Good news: The wine world keeps spinning. Slow and steady but it keeps spinning. And it has to, yes, it really has to. Because allocating grandpas are dying off, sales figures collapse like simple estate Rieslings in Burgundy glasses and existential fears haunt wineries like the spotted wing drosophila.
The war in Ukraine. The inflation. Rising production costs. Times are tough and the gold-rush atmosphere is fucking over. Then there’s Trump and his utterly stupid idea to impose a 200% tariff on European wine. Don’t get me wrong: We’re not completely fucked but the foreplay is starting to begin.
It's time for something to change. So let's do it!
To reach upcoming fans, wine needs new vibes. A new language. With a fresh sound. Eye-level communication. And gut feeling. Exciting wines. Interesting wines. High-energy wines, lively wines. Wines that have been creatively vinified. With new methods. Sustainable. Biodynamically. With hearts and hands. Fresh and juicy on the palate. Equipped with a drinking flow. Demanding, but not overwhelming. What we need is nothing less than a new vibe. Wherever wine takes place.
Even if in 2025 many old white men are still turning wine drinking into rocket science, a breeze of fresh air is blowing through the small streets of the wine world.
Exciting new producers break with old vinification patterns establishing new wine styles and unique interpretations of grape varieties with bad images. German sparkling wine is experiencing a small renaissance. New micro bloggers are writing about wine in a new language to influence their Primitivo-drinking brother-in-law before his next supermarket visit to prevent the poor guy from drinking liquid marmalade for the thirty-seventh time.
Exciting new producers break with old vinification patterns establishing new wine styles and unique interpretations of grape varieties with bad images. German sparkling wine is experiencing a small renaissance. New micro bloggers are writing about wine in a new language to influence their Primitivo-drinking brother-in-law before his next supermarket visit to prevent the poor guy from drinking liquid marmalade for the thirty-seventh time.
The new generation of wineries is even finding exciting answers to the challenges of climate change.
New pop-up concepts, lovingly curated wine salons starring small wineries and sommeliers are also designing tastings and wine pairings more progressively than ever before like Marco Franzelin who doesn’t serve a vadouvan grilled lobster with a Champagne at Michelin 3-star Restaurant Sonnora, but with a low-intervention Trousseau from California.
With fungus-resistant grape varieties, also known as PIWIs, the new generation of wineries is even finding exciting answers to the challenges of climate change.
With fungus-resistant grape varieties, also known as PIWIs, the new generation of wineries is even finding exciting answers to the challenges of climate change.
Yes, the wine world keeps spinning. Sometimes in circles. Sometimes a little slowly. Somehow always in slow motion. But it keeps spinning. Now we just have to make sure that the wine world spins faster and faster and faster.
Milton Sidney Curtis, wine influencer and freelance writer, brings wit, edge, and charm to the world of wine with his writing. Whether it’s fine drops from small wineries or branded wines from global players: Sidney tastes, reviews, and stirs up debate. A self-proclaimed “silly ass” for everyone who loves wine!
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