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[Article] Changes in viticulture

      
 

For years, Iris Trenkner-Panwitz has been at the forefront of cutting edge wine journalism with Weinwirtschaft magazine.
The editor sat down with us to discuss changes in viticulture and which beverage trends are worth your investment.

 

What are the most important trends in wine and spirits that you follow?

There are many interesting topics and trends, some of which have been manifesting themselves for quite some time. In addition to non-alcoholic wine and sparkling wine, these certainly include increasingly alcohol-reduced wines and mixed wine drinks. The issue of sustainability is also becoming increasingly important, while organic has almost become the norm for some producers. But of course, it continues to play a major role. We also follow with great interest the development of distribution structures since Corona times, the shift to the online sector.

What are the biggest challenges and opportunities for the industry?

Climate change and the resulting weather extremes are already having an impact on viticulture. And according to the experts, this will become even more acute in the next few years. Adapting viticulture to this will probably be one of the greatest challenges. Piwi will play an increasingly important role, as will the rediscovery and cultivation of indigenous grape varieties. Nevertheless, it will not be possible to deal with extreme frost, heat, or drought periods; this is an issue that must be tackled globally. On a small scale, however, the issue of sustainability has to be implemented, and that will be a major challenge for some companies. By now, however, most wineries have probably realised that this is not only a trend among the younger generation but has become a necessity in order to secure the future of viticulture, its quality and the wine-industry.

On the other hand, climate change offers opportunities for new wine-growing areas in more northerly or higher regions. Some wines then develop a completely new style, which can be advantageous, but does not have to be. A wine with a hitherto fresh acid structure is more likely to lose out due to climate change.

Photo: Iris Trenkner-Panwitz, Editor, Weinwirtschaft

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