Let’s be honest: most “wine trends” are either (a) marketing, or (b) something a 24-year-old sommelier whispers about while pouring you 15ml of something that tastes like kombucha.

But 2026 has a few shifts you’ll genuinely notice in your glass — the kind that make wine more delicious, more interesting, and… more fun.

Here’s what to look out for this year.

1) Chill your reds. Yes, really.

If you’ve been waiting – like us – for the world to stop treating red wine like it must be served at the temperature of a 1970s lounge room, congratulations. Your moment has arrived.

Chillable reds are properly mainstream now: bright, juicy, lighter-bodied wines that taste brilliant a little cool (think 15–16°C, not “ice cold”. We’re not heathens).

Look for: Pinot Noir, Gamay, Cinsault, Grenache, lighter Sangiovese, fruity red blends.

Fabulous tip: 20 – 30 minutes in the fridge is your friend. It makes reds feel fresher, more vibrant, and dangerously drinkable.

2) “Delicious whites” are back — and they’re not all skinny and sour

There’s a quiet rebellion happening against whites that taste like lemon juice and regret.

In 2026, we’re seeing more whites with texture, savouriness, and actual personality — made to go with food, not just to be “low cal”.

Look for: Fiano, Vermentino, Assyrtiko (hello, Greece), Grüner Veltliner, Albariño, Chenin Blanc (dry styles especially), Skin-contact whites when done well (not when they taste like wet tea towel)

Fabulous tip: If you love white wine but want more “ahhh” and less “sharp”, chase texture — lees work, older vines, subtle oak, amphora, or just excellent producers.

3) Bubbles are getting serious (and not just for birthdays)

Sparkling isn’t just celebration wine anymore — it’s becoming everyday good taste wine. And the interesting stuff is expanding beyond the predictable.

Look for: Traditional method sparklings from unexpected regions, Grower-style fizz (small producers, real character), Italian fizz beyond Prosecco (Franciacorta, Trentodoc)

Fabulous tip: Serve sparkling with salty snacks, seafood or chips (fries or crisps, both equally good). It’s basically a food group.

4) “Less but better” is the new flex

This is the biggest shift: wine lovers (especially those of us who know what we like) are choosing wine more intentionally.

Not necessarily more expensive. Just more worth it.

Think: fewer random bottles that are “fine”, and more wines with a story, a place, and a producer you’d happily meet.

Fabulous tip: Buy the wine you actually want, not the wine you think you should want or happens to under $20. Paying a bit more has an exponential affect on qualilty.

5) The rise of the “I’ve never heard of that grape” grape

2026 is for curious palates. The safe choices will always be there, but more drinkers are chasing regional varieties and wines that feel like they come from somewhere real.

Look for for varieties that originate in:  Greece (Xinomavro, Assyrtiko, Agiorgitiko), Southern Italy (Nerello Mascalese, Frappato, Grillo), Portugal (so many native varieties it’s basically showing off)

Fabulous tip: If you’re bored of the same old, you don’t necessarily have to “switch brands”. Just switch varieties.

6) “Natural-ish” is maturing (finally)

The conversation is shifting from “Is it natural?” to “Is it good?”. Which is a relief for everyone.

We’re seeing more producers making lower-intervention wines that are clean, stable, and seriously drinkable — not cloudy science experiments.

Fabulous tip: If you’ve been burned before by ‘natural wines’, try again… but only with a producer you trust. Natural wine can be gorgeous. It can also be a personality disorder in a bottle.

7) Lighter bottles, better choices, less nonsense

This one isn’t glamorous, but it matters: more wineries are moving to lighter glass and smarter packaging.

And no, lighter bottles don’t mean cheaper wine. They mean wineries are finally acknowledging that shipping heavy glass around the planet is… a bit silly.

Fabulous tip: If you see a great producer in a lighter bottle, that’s often a sign of a modern, thoughtful wine business — not corner-cutting.

The only trend that really matters in 2026?

Drink what you love, with people you like, in places that make you feel alive.

And if you’d like a shortcut to the most delicious version of that… well, you know we have a few ideas here 😉