Facebook Pixel {العنوان: سلسلة} | {اسم المغناطيس: سلسلة} - {الفئة: سلسلة} - اقرأ هذه القصة على Magzter.com

يحاول ذهب - حر

The Next Big Thing In Wine

September 2019

|

Epicure Magazine

Let us take you on an adventure into lands unknown with fresh grapes to quench your thirst with. We explore new and newly delineated wine growing regions that are charting their own styles and winning over fans.

- June Lee

The Next Big Thing In Wine

Once upon a time, vinophiles were characteristically divided into Old World and New World wine drinkers. Strictly geographic, these distinctions referred to the traditional winegrowing areas in Europe and everywhere else, respectively. Today, style is the most common denominator in deciding what you want to drink – whether an ‘Old World’ style Pinot Noir with lighter body, herb and mineral nuances, or a ‘New World’ style Pinot Noir with fruity, full-bodied extraction, for example. But these are not necessarily made in their traditional territories anymore, and the new generation of wine drinkers is increasingly looking around for novel experiences.

Dr. Jackie Ang, founder of Cherwell Wine & Spirits consultancy and a Stage 2 Master of Wine candidate, explains why his fellow millennials might be more willing to look beyond the beaten track. He says, “New, up and coming regions often have unique local grape varieties, different from the norm with flavours not found in international varieties. And there is also the ability to explore the terroirs not seen in classic regions – for instance, extreme viticulture in Salta or Patagonia, or volcanic soils in Etna and Basilicata.” Ang also points out that younger drinkers may find better value in these wines, as lesser commercial demand means they generally don’t yet command the higher prices of established grapes or regions.

As a wine educator, he is also encouraged by the increasing levels of knowledge and curiosity displayed by new wine drinkers. This is echoed in the way winemakers are seeking out new regions, driven sometimes by lower cost but mainly by global warming. Ang sees that even the largest companies, such as LVMH in Yunnan or De Martino in Chilean Patagonia, are moving into fresh regions – an investment that will take several decades to establish results.

المزيد من القصص من Epicure Magazine

Epicure Singapore

Epicure Singapore

Rooted in Tradition

From rijsttafel feasts to regional recipes, Bejana at The Ritz-Carlton, Bali presents Indonesian cuisine in its most authentic and comforting form.

time to read

2 mins

February - April 2026

Epicure Singapore

Epicure Singapore

Listening to the Land

Ninth-generation winemaker César Márquez is redefining Spanish wine by simply letting Bierzo's old vines speak for themselves

time to read

3 mins

February - April 2026

Epicure Singapore

Epicure Singapore

A FRESH CHAPTER

With a renewed space and an updated menu of authentic North Indian flavours, SanSara offers a relaxed yet polished setting for everyday meals and special dining moments alike.

time to read

2 mins

February - April 2026

Epicure Singapore

Epicure Singapore

The Taste of Renewal

Three top chefs reflect on the Chinese New Year flavours that shaped them – from family reunion tables to festive menus rooted in memory, meaning and modern craft.

time to read

9 mins

February - April 2026

Epicure Singapore

Epicure Singapore

The Circular Way

Sustainability is turned into a living, breathing (and delicious) ecosystem - anchored by what is possibly the largest organic farm of any resort in the Asia Pacific.

time to read

4 mins

February - April 2026

Epicure Singapore

Epicure Singapore

Emerald Bay State of Mind

Phu Quoc's imaginative resort fuses whimsical architecture with serious dining – from French-Mediterranean finesse at Pink Pearl to beachfront feasts.

time to read

5 mins

February - April 2026

Epicure Singapore

Epicure Singapore

A Poetic Statement

At Loca Niru, refined 'Contemporary Innovative' cuisine transforms familiar ingredients into an assured, cross-cultural debut.

time to read

3 mins

February - April 2026

Epicure Singapore

Epicure Singapore

Second Act

Chef Louis Han finds his rhythm with Nae:um 2.0, while reflecting a seasoned culinary voice rooted in Korean heritage and informed by global sensibilities.

time to read

4 mins

February - April 2026

Epicure Singapore

Epicure Singapore

The Long Exhale

As Singapore's cocktail scene cools, founder Indra Kantono expands with two new bars anyway — not despite the correction, but because of it.

time to read

4 mins

February - April 2026

Epicure Singapore

Epicure Singapore

Innovation Guided by Discipline

Saki at JW Marriott Hotel Tokyo is the meeting point of Japanese produce and Emmanuel Stroobant's modern, precise culinary language.

time to read

2 mins

February - April 2026

Translate

Share

-
+

Change font size