Being on top of changing tastes and trends is vital for any venue to ensure your wine lists are up to date and your bars stock what your customers want to drink now.
Cellarmasters Head of Wine Joe Armstrong has provided some insights into what he sees happening in the Australian wine market for 2019.
The new Prosecco
Although Prosecco remains hugely popular, sales of Cava in Australia are on the rise. The Spanish sparkling wine is similar to Champagne in both production and flavour, but much more affordable at around $15 per bottle which is especially important in the club and pub market.
“Our palates are getting fatigued with Prosecco’s fruit-forwardness, so Cava’s dry and biscuity characters are welcome flavours,” Armstrong said.
Armstrong says another French bubbly to keep an eye on is Crémant. It is the name the French give to fizz made outside Champagne.
“Sparkling wine’s popularity continues unabated and consumers are finding Crémant to be a terrific budget-friendly option that offers complexity and finesse. It is similar to Champagne in two ways: it is from France and it’s made with secondary fermentation occurring in the bottle rather than in a large stainless steel vat (which is how most Prosecco is made).”
Crémant’s approachable style, often lighter and more floral than Champagne, fits the everyday luxury wine tag that many consumers are seeking.
All good news. Especially for venues with a strong female market.
The rise of domestic Rosé
The best rosé wine in the world is considered to come from France, and tends to be bone dry, with savoury flavours like cherry, musk or spice. Aussie rosé is traditionally more ‘berrylicious’ with strawberry and raspberry aromas.
However, due to the popularity of French rosé, more Aussie rosés are being made in that typical, French dry and savoury style which is a win as they are more affordable and of good quality
More Italian & other Mediterranean varieties
Australia’s love affair with Italian and other Mediterranean wines looks set to continue, with more Australian producers making great examples of wines like Sangiovese, Nero d’Avola and Fiano.
“Italian wines are made to be enjoyed with food, and the lighter style reds and textured whites are the ultimate food wines. We’ll also continue to see more Spanish and Portuguese varieties, and don’t be surprised if we see a wave of Greek wines in the nearby future,” Armstrong said.
The new Sauvignon Blanc
Armstrong says the Sav Blanc avalanche has slowed and Pinot Grigio – a crisp white wine – is the rise. Armstrong said it is both quaffable as well as a good food wine.
Sales of organic, biodynamic and natural wines skyrocketed in 2018 – which is why Cellarmasters launched an organic wine subscription earlier this year – and it is a trend that Armstrong says will continue.
May sure you have an option on your wine list.