What is the connection? Practically of course with the weather phenomena such as storms and extreme summers, which can lead to guests not coming or being able to come. But that is of course only a very small part of the impact. Sommeliers put together an assortment of wines and beverages that matches the establishment's cooking style as well as the guests' preferences.
One of the trends in recent years is certainly the search for drinks with no or less alcohol. However, as temperatures rise and the grapes become more mature, the potential alcohol content increases. Many winemakers are already intensively addressing the subject of how to reduce the alcohol level without having to resort to immature grapes or technical measures. As sommeliers, we can support the winegrowers here and exchange ideas with them in a spirit of trust. We can look into wines made from less well-known or new grape varieties, for example PIWIs, more seriously and consider how these can be incorporated into a wine range. We can talk to the guests and dispel reservations they may have. We just have to do it.
At ProWein we will once again have the opportunity to discover lots of new things in a short time. Be it wine or any other drink that seems attractive (same but different ...).
