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NEW NORMAL

WHAT FUTURE DO WORLD

PERSONALITIES EXPECT?

ALL OF THESE FAMOUS NAMES ARE AN- Individual portions were a problem in wine
SWERING ONE QUESTION ONLY: „WHAT IS packaging, for a long-time customers in re-
THE FUTURE OF WINE IN GASTRONOMY?“ staurants, consumers had to share the same
wine on the table or have some wines served
Offer suggested wines for each food entree, „by the glass“. In Argentina, several wine-
partner with restaurants to offer a similar pri- ries are showing up with wine in cans, there
cing structure to what the wines can be pur- are more than 20 different brands today in
chased for at the wineries by club members, the market with styles that cover from sweet
still allowing the on premise establishments, sparkling white wines to traditional still reds.
to make a profit on wine sales delivered with This helps gastronomy “to offer” wine on dif-
their meals. The pairing will make both the ferent occasions such as picnics, after hours or
food and wines awesome together. Smaller “aperitifs”.
packaging will help to offer the consumers the There is a huge organic wine move in Argen-
option of pairing the perfect wine with each tina, mostly led by millennial producers and
course all in the comfort of their own homes. consumers. Also, bio wines are very trendy
Bonnie Villacampa, founder of the Texas In- today. As in other regions, big city wine bars
ternational Wine Competition and the Argentinian sommeliers are filling

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