Riesling, rose and blue wine: What you’ll be drinking in 2018

FROM green, orange and blue wines to the renaissance of riesling, rose and sparkling reds — these are the wines you’ll be drinking, and Instagramming, this year.

CHAMPAGNE has gone flat.

Prosecco is, like, so 2016. And the chardonaissance has been swallowed by the #yeswayrosè movement.

Welcome to the New Wine Order — where orange, green, blue and pink wines reign supreme and nobody puts frosè in a corner.

Here’s what’s hot and what’s noble rot in the wine stakes of 2018.

14 WINE TRENDS TO LOOK OUT FOR IN 2018

To quote Billy Joel: “A bottle of white, a bottle of red, perhaps a bottle of blue instead.” Picture: Gïk wine.

ORANGE YOU EXCITED TO TRY THIS WINE

You won’t need Skittles to taste the rainbow in 2018.

With wines of every colour now hitting the market, you can drink the rainbow instead. One of the wine colours we’re hoping to see a lot more of this year is orange wine. This is a style of skin-contact white wine that is already popular in Slovenia (which is credited with its origin) and the Republic of Georgia and, with increasing numbers of Aussie producers taking on the golden hue, we’re likely to see more of these complex bottles hitting wine fridges in 2018.

“Orange wines are white wines that are made in the same style as reds,” wine expert and City Wine Shop sommelier Gabrielle Poy says.

“During winemaking, white wines are separated from skins early in process, but orange wines are fermented on their skins, which provides a lovely depth and aroma. It can also give the wine a really interesting mouth feel thanks to the increased tannins from the skin contact, which is something we’re not used to with white wines.”

MORE: VICTORIAN WINE HAS GONE TO THE DOGS, LITERALLY

So who’s making them, we ask. “We’ve seen a lot of younger Australian producers experimenting with orange wines,” Gabrielle says. “Some people might allow skin contact for just a few hours and others might leave them for weeks or even months.”

Want to try one? Gabrielle says Byran Martin, of Ravensworth Wines in NSW, is doing some really interesting things in the orange wine space. The 2017 Cullen Amber Wine has also been causing quite the stir.

But, she warns, it can be a case of buyer beware when it comes to trying this style. If you’re not ready to commit to a bottle, she says head to your local wine bar to try before you buy. “They are great with food,” she says. “Cheeses especially, because they have that extra grip from the skin contact.”

Dessert wine, Spanish style.

VINO NARANJA

So, as well as orange coloured wine, wine made from oranges is also a thing. Thank you, Seville. Vino de Naranja, which literally translates to ‘wine from oranges’, is a Spanish-style dessert wine made using a sherry (or other white wine) base, flavoured with macerated orange peel and then aged to achieve a dark brown/orange colour — an Andalusian specialty. Some creative Spanish winemakers are even putting a twist on the classic orange, creating wines using mandarin, grapefruit and even blood orange.

GREEN WITH ENVY

The Portuguese have been drinking green wines — or Vinho Verde — for more than 100 years. Now, thanks to social media, the rest of the world is starting to catch on. And no, by ‘green’ we’re not talking about the sustainable or ‘natural’ wine trend.
In Portugal, Vinho Verde is not a grape variety. It refers to wines produced in the Denominacao de Origem Controlada (DOC) — or the demarcated region of Vinho Verde, which happens to be the biggest wine region in Portugal. While the name literally translates to ‘green wine’, it actually means young wine and encompasses red, white and rosé wines that are light, fruity and fresh, and best consumed soon after bottling. Here is one you can buy locally.

Move over Ghost Drops, we’re all about blue wine this winter. Picture: Gïk wine

BLUE, BLUE WINE

Once again, the Spaniards are, like, so on trend, with their latest made-for-Instagram grape juice concoction fast becoming a social media smash hit. If this wine were a song, it would definitely be Blue by 90s one-hit Europop wonders Eiffel 65. Produced by Spanish-based company Gïk, the violet-hued vino is described on its website as being a “sweet and blue drink with 11.5 degrees of alcohol”, made from grapes that come from different Spanish and French vineyards, and sweetened with non-caloric sweeteners.

“Gïk is produced through a pigmentation process. Firstly a base is created from a mixture of red and white grapes, which is then added to two organic pigments; indigo and anthocyanin — which comes from the very skin of the grapes used to make wine,” the company’s website reads. Right, now we’ve seen everything.

PUT A LITTLE SPRITZ IN YOUR STEP

From frose (frozen rose) and friesling (frozen riesling) to spritz, pre-mixed sangria, spiked popsicles and even chilled reds — Aussies are lapping up chilled wine-based drinks.

We’re mad for SOFI — a refreshing take on the classic pre-mix, made with all-natural blood orange and bitters, poured over riesling with a splash of sparkling water. Aldi’s ready-made Sangria is a shopping trolley staple. We love cooling off with a Prosecco and Peach Bellini — popsicle, that is. And, according to bartenders, iced red wine is becoming an increasingly popular order. Obviously because it makes drinking red-wine year round much more enjoyable. *Heads up: This trend is still in its infancy (see: it’s maybe just me) so if you’re not ready for the judgement that comes with ordering a red wine with two ice cubes in it — drink it at home instead. Then, instead of ice, you can get your chilled red straight from the refrigerator. Winning.

Sherry vintages are all the rage at Seppelt.

OH SHERRY, OUR LOVE HOLDS ON

Speaking of Spain, get ready for a Sherry resurgence. Like, big time. We’re not sure when it happened, but at some point Sherry became that sickly sweet wine that we use only for cooking and nightcaps.

But, to quote the great Steve Perry, “Oh Sherry, our love, holds on, holds on.”

Thankfully, our much more cultured Spanish comrades have Sherry down to a fine art.

There are a variety of styles, ranging from the straw-coloured, bone-dry Fino to the dark, rich, syrupy Pedro Ximénez. It matches beautifully with food and, if you're avoiding the super syrupy stuff, is a versatile, easy-drinking wine.

CAVA YOUR NAME INTO MY HEART

As if Sherry wasn’t enough, we also have the Spaniards to thank for what is likely to be the next Champagne supernova: Cava. Cava is a Spanish sparkling wine made in the traditional Champagne method, but is fruitier, less tart, less complex, and less expensive than actual French Champagne (it’s pretty much ticking all the boxes).

And it just got fancy. Spain’s government last year approved 12 ‘grand cru’ Cava grape-growing sites to sit above all others in a new premium classification designed to promote single-vineyard wines. So, if you want the finest Spanish fizz, look for bottles with the official Cava de Paraje Calificado logo.

Join the #yeswayrose movement.

#ROSÈALLDAY

Maybe it’s because rose’s dusty pink hue is made for Instagram, or maybe it’s because it is the ideal drop when you don’t feel like a white wine but it’s too hot for a red — but there is no denying rose’s popularity is on the up.

“The quality of rose has really blossomed over the last few years,” Gabrielle says, “and we’re seeing a lot more high-quality wines being produced.

“We’re also seeing some really interesting Italian varietals being made into rose, like Aglianico, Sangiovese and Montepulciano. Their vines are also a lot less thirsty, which has been really helpful given water pressure restrictions.”

AUSTRALIA’S NEXT TOP WINE REGION

While Margaret River, Yarra Valley and the Barossa are always going to be big players in Aussie Wine, Gabrielle predicts a couple of local regions are set to become the new darlings of the industry.

MORE: BEST WINERIES IN VICTORIA

“Gippsland will be one to keep an eye on,” she says. “It’s so big and still a bit untapped, but we’re seeing a lot of interesting things coming out of the region.

“And let’s not forget the Riverina. Did you know that one in four glasses of wine consumed in Aus comes from the Riverina? Lately we’ve some of the younger generations go back there and they’re doing some interesting Italian varietals.

“We’re also seeing some great cool-climate Chardonnay coming out of Tumbarumba (NSW).”

Stay tuned.

SMALL-BATCH SIPS AND COLLABORATION CASES

Artisan wines are also going to becoming increasingly popular as winemakers and vignerons become more collaborative and communicative.

“People are wising up a bit and wanting a more value from their wines,” Gabrielle says. “They love to hear a story, or to try different varietals or wines from different regions.

“There are still people who love the big, bold, juicy ripe reds and others who love moscato with a bit of sweetness. I heard [winemaker] Gary Mills say that now is the best time to be a winemaker because there is nothing they can’t sell.

“It’s a really lovely microcosm — the market is younger and they’re very thirsty.”

Keg wine is going off tap in Victoria.

OUT OF THE BOX ...

New regulations mean cask wine might be on its way out.

... AND INTO THE CAN

But, on the other hand, we’re seeing lots more canned wine varieties — which is great for picnic-goers and those evenings when you really feel like a glass of wine, but don’t want to have to drink a whole bottle. Cans are also easier to transport and recycle, Gabrielle says, which is a bonus.

WINE ON TAP

Wine kegs are another trend we’re likely to see take off in 2018, with increasing numbers of bars and restaurants putting wine on tap. This is a cost-effective and environmentally friendly option.

Cannonau and crystal-clear waters are what Sardinia is famous for.

EUROVIGNON

In terms on international wines to watch out for, Gabrielle says Sardinia (Italy) is bringing some really interesting wines to the table. Think Cannonau and Vermentino.

“And we’re still seeing some great things coming out of Sicily (Italy) and Beaujolais (France).”