The wine industry is at a turning point as the world enters a new financial quarter in 2025. This is driven by changing political environments, consumer tastes, and the unrelenting advance of climate change, affecting how wine is made, sold, and consumed worldwide. LUXUO aims to predict five significant changes impacting the global wine trade in the year to come.
Economic Effects and Facing Trump 2.0
There seems to be a sense of economic uncertainty following President Donald Trump’s reelection, especially in light of possible tariffs on European wines. Experts in the industry predict a spike in imports that could arrive before Inauguration Day to avoid anticipated taxes. If tariffs are implemented, imports will drop by 13 to 16 percent, and exports will plummet by an even more drastic 18 to 22 percent, according to Brian Rosen, founder and managing partner of InvestBev.
These economic forces are likely to impact consumer behaviour. According to Caroline Clark — head of beverage and hospitality at Colorado’s Id Est — consumers may choose more reasonably priced options like beer over domestic wines. Wine sales may decline due to this change, with more expensive bottles being the most impacted. According to Adrienne Vanni — beverage director of Lola’s in New York City — demand for wines costing more than USD 100 is declining, and tariffs may worsen this trend.
Responding To Climate Change
As 2025 approaches, the wine industry faces a harsh reality check about climate change. The terrible Plēb Urban Winery in Asheville, North Carolina, and the severe flooding in Spain last year highlighted how urgent it is to adjust to unpredictable weather patterns. Schmid highlights the difficulties encountered by small growers by stating that “rising temperatures are reshaping the vintage.” He claims that resilience requires cooperation, sustainability, and consumer education.
Santa Barbara’s Pali Wine Co. is a prime example of this philosophy. Madison Steinberg adds, “We’re forming alliances throughout the Central Coast and sharing organic and regenerative farming practices.” Sustainability initiatives are flourishing throughout the sector. Stricter climate risk declarations in the EU and elsewhere are expected to support a large increase in the sales of organic wine, which is currently valued at USD 12.4 billion. Eighty percent of Charles Krug’s production is powered by solar energy and winemaker Angelina Mondavi advocates for a smaller carbon imprint.
The map of winemaking also changes due to changing conditions. Cooler terroirs — such as Italy’s Mount Etna and Spain’s Sierra de Gredos — are becoming increasingly well-known for their well-balanced wines as warmer conventional regions struggle. Winemaking in the New World spreads to Patagonia and the Otago region of New Zealand. “Fresh, vibrant wines from elevated, cooler regions will lead the way in 2025,” says sommelier Kara Daving.
New Sourcing to Vintage Classics
Due to the combined effects of climate change and growing expenses, wine lovers are searching for well-known grape varieties in other places. While retaining the appeal of well-known classics, these new fields offer new, reasonably priced expressions.
For example, consider Nebbiolo. The grape — formerly associated with Barbaresco and Barolo from Piedmont — is now finding new voices in lesser-known areas. Alto Piemonte is praised by Colin Tuska of Monteverde in Chicago, where a 12-year-old Ghemme vintage from La Torretta sparkles for less than USD 200. While Liz Martinez of Virginia’s Kiln praises Valtellina’s “evolved yet delicate” characteristics, Erin Lindstone of Denver’s Barolo Grill extols Roero’s Nebbiolos, praising their “vibrant acidity and unique minerality.” Birch of Cleveland of Milwaukee contends that these options are essential in light of upcoming tariffs.
At the same time, climate changes are changing the wine landscape. According to Owen Huzar of Chicago, 2025 will be “the winter of Cabernet Franc,” while April Busch of Manhattan’s Passerine forecasts a comeback for versatile varietals. California is seeing a rise in new tastes. According to Daniel Fitzgerald of Avivo Wines, the interest of younger generations is driving the popularity of unusual discoveries like Abouriou and varietals like Vermentino and Sangiovese.
The future of wine is a rich tapestry in this changing landscape, anchored in diversity and discovery but less constrained by history.
The Rise of Non-Alcoholic Wines
A new age of quality and creativity is being embraced by producers and sommeliers alike, leading to a renaissance in the world of non-alcoholic wines. The category, valued at USD 2.3 billion in 2023 and expected to rise by around 8 percent a year until 2030, is booming with advanced alternatives. For those looking for the essence of wine without alcohol, Eugenio Egorov of The Stafford London emphasises production advancements such as de-alcoholised wines, sparkling teas, and alternative ferments, which usher in sophisticated, ritualistic experiences.
While winegrowers like Austria’s Zeronimo combine traditional viticulture with non-alcoholic options, pioneering brands like Non, Muri, and Three Spirit create complex, wine-like flavours. According to Caleb Ganzer of La Compagnie Wine Bar, these initiatives produce wines that honour terroir and varietal integrity. According to Andy Chabot of Blackberry Farm, this transformation is driven by consumer demand as diners look for alcohol-free pairings to accompany immersive culinary experiences. Both conventional drinkers and abstainers can now enjoy spirit-free tasting menus at upscale restaurants like Chicago’s Indienne.
Non-alcoholic wines are ready to compete with their alcoholic counterparts as standards grow. According to Moderato’s Sébastien Thomas, these wines will represent authenticity in the future and appeal to “flexi drinkers” who strike a balance between moderation and indulgence — a real revolution in the wine industry.
Catering to New Generation Drinkers
Gen Z consumers’ inventiveness and curiosity propel the wine industry into a new era. Polite reflects a generation that is not scared to try new flavours or half-glasses when she comments, “My peers are eager to explore.” Sommeliers respond to this energy in a novel way: they are hospitable, personable, and full of anecdotes.
Huzar emphasises how a compelling wine tale enhances the experience: “Younger professionals are redefining wine culture.” Stories create enduring impressions, whether about a family of vineyards or the distinctiveness of a new varietal. Also, sommeliers embrace dynamic by-the-glass selections to appeal to adventurous, cost-conscious consumers.
Innovation extends beyond technology, as virtual events, AI-powered pairing recommendations, and customised subscriptions change how consumers consume wine. Boutique stores are becoming centres for finding undiscovered treasures, fusing thrill and instruction. Lygizos says, “It’s all about offering value with stories and surprises.”
In the meantime, wineries are embracing interactive experiences that allow customers to participate in crafting, such as Pali Wine Co.’s “blend your own” sessions. Neighbourhood wine clubs and street-level social gatherings are becoming more popular to foster community and offer culture and connection with each drink.
According to Zwann Grays, 2025 will be the “year of newness,” with wine parties and creative get-togethers fostering a thriving, diverse wine community.
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