What and how we will drink wine in 30 year.

wine for food

Contrary to what many wine enthusiasts think, winemaking and preferences change over time.

In England in the 1950’s, German and fortified red wines i.e Ports, were best sellers; today they struggle.

While preferences change, so does the climate.

Global warming is already changing climatic conditions, as grape ripening in different regions, and quality of wine including more elevated alcohol contents without chaptalizaiton.

Ontario’s Niagara Peninsula now enjoys much warmer summers than only two to three decades ago. Ontario red wines taste much better, and are made by winemakers who know how to process better quality vitis vinifera grapes.

It is entirely possible to see vineyards in France further north than Champagne, or even in Belgium and the Netherlands where now only a few hectares exist.

Already, New World wine producing countries are becoming celebrated brand marketers, whereas Old World countries geographical attributed still prevail.

In Europe, geography played and still plays a much larger role than it does in New World countries, although even in these countries there are signs that winemakers realize that geography (terroir) is an important contributor to taste and texture of wine.

However, the average wine consumers today wants consistency, and brands deliver it.

China, up to the 20th century, never produced a lot of wine, and what little was produced was of poor quality, but now the country is the sixth largest wine producer, and fourth in area under vines. It is entirely possible that China, wit a population of 1.3 billion becomes the largest wine producer in 50 years. China has he terroir, but the country lacks expertise which Australia, the U S A, and France, among others, are prepared to provide.

Vine researchers are already working on creating vines that are less prone to disease, and which an be regulated to produce desired levels of fruit, that in turn will determine retail prices.

Bottles will be lighter than now. Already, many wineries are using the minimum weight bottles (450 grams per 750 ml.). Screw caps will become even more popular than they are now. Luxury wines will still be enclosed with high-quality and long corks.

It is entirely possible better-quality Tetrapack cartons to become popular for everyday wines.

Chips will be embedded into “synthetic corks” to enable consumers to obtain more information about the wine they are drinking.

It is very likely for more countries to produce wine than those that cannot, which in turn will affect price and drinking patterns.

Already, large and financially able French wine conglomerates have invested in huge vineyard tracts in Ethiopia.

First growth wines from Bordeaux, if and when quality can be maintained, given global warming affects considered, are likely to cost 10 or more times than they are now.

In 1972 a bottle of Château Lafite (1968 vintage) cost $ 6.52 in Ontario. In 2012 futures of 2009 vintage were selling for approximately $ 600.00 a bottle. England now has 1000 vineyards across Kent, Hampshire, Essex and Sussex counties, and produces approximately three-and-a half-million bottles of sparkling wines. It is entirely possible for English sparkling wine producers to compete favourably with Champagne producers in France.

Already, in rare blind tasting a few English sparkling wines have been judged superior to some champagnes.

India, now, a very small producer, may become a mid-sized producer with vineyards in western and southern regions if and when suitable vineyard locations can be found.

In conclusion expect big changes in wine production, taste, packaging, pricing, and distribution in some jurisdictions.

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