In part two of his three-part series of predictions for 2025, Robert Joseph looks at some specific sectors within and outside the industry.

Reading time: 5m

Robert Joseph notes two young brands that seem to be bucking the trend to lighter wine styles.

Reading time: 3m 30s

Robert Joseph wonders whether now might be the time to start promoting wine as a drink to enjoy on ice.

Reading time: 3m

Robert Joseph takes an offbeat look at the changing way that oak is viewed by the wine industry.

Reading time: 4m

The latest OIV Focus 2023 looks back across the last 20 years and finds a dramatic shift in style from red to white and pink.

Reading time: 4m

Wine lovers already understand that Austria’s wines are fresh and lively. But they also age extremely well. 

Reading time: 4m

Yeast can help give wines flavours such as vanilla and raspberry, but more complex flavours are still trickier, and making Trebbiano taste like Sauvignon Blanc is still some way off, as Erika Szymanski of Colorado State University explains.

Reading time: 5m 15s

Maturing whisky in sherry casks has a long and distinguished history, but traditionalists scoff at the idea of briefly storing wine in barrels previously used for whiskey. With highly profitable sales of around 20m bottles per year and the involvement of top US brands, however, bourbon barrel-aged wine is a sector that needs to be taken seriously. Sarah Phillips McCartan reports. 

Reading time: 5m 30s

Buttery and Bourbon-flavoured wines may not be the favourite styles of many critics, but for brands like Mondavi, they are proving popular and successful