels, and performance varies considerably between retailers. More than 40% of independents have grown sales, with roughly one in four increasing sales by more than 10%. The report argues that the strongest performers tend to focus on high-quality wine, attracting new customers and offering a broad, distinctive range rather than attempting to compete directly with supermarkets on price. A…

  • Making Wine More Relevant for Today’s Consumers

    Making Wine More Relevant for Today’s Consumers

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    By

    Simon Judge

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    Based on a survey of 900 US alcohol consumers aged 21–65 and analysis of online media, new research suggests Millennials and Gen Z are especially open to wine when it is presented as simple, flexible and relatable rather than something that requires expertise. Younger consumers are also experimenting with wine in less traditional ways, including serving it over ice, mixing it into other drinks and consuming it in more casual settings. The report argues that brands should embrace this versatility and give consumers more “permission” to enjoy wine however and whenever it suits them. A major issue is visibility: wine…

  • How Climate Change Could Reshape the Taste of Chardonnay and Pinot Noir

    How Climate Change Could Reshape the Taste of Chardonnay and Pinot Noir

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    Simon Judge

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    A new paper asks, as vineyards get warmer and drier, will familiar grapes such as Chardonnay and Pinot Noir continue to taste recognisably like themselves? The researchers analysed 256 grape-juice samples from 80 vineyards across 13 European and Argentine wine regions over the 2019–2021 vintages, looking at vine water stress and thousands of metabolites. One of the most interesting findings is that water stress is not simply “bad”. Increasing water deficit was associated with changes in hundreds of compounds, including phenolics, antioxidant compounds and glycosidic aroma precursors, compounds stored in grapes that can subsequently contribute to wine aroma. Many of…

  • Bordeaux to Allow Sweetening of Wines

    Bordeaux to Allow Sweetening of Wines

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    Simon Judge

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    Meininger reports that Bordeaux and Bordeaux Supérieur producers are updating rules that will allow wines of all styles, including reds, clarets, rosés and whites, to contain up to 7 grams of residual sugar per litre after fermentation. The move will mark a departure from Bordeaux’s traditional association with fully dry wines and has prompted concerns that the region could follow other European appellations towards softer, more commercially driven styles. The proposal was approved by the appellations’ management body on 26 June 2026, following a wider ruling by France’s INAO permitting the sweetening of dry AOC still wines under certain conditions.…

  • How Climate Change Could Reshape the Wines We Drink

    How Climate Change Could Reshape the Wines We Drink

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    Simon Judge

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    A great recent paper, Future viability of European vineyards using bioclimatic climate analogues, examines how Europe’s wine map could change as the climate warms. It compares the future climate of established vineyards with places experiencing similar conditions today, while considering not only temperature but also frost, extreme heat, humidity, rainfall and three major vine diseases. The researchers analysed 21,076 vineyard sites and considered conditions around 2040, 2060 and 2080. They adjusted their calculations for elevation, slope and exposure, which can make an individual vineyard considerably warmer or cooler than the surrounding area. The main conclusion is that European wine production…

  • Low-to-Moderate Wine Consumption Might Be Beneficial

    Low-to-Moderate Wine Consumption Might Be Beneficial

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    Simon Judge

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    Nutrition Journal reports findings from a study of 340,924 UK Biobank participants, who were followed for an average of 13.4 years to assess links between mortality and the consumption of wine, beer, cider and spirits. Compared with people who never drank or drank only occasionally, those with high overall alcohol consumption had a 24 per cent greater risk of death from any cause, a 36 per cent greater risk of cancer death and a 14 per cent greater risk of cardiovascular death. In the statistical analysis, low-to-moderate wine consumption was associated with lower mortality, whereas similar levels of beer, cider…

  • How Alcohol and Acidity Shape Red Wine Flavour

    How Alcohol and Acidity Shape Red Wine Flavour

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    Simon Judge

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    A new paper from researchers in Naples, Italy, asks a practical question: as climate change makes some red wines higher in alcohol and alters their acidity, does that also change how strongly certain aromas are released and perceived? The researchers focused on two naturally occurring aroma compounds, γ-nonalactone and massoia lactone. At noticeable levels, these can contribute sweet, cooked-fruit aromas such as prune and dried fig. In some dry red wines, these notes may be interpreted as over-ripeness or premature ageing rather than desirable fruit development. They took one red wine, removed most of its original aroma, and rebuilt it…

  • Australian Wine Industry Faces Deepening Crisis

    Australian Wine Industry Faces Deepening Crisis

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    Simon Judge

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    7news reports that the Australian wine industry is facing what some industry figures describe as its worst crisis in decades, driven by a combination of falling global demand, oversupply, and the long-term effects of China’s 2020 tariffs on Australian wine. Although those tariffs have since been lifted, producers say the damage has already been done, with exports to China having collapsed from around $1.2 billion to less than $10 million almost overnight. Growers such as Darren De Bortoli have been forced to remove vines from vineyards in regions such as the Riverina, as wineries struggle to sell existing stock and…

  • New Research Into Wine Corks and Oxygen

    New Research Into Wine Corks and Oxygen

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    Simon Judge

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    Most wine drinkers know that oxygen matters. A little can help a wine soften, develop complexity and move from fresh fruit towards more savoury, mature aromas. Too much can make a wine taste tired, flat or bruised. What is less obvious is how oxygen actually gets into a bottle once it has been sealed. A new study on cork closures shows that the story is not as simple as “cork lets air in”. The researchers looked at microagglomerated corks in a miniaturised bottle system over 18 months, with and without a model wine. Their aim was to separate out the…

  • Light and Moderate Drinking Shows No Clear Association with Cancer Mortality

    Light and Moderate Drinking Shows No Clear Association with Cancer Mortality

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    Simon Judge

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    New research examines whether different levels of alcohol consumption are associated with long-term cancer mortality in the REGARDS cohort, a large US study of adults aged 45 and over. For once, the study appears to be independent, with no apparent connection to either prohibitionist or alcohol industry groups. After excluding people with prior cancer and missing alcohol data, the analysis included 26,694 participants followed for a median of 13.3 years, during which 2,306 cancer deaths occurred. Participants were grouped as non-drinkers, light drinkers, moderate drinkers or heavy drinkers. Heavy drinkers had the highest cancer mortality rate, while light drinkers had…

  • UK Drinkers Redefining Quality, Discovery and Moderation

    UK Drinkers Redefining Quality, Discovery and Moderation

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    Simon Judge

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    The Buyer summarises findings from SOWINE and Dynata’s Wine & Drinks Barometer UK 2026, based on a representative survey of 1,002 UK consumers aged 18 to 65. Its central message is that UK drinkers are becoming more selective, better informed and more focused on experiences when choosing alcoholic drinks. Wine is becoming more knowledge-led and exploratory. SOWINE says 72% of consumers now think wine knowledge is essential to appreciation, up 20 percentage points on 2025, while the number of people describing themselves as wine experts has doubled. The implication is that consumers increasingly want to understand what they drink, not…

  • Why Choosing Wine Still Feels Like Guesswork

    Why Choosing Wine Still Feels Like Guesswork

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    Simon Judge

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    The Press Democrat has an interesting article that argues that wine’s biggest challenge is not competition from beer, spirits, cannabis or younger generations. Instead, many consumers struggle to predict what a bottle of wine will actually taste like before buying it, which leads to disappointment and discourages repeat purchases. The article draws on research from the Wine Market Council and flavour-analysis company Quini. Their findings suggest that wine is much harder for casual drinkers to understand than beer or cocktails. Many consumers cannot tell from a label whether a wine will be dry or sweet, and a majority say wine…

  • Chianti DOCG Moves Towards Rosé in Major Rule Shake-Up

    Chianti DOCG Moves Towards Rosé in Major Rule Shake-Up

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    Simon Judge

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    The Drinks Business says says Chianti DOCG is preparing a major revision of its production rules, with the headline change being the creation of an official Chianti Rosé category. This rosé would have its own production rules, could carry sub-zone names, would be released from 1 December in the harvest year and could not use governo all’uso Toscano or the traditional fiasco bottle. Other proposed changes include lowering the minimum Sangiovese in Chianti blends from 70% to 60%, capping Cabernet varieties at 15% across the appellation and 10% in Colli Senesi, and adding a new sub-zone called Terre di Vinci.…

  • Ocado Reports Surge in Demand for Mid-Strength Drinks

    Ocado Reports Surge in Demand for Mid-Strength Drinks

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    Simon Judge

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    Harpers is reporting that Ocado says demand for mid-strength alcoholic drinks is rising sharply, with category sales up 71% over the past two years and searches on its website increasing by more than 400%. Mid-strength wine has been the strongest performer, with sales up 151% year on year, while mid-strength beer has recently gained momentum, growing 21% month on month. A survey of 2,180 UK adults, carried out with Clariti in March 2026, found that many consumers are moderating their alcohol intake rather than giving it up entirely. Some 39% of adults are choosing mid-strength drinks more often than a…

  • White Wine Extends Its Lead Over Red

    White Wine Extends Its Lead Over Red

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    Simon Judge

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    An article on Wine Searcher argues that white wine has overtaken red as the more dynamic part of the market, both culturally and commercially. It says red wine’s long-standing image as the default “serious” wine is fading, while whites are increasingly seen as fresher, lighter and more in tune with how people eat and drink now. Its central point is that this is not just a passing fashion. Drawing on OIV data, the article says red wine’s share of global production fell from about 48 percent in 2000 to roughly 43 percent, while white wine rose and now accounts for…

  • UK Bottle Supply Fears Grow Amid Encirc Strike Dispute

    UK Bottle Supply Fears Grow Amid Encirc Strike Dispute

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    By

    Simon Judge

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    The Drinks Business is reporting that there may be a risk of disruption to the UK drinks supply chain because workers at Encirc’s Elton glass plant, which supplies bottles for major brands and supermarket wines, have announced further strike dates in April and May after planned job cuts of nearly 30 roles. Unite argues this could hit bottle availability and potentially lead to shortages in the coming months. It also says the dispute is tied to worker concerns about staffing levels, fatigue, and health and safety, though Encirc rejects those claims. The article adds a wider industry angle, noting that…

  • UK Supermarkets Spark Champagne Price War Before Easter

    UK Supermarkets Spark Champagne Price War Before Easter

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    Simon Judge

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    The Drinks Business reports that a new round of pre Easter Champagne discounting has hit the major supermarkets, with Tesco and Sainsbury’s reviving 25% off when buying six bottles and Waitrose following with a milder offer. The article says the deals run until 6 April at Tesco and Sainsbury’s, and highlights how cuts on brands such as Perrier Jouët, Moët & Chandon, Bollinger and Nicolas Feuillatte are pushing some bottles to unusually low prices for the category. See my offers page for the best discounts on Champagne and still wine.

  • A Strong 2025 Vintage Marks the Start of the UK Growing Season

    A Strong 2025 Vintage Marks the Start of the UK Growing Season

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    Simon Judge

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    WineGB has launched its 2025 Harvest Report alongside the updated 2026 Green Book as vineyards enter a new growing season. The report highlights 2025 as an outstanding year for UK viticulture, driven by favourable weather conditions. An early, dry spring followed by exceptional summer heat led to the earliest and ripest grape harvest recorded in the British Isles. Production rose significantly, with a 39% increase on 2024 according to WineGB data, while Food Standards Agency figures show an even larger 55% rise, totalling over 16.5 million bottles. The quality of the crop also improved, with higher ripeness levels, increased potential…

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Did You Know?

Australian wine exports to China have collapsed from around $1.2 billion to less than $10 million. More

Wine’s aroma is not determined solely by which flavour compounds it contains. More

Low-to-moderate wine consumption is associated with lower mortality. More

Moderate water stress can be part of what creates flavour and terroir expression. More

Wine appears less frequently online than other alcoholic drinks. More

Independent retailers had 9% fewer customers in March 2026 than two years earlier. More

Average spend per bottle in independents has risen by 23% since 2019, compared with 21% in supermarkets. More.

Nearly a third (32%) of UK consumers say they have already used AI for alcoholic drinks advice. More

Among socially active wine buyers, 37% have bought a wine recommended online. More

In 2026, 72% of consumers now think wine knowledge is essential to appreciation, up 20 percentage points on 2025. More

Rías Baixas wines reached more than 107 countries in 2025 and exports represented 31 per cent of the denomination’s total sales. More

Light Strike Can Cause Wine Degradation in Just One Day. More

People actively adjust their wine choices depending on who might see them. More

In the UK, 73% of Alcohol is Bought From Retail Rather Than Hospitality. More

UK wine production reached 124,377 hectolitres that year, meaning the UK accounted for roughly 0.05 per cent of world output. More

For Crémant, grapes must be harvested by hand and the wines must undergo at least nine months’ ageing before release. More

In 2024, the UK was the second-largest export market for Champagne globally, after the United States. More

Local UK bottling of wine represents about 40% of imported wine. More

Around 1% of people, typically severe asthmatics, have a sulphite sensitivity. More

A large 80% of Australian wine arrives in the UK in bulk. More

Only about 0.02% of Australia’s landmass is dedicated to vineyards. More

In 2024, New Zealand produced only 1% of the World’s wine. More

In 2024, the US imported 37% of World production of Pinot Grigio and the UK was is in second place at 27%. More

In 2024, the UK was South Africa’s largest export market, with 40% of total exports. More

In 2024, the United Kingdom imported 22.3 million bottles of Champagne, a decline of 12.7% compared to the previous year. More

Larger Champagne producers source grapes from as many as 80 different vineyards throughout Champagne. More

Champagne houses and growers collectively produce around 300 million bottles annually. More

In 2025, the Champagne region was home to about 2,124 Champagne houses and approximately 19,000 growers. More

Provence is one of the leaders in the conversion to organic viticulture, with 61% of vineyards certified. More

8% of the South Africa’s grape production is Fairtrade-certified. More

Up to 80% of wine aroma compounds come from grape skins. More

Glycerol is the third-largest component of most dry wines after water and alcohol which is why they so often feel ‘smooth’ or ‘silky’ in the mouth. More

Humans are more than 400 times more sensitive to bitter than sweet. More

Humans can detect the earthy molecule geosmin at about 100 parts per trillion and camels are so sensitive to it they can locate damp ground from roughly 50 miles away. More

During the phylloxera crisis of the nineteenth century, 90% of Europe’s vineyards were destroyed. More

In 2025, for La Vieille Ferme, also known as “The Chicken Wine”, sales surged by 49.4% to £110.8 million. More

In 2025, in the UK, Yellow Tail held the top position with sales, marking a 9.8% increase over the previous year. More

In 2024, the UK was the second-largest wine importer in volume and value. More

In 2024, the UK was the fifth-largest wine-consuming country globally. More

In 2025, global wine consumption continued its downward trend, estimated at 214.2 million hectolitres, the lowest since 1961. More

In 2025, online alcohol sales had a 20% increase in value over five years. More

In 2025, the number of UK vineyards rose to 1,104 and wineries to 238, with land under vine expanding to 4,841 hectares, a 510% increase since 2005. More

Moët Hennessy alone commands nearly 46.66% of the Champagne market, with the top three producers together holding about 61%, and the top five controlling over 72%. More

In 2024, the Champagne market was worth roughly €3.92 billion. More

In the marketing year 2023/24, white wine accounted for roughly 55% of Spain’s output, whereas red and rosé together made up about 45%. More

In the UK, 92% of wine is consumed within 48hrs of purchase. More

The majority of wines, 95%, use commercial rather than wild yeast. More

Between 0.5 and 10 litres of water, per litre of wine, are needed for cleaning during winemaking. More

Machine harvesting can achieve up to 100 tons of fruit per day vs 1 ton for a human. More

In Germany, 2025 was the smallest wine vintage since 2010. More

The majority of vineyards, 90% in 2019, are farmed with heavy chemical interventions. Only 6% are organic. More

90% of low and coastal areas in south Europe and California will no longer be able to produce good wine by the end of the century. More

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