Preferabli’s software could be a gamechanger for the UK market

Picking a wine can be difficult; it can depend on everything from mood to the weather. But what if there was a way around this internal battle?

Indian whisky: staking its place in the spirits world

What do you think is the biggest-selling whisky in the world? Johnnie Walker? Jack Daniel’s? Nope. It is in fact Officer’s Choice, an Indian whisky unable to be sold as whisky in the UK or EU because it contains molasses spirit. However, India is now producing increasingly sophisticated single malts with brands like Rampur, Indri and Paul John setting their sights on the British market.

How the wine sector can navigate Trump’s trade war

Thanks to “Trump 2.0, tariffs are coming. It’s not a matter of if, but when”, WSTA chief executive Miles Beale said at a standout Wine Paris conference, where leading industry figures gathered to discuss how to manage and offset mounting geopolitical tensions and trade wars on the global wine trade.

Rosé terroir in the pink

Rosé expert Elizabeth Gabay MW makes the case for serious styles to sit alongside reds and whites at the top table.

IWSR data: Global wine sales portray industry turbulence

An emerging global data picture courtesy of the IWSR shows that wine sales are diverging from that of spirits, beer and ready-to-drink (RTD) beverages, as alcohol spend around the world continues to lag behind disposable income.

EPR headaches: the key concerns surrounding the policy

The Extended Producer responsibility (EPR) for packaging scheme is yet another headwind in a now long line of challenges facing the UK drinks trade, with its implementation already well under way, but – some would say predictably – dogged by a lack of clarity and various unknowns.

Indies Survey 2025: uncertainty reigns

As the usual business headwinds seemingly turn to a howling gale, we once again
ask the independent merchants’ sector for their take on what the year ahead holds.

AI & wine education: a potential game changer for teaching

AI fear is a very real phenomenon and an ongoing concern for many as we head deeper into 2025. From governments folding AI into their models for economic growth, to the launch of Chat GPT in 2022 putting generative AI into the hands of people everywhere, the question of what exactly humans will bring to the table in the next 10, 20 or even 100 years, seems an increasingly urgent question.

Expanding horizons: the Eastern European and Balkan styles in vogue

For the UK wine trade, 2024 was the year Central Europe and the Balkans went mainstream. A series of tastings highlighting wines from around the region, from countries within it (notably Hungary and Bulgaria, even tiny Moldova) and regions within countries (Hungary’s Tokaj, Serbia’s Vojvodina) dotted the London events calendar, with high attendance levels showing the scale of interest. Coming up is Furmint February, the annual event highlighting Hungary’s best-known variety; and in early spring, a second pan-CEE (Central and Eastern Europe) tasting.

Drinking in EDI: Five years of Be Inclusive Hospitality

This year marks five years of Be Inclusive Hospitality (BIH). From the outset, we set out to build a thriving community of individuals and businesses committed to advancing equity, diversity and inclusion (EDI).

Pride and prejudice: the great closures debate

“Prejudice”, according to the American journalist E. B. White, “is a great time saver. You can form opinions without having to get the facts.” As closure manufacturers fight tooth and nail to widen distribution in key markets, that aphorism feels extremely poignant today.

Gru-vee voyage: an ever-evolving style

Austria’s flagship grape variety is a sommelier favourite, and rightly so, with plenty to offer restaurant wine lists in terms of its broad range of styles and notable food friendliness. While it might not be quite the heyday for Grüner Veltliner in the UK on-trade that it once was, it’s a grape well worth exploring, particularly as it continues to evolve stylistically.

Duty rises: how have they impacted the drinks trade?

The challenges facing the Treasury are almost too numerous to count, but alcohol duty receipts show tax rises on everything from Beaujolais to Bunnahabhain have drained HMRC’s coffers yet further.

Sober curious: why events should expand their drinks offerings

Hospitality events are way behind the curve when it comes to their alcohol-free drinks offering, according to a new report published by the team at Club Soda. It shines a spotlight on a sclerotic system in which wholesalers, distributors, venues, event organisers and caterers express good intentions in the area yet routinely underdeliver.

Festive on-trade: divergent fortunes for wine and spirits

The festive period is the most pivotal time of year for wine and spirits in the on-trade and a strong yuletide performance is an essential indicator of a venue’s financial health. The prospect of venue closures has been a concerning spectre for hospitality and a good Christmas showing can buoy operators for the year ahead.

Decoding ProWein’s 2025 business report

The wine industry, be it producers, exporters, importers, wine merchants or hospitality, has had to navigate a litany of headwinds over the past year. From the ever-evolving climate picture to changing consumer tastes, new and persistent challenges mean assessing the temperature and mood of the industry is more important than ever. Step in ProWein’s 2025 business report.

New Zealand’s Sauvignon Blanc conundrum

To SB or not to SB is the question facing the Kiwi industry, as James Lawrence reports.

Strategic evolution: what's next for Australia's big brands?

Show time: Which trade fairs are worth the trip?

Love them or loathe them, international trade fairs remain a key focus for movers and shakers in the UK. Not even the 5am red eye to Düsseldorf can dissuade intrepid buyers from saddling forth to Prowein; more than 50,000 visitors slurped and sluiced their way through 13 packed exhibition halls in 2024.

CTZN wine: Artistry or algorithm?

As Australia’s first AI-curated wine makes its way to the UK, Jo Gilbert asks, is this the future of wine?