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From experiential marketing to bright whites, 2025 is set to see trends prioritising wellness, innovation and sustainability, according to a report by AF&CO.
As we look ahead to wine in 2025, the industry is undergoing a transformation driven by shifting consumer preferences, climate challenges, and generational tastes. From low-alcohol wines to experiential offerings, here are the trends that will define the year ahead, based on insights from the AF&CO + Carbonate Trends Report 2025.
Chenin Blanc leads the charge in bright whites
White wines are poised for continued growth in 2025, outpacing reds globally. Beyond mainstays like Sauvignon Blanc and Pinot Grigio, under-the-radar varieties are gaining attention. Chenin Blanc is emerging as a standout, combining the crispness of Sauvignon Blanc with Chardonnay’s complexity, making it both versatile and age-worthy.
In the Loire Valley, where Chenin Blanc thrives, producers predict its plantings will surpass Sauvignon Blanc, thanks to its resilience in a warming climate. Bourgueil, traditionally a red wine appellation, has begun lobbying for a high-quality designation for its Chenin Blanc wines, signalling the grape’s resurgence. Across the Atlantic, California winemakers and Washington’s Chateau Ste. Michelle are spearheading a revival of Chenin Blanc in the United States, further broadening its appeal.
Innovative whites such as White Malbec from Argentina and White Pinot Noir from Oregon are also reshaping the category, offering fresh, unexpected options for adventurous drinkers.
Low-alcohol wines for wellness-conscious consumers
Health and wellness trends continue to influence the wine industry, with low-alcohol wines gaining momentum. Brands such as Duckhorn, Kendall Jackson, and Kim Crawford have introduced reduced-alcohol ranges to appeal to health-conscious consumers seeking moderation without sacrificing flavour.
Similarly, Chilean wine brand Casillero del Diablo, owned by Concha y Toro, has launched its first alcohol-free wine in the UK market with the introduction of a de-alcoholised sparkling wine.
The trend aligns with the broader movement towards mindful drinking, as consumers increasingly look for wines that complement their lifestyles.
Alternative formats and sweet wines
Cans, magnums, and other packaging formats are resonating with younger consumers prioritising convenience and sustainability. Additionally, sweeter wines with lower alcohol are successfully drawing in new drinkers. Inspired by global flavour trends, these approachable wines tap into the popularity of sweet and spicy combinations, broadening wine’s appeal to diverse audiences.
Experience-driven consumption
Wineries are moving beyond traditional tastings to create immersive, memorable experiences. Younger generations, particularly Gen Z and Millennials, are drawn to events where wine is part of a larger narrative. From art installations to retro-inspired social hours, wineries like Bella Union in Napa Valley are aiming to engage younger consumers through unique on site tasting spaces, and features like outdoors after hours bars.
Sustainability and adaptation
Sustainability remains a critical focus as climate change impacts vineyard management and consumer priorities. The shift towards resilient grape varieties, such as Chenin Blanc, reflects efforts to adapt to changing growing conditions. At the same time, eco-friendly packaging and practices are increasingly integral to marketing strategies aimed at environmentally conscious consumers.
The LCBO (Liquor Control Board of Ontario) is an Ontario government enterprise and one of the world’s largest buyers and retailers of beverage alcohol. Through more than 660 retail stores, catalogues, e-commerce, special order services, close to 400 LCBO Convenience Outlets, which provide cost-effective, convenient and socially responsible access for rural consumers, and as a wholesaler to almost 450 Grocery stores, the LCBO offers more than 28,000 products annually, from more than 80 countries to consumers and licensed establishments.
Wines described in the series may not be available in New Zealand. Try to think about an alternative you may drink instead.
The LCBO has a responsibility to the buying public to help ensure the products they sell are safe to drink and authentic.
This series is an exciting part of exploring the world of wine that despite some tried-and-truisms, it’s always evolving and changing. Here are some fresh ideas to shake up your sipping this year.
It’s easy to be intimidated by traditional wine rituals and rules instead of following your own intuition and palate to discover what you really enjoy.
Fortunately, today almost anything goes, including many old myths, which are being busted by the modern wine industry. For instance, are you convinced that cork is better than cap? Unless you’re cellaring wine for years, screw-tops and pop-off caps now preserve the product of many coveted wines, including countless Ontario VQAs.
Still, pairing only red wine with red meat and white wine with white meat? Sommeliers aren’t; most will now happily recommend white Burgundy or creamy Chardonnay with steak, or a Pinot Noir with poultry (or rosé with everything).
If you’re drinking red wines at room temperature, the current consensus is that many of them are better served cool. Try putting your reds in the fridge for 30 minutes and, correspondingly, taking your whites out half an hour before serving to take off the big chill. There’s no right or wrong way to enjoy wine, but here are 10 new ideas to help you discover what’s new, exciting and worth trying.
1. Rethinking ABV
Popular “fruit-bomb” big red wines can be as high as 15% alcohol by volume (ABV). A new crop of complex, flavourful reds with slightly less alcohol is emerging, among them South American wines like Trivento Fair Trade Malbec, with tons of black fruit and a touch of spice, at just 12.5%. Jackson-Triggs Merlot has full-bodied fruit and rings in at 12%. Though many white wines (including the cool-climate whites Ontario is known for) are naturally a touch lighter in alcohol, look for off-dry German Rieslings, Sauvignon Blancs such as 11.5% Remy Pannier Sauvignon Blanc IGP Val de Loire, calorie-reduced whites like Skinnygrape Chardonnay with just 7.5% ABV, or Italian bubblies such as Moscatos (typically under 10%) or 6.5% Viticolitori Acquesi Brachetto D’Acqui Sparkling.
2. Bring on the funk
Savvy wine drinkers know that “noble rot” (describing the botrytis fungus that can destroy crops or produce coveted dessert wines) or “barnyard” (animal or vegetal wine aromas, courtesy of the Brettanomyces yeast that can be a virtue or a fault) can actually be desirable qualities. Likewise, unfiltered or slightly oxidized wines — once worthy of being returned — today might be just what the winemaker intended. Though so-called low-intervention or natural wines can be wildly unpredictable from year to year or batch to batch, these authentic and rustic-tasting wines are growing in popularity. Experiment with reliably consistent Bonterra Cabernet Sauvignon and Bonterra Chardonnay from their organic California winery. The Mendocino County vineyard eschews pesticides for natural solutions, from using birds and sheep to control weeds and insects to planting diverse cover crops like crimson clover and lavender to attract bees and nourish the soil. Can you taste any traces of that care in the bottle?
3. The return of sweet
Once upon a time, sweet wine was taboo; today, sweetness can be a treasured quality in wines that have acidity, tannins or other balancing qualities. The ticket to finding them on LCBO.com or shelf labels: look for “MS” (medium-sweet) or “M” (medium) wines and a style descriptor that includes “fruity.” Try trendy wine from the ancient region of Georgia: United Stars Alazanis Valley Off-Dry from the Kakheti region is a red made with acidic Saperavi grapes. Tropical-smelling, just-tart-enough Ironstone Obsession Symphony California makes a mouth-watering break from minerally and dry whites.
4. Sustainability
From fewer chemicals and less water-intensive growing to environment-friendly packaging (the LCBO’s lighter-glass “Canada bottle” is a global game-changer), wine is going smaller-footprint. Get on board with Organic Chardonnay from carbon-neutral delivery Cono Sur or Ciao Sangiovese Organic in a light, recyclable Tetra Pak. Ontario’s Tawse and Southbrook make naturally grown organic and biodynamic wines — and, like most Ontario VQA wineries, are committed to the Sustainable Winemaking Ontario program.
5. Rosé with everything
It’s not just for summer sipping anymore. Rosé’s wide range of drier styles has been discovered by wine lovers, and its versatility with every course is beloved by diners. Since colour or even the country of origin doesn’t always dictate the taste, read the label for clues about grape varietal. Grenache/Garnacha rosé will be off-dry, and great with big Mexican, Indian or Thai flavours. Pinot Noir grapes give an elegant acidic balance to dry rosés that complement many poultry and fish dishes. Sangiovese or Syrah rosés have spice that bounces well off fatty and creamy dishes, from meats to pasta. Many rosés are blends of a few grapes — experiment to find your favourites.
6. Reading the label
The pretty front label has everything you need to know — and now there’s often a wealth of new information on the back, too.
A Ageing and barrel maturation information.
B Serving and food-pairing suggestions.
C Indication of the region or terroir where the wine was made.
D Notes on the winery’s philosophy or practices.
E Importer or distributor, which might share your taste in other wines.
F Detailed information about the grape varietals.
G Contact information, from an e-mail or URL to a QR code
7. A cheat sheet
Sometimes you need to parse the shelves or a wine list with a quick but savvy eye. Voilà! A shortcut guide to trendy regions and wine styles, and fresh rules of thumb for tasting without fear.
Colour and country:
When in doubt choose whites (like Albariño) from Spain, rosés from France and reds from the U.S. (California for bolder varietals and blends, Oregon for Pinot Noir)—a highly simplified matrix that rarely disappoints.
Stellar whites:
Namecheck white wines from Portugal’s Douro region and look out for Aligoté, a staple grape in white Burgundy blends now in the varietal spotlight.
German and Austrian cool:
We all know German Riesling and Austrian Grüner Veltliner are a food pairer’s friends: watch for Austrian Riesling as the next big thing.
Egg is the new oak:
The use of big, egg-shaped concrete ageing-vats rivals barrels and stainless tanks — labels and websites often “eggs-claim” it.
Regional shortcut:
The Loire Valley in central France is a current wine world darling for whites like Chenin Blanc and light reds and rosés featuring Gamay.
Catchphrase:
Vin de soif is a French (and sommelier) catchphrase for a light, quaffable wine that’s great with or without food.
8. High-tech wine
Winemakers use drones and tablet-controlled wind machines and watering in the vineyard: time to plug into wine-tech at home. Apps like Vivino and Wine Ring expand your cellar memory, The Sonic Decanter and Ullo reportedly pour better-tasting wine and the Coravin revolutionizes single glass pours without oxidation.
9. Everyday bubbly
The time-and-labour intensive traditional method for bottle-ageing Champagne justifies its price. Winemakers’ new embrace of the Charmat tank-ageing method (long used for Prosecco) means Moderately priced bubbly can now help you toast a small work victory or Taco Tuesday. From Ontario, try Lily Sparkling Wine VQA from Colio Wine or Pelee Island Secco VQA.
10. Wine in cocktails
Aromatized (vermouth) and fortified (like sherry) wines have long been essential ingredients in sophisticated drinks. Wine is now a full-fledged star of the cocktail bar, in sangria or Champagne cocktails, spritzes or Whisky Sours with a Red-Wine Float.
