A Wine Trend for 2022 to Keep Your Eye On (Newsletter #13)
I've been away, but I'm back! And we're talking natural wine trends today.
First of all, hello! I'm sorry I took such a long hiatus but I hope the holidays are treating you right and you're all staying healthy and cozy. There's a lot to catch up on but we’ll start with something quick today...
Let's talk about co-ferments and fruit wine! Fruit wine is like a cousin to regular wine -- a wine made by fermenting any fruit, other than grapes, including: apples (aka cider), plums, pears, berries, dandelions, and/or elderflower + many, many more. Fruit wines generally need to be loaded with sugar to make the alcohol thing happen.
Recently however, I've noticed many natural wine companies taking advantage of other fruits and co-fermenting them with their wines to create new and unique versions of fruit wine, ciders, and co-ferments—without the many additives of regular fruit winemaking.
This untraditional method to wine making is nothing new, but more and more producers are taking advantage of creating a more unique juice and entering the conversation as an additional option in sustainability. For many, it's an opportunity to use fruits that might be more readily available than grapes. And given recent changes in weather patterns like fire season, dry summers or early frost, where grapes might become scarce; fruit wine and co-fermenting is a way to adapt wine making to an every changing climate. For those concerned about producing less waste, these production methods are also another advantageous way to reduce waste by finding new and valuable uses for what’s available or reusing byproduct (like in the piquette method).
Flavors range, of course but these wines are similar to regular wines, though a bit lighter in body/ABV. (Think 8-10%). They're great for chilling and sipping on hot summer days, chugging like juice with your favorite lunch or.... BREAKFAST WINE? Jk, not sure about breakfast wine, haven't tried it yet but I'm sure it's delicious before noon too.
I started to notice this trend earlier this year (although, it's been on the rise for a few years now) and would absolutely expect to see more brands and producers making their own version soon. I'm excited to see the new evolutions and innovative ways wine companies are adapting to an evolving industry!
Here are a couple fruit co-ferments I love currently and I think you will too: