News
Issues affecting the wine industry and the wine you drink
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Wine, Neuroprotection and Gut Health
More new research (pdf) helps to balance the currently overly-negative narrative of wine and health. Chapter 6 of Nourish Your Mind: A Scientific Approach to Brain Health explores the role of phenolic metabolites from wine and their effects on cognitive and digestive processes. The chapter examines how these compounds, particularly polyphenols, contribute to neuroprotection, gut health and overall mental well-being. It highlights that phenolic metabolites found in wine, such as resveratrol and flavonoids, have been linked to cognitive benefits, including memory enhancement and neurodegenerative disease prevention. These compounds exert antioxidant and anti-inflammatory effects, which help mitigate oxidative stress and reduce…
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Shifts in Global Alcohol Consumption Patterns
The IWSR’s Bevtrac 2024 Wave 2 report highlights a significant shift in global alcohol consumption patterns, with moderation becoming a prevalent trend across all demographics over the past year. While a surge in complete abstinence observed in 2023 appears to have been temporary, consumers, including younger legal drinking age individuals, are now returning to alcohol but adopting various moderation strategies. One notable change is the rise in light drinkers, defined as those who consume alcohol infrequently and in low quantities. This group now constitutes the largest segment among drinkers in 15 key markets, surpassing both medium and heavy drinkers. Additionally,…
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How Climate Change is Affecting Bordeaux Wine Producers
New research examines the impact of climate change on the income of wine producers in the Bordeaux region. The study analyses the relationship between climate variables, vineyard characteristics and economic performance. The findings indicate that rising temperatures and changing rainfall patterns significantly affect vineyard yields and income, with high temperatures during the bloom period (May to July) reducing yields, while warmer conditions during ripening (August to September) have a positive effect. Rainfall variability, particularly excessive precipitation during the bloom period, also negatively impacts yields. Wine producers in Bordeaux have responded by adapting their business strategies. Many have expanded their vineyard…
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Australian Wine Report
A new report provides insights into Australian wine exports for the year ending December 2024. A significant theme was the surge in exports to mainland China following the removal of import tariffs in March 2024, which drove a 34% increase in export value to AUD 2.55 billion and a 7% rise in volume to 649 million litres. Exports to China alone accounted for AUD 902 million in value and 83 million litres in volume. However, exports to other global markets, including the UK, declined. Focusing on the UK, Australian wine exports showed relative stability after previous disruptions caused by Brexit…
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A New Type of International Wine
Wine sold in the UK no longer needs to originate from one country because of Brexit, which freed the UK from EU regulations, including those governing wine production and labelling. Under EU law, wines that combine EU and non-EU fruit are prohibited, reflecting a strict adherence to the concept of terroir. Terroir emphasises the unique environmental factors of a specific region, such as soil and climate, which influence the wine’s character. However, these restrictions no longer apply to the UK, allowing winemakers to experiment with blends from different countries. The BBC is reporting how French winemaker Maxime Chapoutier has created…
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Wine, Flavonoids and Health
With much debate surrounding wine’s impact on health, here’s some balancing news. New research (pdf) offers an in-depth look at flavonoids, compounds found in wine that might tip the scales in favour of moderate consumption. In red wine, flavonoids make up as much as 90% of its phenolic content. These phenols, largely derived from the grape’s stems, seeds, and skins, are released during the maceration process in winemaking. This process, known as extraction, affects the wine’s astringency, colour and mouthfeel. White wines, on the other hand, have fewer flavonoids due to reduced contact with the grape skins during production. Flavonoids…
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Insights from the ProWein Business Report 2025
The new ProWein Business Report 2025, based on a survey of over 1,300 wine industry experts from more than 30 countries, highlights the challenges and trends shaping the global wine market. The report explains the importance of adapting to economic pressures, changing consumer preferences and evolving industry demands. Economic challenges and shifting consumer behaviour remain at the forefront of industry concerns. Although cost pressures have slightly eased (with an index drop from 73 to 65), producers in regions such as Germany, Spain, and the US, along with retailers in the UK and Ireland, continue to face significant difficulties. Consumer spending…
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The Effects of Climate Change on Winemaking
Researchers from Italy have put together a useful paper (pdf) on the effects of climate change on wine composition and winemaking processes, focusing on the challenges posed and strategies to address them. This research is relevant because climate change will increasingly alter the flavour profiles, quality and availability of wines. It highlights how increasing temperatures, changing rainfall patterns and extreme weather events impact grapevine physiology, grape composition and overall wine quality. These changes result in higher sugar content, reduced acidity and elevated pH levels, leading to increased alcohol levels in wine, which affects its sensory characteristics and market appeal. To…
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Insights from Vivino vs Expert Bordeaux Reviews
A new paper from Cambridge University Press examines the validity of crowdsourced wine ratings, focusing on the Vivino platform, by comparing them with professional critics’ assessments and exploring their sensitivity to weather variations that impact wine quality. Using a dataset of Bordeaux red wines, the study finds substantial correlation between Vivino ratings and professional evaluations, though the latter exhibit stronger internal consistency. Differences are partly due to amateurs prioritising immediate drinking pleasure, whereas professionals consider the wine’s ageing potential. Both amateurs and critics are responsive to weather conditions that affect grape quality, aligning with findings in viticulture literature. However, the…
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Exploring Regional Differences in Wine Tasting
The new study (pdf) explores whether distinct groups of wine experts differ in their sensory and quality assessments of the same wines. Blind tastings were conducted with panels from two Canadian regions, the Okanagan Valley and Montreal, which have different socio-cultural and training backgrounds. The Okanagan panel included winemakers and winery employees with training in the Wine & Spirit Education Trust, while the Montreal group comprised sommeliers and wine journalists trained in a French-inspired approach. The research found significant differences in how the panels evaluated certain sensory attributes such as vegetative, bitterness and balance. The Montreal panel rated sensory attributes…
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Sparkling Wine, Champagne and Premium Own-Label Fuelled Christmas Growth in UK
Kantar data shows that sparkling wine and Champagne were standout performers in the UK festive retail market, with sales growing by 4.4% to reach a total of £187 million across December 2024. This increase reflects a strong consumer appetite for celebratory drinks during the holiday season, despite rising grocery price inflation. Fortified wines also saw strong sales, with over 45s accounting for the majority of purchases in this category. Premium own-label lines, including wine offerings, saw good growth, with sales rising by 14.6% compared to the previous year. These lines now represent a record 7% of all grocery sales, driven…
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The Battle Between Science and Prohibitionists
David Morrison argues on his blog that current medical evidence does not support the claim that moderate wine consumption is harmful, though public health messaging has increasingly taken a prohibitionist stance. He critiques official health organisations, such as the WHO and the UK Chief Medical Officers, for their stringent guidelines on alcohol, pointing out a lack of solid scientific evidence to justify their warnings. Morrison, a seasoned scientist with extensive research credentials, states that moderate wine consumption, defined as up to two glasses per day for men and one for women, poses no harm according to recent studies. He references…
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French Red Wine Faces Crisis Amid Changing Tastes
The FT newspaper is reporting (link started free but might be behind paywall by the time you read this) that the French red wine industry is facing a severe decline as younger generations increasingly shift away from red wine, opting for rosé, beer, spirits, or alcohol-free alternatives and some avoid alcohol altogether. Consumption of red wine in France has fallen by about 90% since the 1970s, while total wine consumption has decreased by over 80% since 1945. Generation Z purchases significantly less wine than older generations, highlighting a generational shift. Experts attribute the decline to the industry’s failure to connect…
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EU Sparkling Wine Production and Exports Down 8%
Eurostat, the EU’s official statistics body, is reporting an 8% decline in sparkling wine production and exports in 2023 (yes, 2023, see below). The EU produced 1.496 billion litres of sparkling wine, down from 1.624 billion litres in 2022. Italy led production with 638 million litres, followed by France with 312 million (224 million litres of champagne and 88 million litres of other sparkling wines) and Germany with 263 million litres. Spain and Portugal contributed 206 million and 25 million litres, respectively. Exports to non-EU countries also fell by 8%, with 600 million litres exported in 2023 compared to 649…
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Global Surge in No-Alcohol Drinks
The IWSR (International Wine and Spirits Research) is a top authority on global alcohol beverage market data, analysis and insights, providing strategic intelligence to the industry. According to the IWSR No- and Low-Alcohol Strategic Study 2024, the market is experiencing a transformative shift, driven by younger consumers and evolving preferences. Across 10 key markets, including the US, Brazil, UK, and Japan, no-alcohol is expected to grow at a compound annual growth rate (CAGR) of 7%, while low-alcohol volumes remain static. Key findings highlight that the US and Brazil are poised as key growth markets, with CAGRs of 18% and 10%,…
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Ensure You’re Getting the Right Measure in Bars and Pubs
Swindon link is reporting on a survey conducted by Swindon Borough Council’s Trading Standards team revealed that some pubs and bars in the borough are serving short measures of alcohol. During inspections of ten venues, officers found that 70 per cent of drinks purchased were below the legally prescribed quantities under The Weights and Measures (Intoxicating Liquor) Order 1988. Specifically, 60 per cent of medium glasses of white wine (175ml) and 80 per cent of vodka shots (25ml) were short measures. Wine deficiencies ranged from 5ml to 25ml, with the largest being 14.3 per cent below the required amount. Six…
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Trends for 2025
Bibendum’s Top 6 Wine Trends for 2025 highlights emerging preferences in the wine industry, based on the analysis of cutting-edge venues using the ‘Wine MODE’ tool. This is based on changes seen on UK on-trade (hospitality) wine lists. French Aligoté is gaining recognition as a standalone varietal due to improved ripening from global warming, now appearing in a significant number of venues. Spanish Rosado, traditionally fuller-bodied than French rosé, is becoming popular for its food pairing versatility, particularly Rioja rosado. USA Cabernet Sauvignon from regions like Napa Valley is being featured more frequently, while Italian Primitivo, with its rich and…
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Mental Approaches for Assessing Wines
A new study looks at how two different mental approaches, mindfulness and thought suppression, affect the ability to smell and assess wines. Mindfulness, which involves staying present and accepting your feelings and sensations without judgment, helped people better notice the intensity of smells in the wines. However, it made them less likely to judge whether a wine smelled pleasant or unpleasant. On the other hand, thought suppression, where you try to push away your emotions, reduced people’s overall ability to identify smells in the wine. For anyone tasting wine, this means that being mindful, focusing calmly on the smells and…
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Free Chianti Classico Course
The Consorzi Vini e Olio Classico online platform offers a free educational course on Black Rooster DOP wines and oils, exploring the history, terroir, and production of Chianti Classico. The five-module programme covers topics such as the region’s ancient history, modern challenges, grape and olive varieties, and production techniques. You will learn about Sangiovese grapes, Chianti cultivars and tasting methods. Aimed at professionals like sommeliers and food writers, as well as wine enthusiasts, the course provides an official certificate upon completion, recognising the skills acquired.
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Lowest Wine Output Since 1961
The OIV’s new 2024 World Wine Production Outlook (PDF) highlights a challenging year for the global wine industry, with production estimated at 227 to 235 million hectolitres, reflecting a 2% decline from 2023 and a 13% decrease compared to the ten-year average. This marks the lowest global output since 1961, primarily driven by adverse climatic conditions across both hemispheres. In Europe, production has been significantly affected by extreme weather, with France experiencing a sharp 23% drop, while Italy regains its position as the leading global producer despite remaining 13% below its five-year average. Spain, although improving from 2023, remains 4%…
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Did You Know?
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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