Forecasting the weird and wonderful future of wine

Kate Malczewski

Kate Malczewski

24 May 2018

30 years ago, with the Judgement of Paris still relatively fresh in everyone’s minds and chardonnay taking the world by storm, it might be difficult to imagine the state of wine today. Natural wines without a hint of sulphur? Vineyards in England? Dining establishments serving wine in a can?

But the world of wine 30 years from now looks rather strange too, according to a new report from Armit Wines in collaboration with futurologist Dr Morgaine Gaye.

Some of the report’s predictions about the future of wine are probable: drones making deliveries, vending machines with iris recognition doling out bottles and consumers drinking less alcohol.

As for the bottles themselves? They'll be getting a makeover too it says.

‘Brands will produce label-less bottles that smartphones can scan to get detailed information on how, when and where it was made,’ says the Armit report.

It’s also not that difficult to picture a new age in which homemade English ‘craft wine’ gains popularity.

Armit’s report makes this forecast on the basis of ‘the success of British wine brands,’ but the impact of the craft beer and whisky movements shouldn’t be overlooked either. DIY wine enthusiasts are likely to gain inspiration from the home brewers and small producers who are bringing the craft scene to life for other beverages.

The rise of the African cucumber, black sesame and charcoal-flavoured wines were also tipped by Gaye as future trends.

Even so, says the report, there’s no need to worry that all your customers will be sipping their homemade wine instead of ordering a bottle of beaujolais in 30 years. People will likely still need to visit restaurants, bars and pubs in order to get their hands on wine that’s, well, drinkable.

Other predictions are a bit more far-fetched. Though compostable packaging and glasses have already made appearances in the industry, the widespread implementation of edible glasses and bottles seems a stretch.

Of course, industry professionals 30 years ago might have said the same thing about the state of wine today. Whether it’s the triumph of prosecco over champagne or the proliferation of wine on tap, the wine trends we’ve sipped, swirled and sold into existence are undoubtedly a part of today’s wine culture – however unlikely they may have seemed to the chardonnay drinkers of yesteryear.

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