The people and places that are changing the wine scene in the West
Written bywritten by Sara SchneiderOctober 19, 2010
Share this story
Photo by Alex Farnum
1 of6Photo by Alex Farnum
The 6 need-to-know wine trends for 2010
We delved deep into the bustling Western wine scene for this year's Wine Awards, and in the process uncovered some of the top trends in the industry. Here's what's happening right now in the West's thriving wine regions.
Trend: Greener wine
Natural Process Alliance is delivering wine to restaurants in two Earth-friendly ways: reusable, bottle-size stainless-steel canisters (which get picked up and re-filled); and kegs to serve on tap (left).
No bottles to make, transport, and recycle. And these reusable containers save the environment big-time on the waste and carbon-footprint fronts.
Photo by Jeffery Cross
2 of6Photo by Jeffery Cross
Trend: Best wine gadgets
J. Bookwalter Winery and Wine Lounge in Richland, Washington, is a hub for great wine, cheese, charcuterie, and live music. Since owner and winemaker John Bookwalter opens thousands of bottles a year, we turned to him for the best tools for pouring and storing.
You can minimize drips by twisting the bottle as you finish pouring. But you can avoid them altogether with a thin Mylar disk that rolls up into the neck of the bottle for a clean finish. DropStop pour spout, $5.99/pair;amazon.com
Spray Private Preserve into open bottles, then recork them. A wine-friendly inert gas replaces oxidizing oxygen, and stoppering the bottles keeps more air from getting in. $12 for a 120-use bottle;wineenthusiast.com
Freebie advice: Bookwalter recommends storing bottles cool or cold—reds at 54°, whites in the fridge.
More Videos From Sunset
Trend: Washington wines
A new winery is licensed every week or so in Washington. Swirl and sip through these intense-fruit, great-acidity reds to understand what all the fuss is about.
The French have been blending varieties for centuries; now more and more vintners here are making better wines this way. These three Bordeaux blends will convince you that mixing it up is a good thing.
Palate Food + Wine, our new favorite wine bar in Glendale, California, is an epicenter for wine lovers. Wine director Steve Goldun gives us a peek into what his customers are drinking.
What’s hot: Goldun says Pinot Noir, Sauvignon Blanc, Riesling, and Rhône varieties (Syrah, Grenache, Viognier)—from both Europe and the West, as long as the wines are value-oriented. Younger drinkers tend to be more adventurous and less likely to drink the same wine twice; they graduate from Trader Joe’s when they realize that $2 or $3 more per bottle makes a big difference.
Exploding trend Goldun loves: Sustainably farmed wines, which tend to be handmade, with a noticeable uptick in character. These natural wines are becoming a big part of the Palate business.
Bottle that recently blew him away: Donkey & Goat 413 Rhône blend ($32) from El Dorado County. Elegant, balanced, concentrated … and natural.
Photo by Jeffery Cross
6 of6Photo by Jeffery Cross
Trend: Anything But Chardonnay
The ABC (Anything But Chardonnay) movement’s catching on. Introduce yourself to one of these special alternatives.