"A generation ago, such gutsy New World reds were all the rage, but now, lamented the winemaker, gen Z was more interested in lighter, cooler-climate wines, lower on the alcohol and brighter on the palate. He had two theories on this. One was vanity: no one on Instagram or TikTok wants to drink a red wine that stains their teeth, which is bad news for producers of high-tannin wines such as malbec and cabernet."
"Aussie shiraz is the archetypal sausage-on-the-barbie wine; Argentinian malbec is a steakhouse cliche; and, in France, malbec is mainly grown around Cahors in the south-west, land of heavy cassoulets and fat-tastic maigrets de canard. You need something with a bit of muscle to stand up to all that. So it stands to reason that as meat becomes less central to our plates, a little of the prestige may fall away from your classic, ahem, meat wines."
"Just as plant-centred cooking requires a little more creativity than, say, frying a steak, so, too, does matching wines. A floral white with a little acidity is an excellent match for green spring vegetables: think Austrian gruner veltliner and Spanish (or Portuguese) albarino, or the rarer albillo. Then again, it rather depends on how you're cooking said veg. If you're adding a little char, you may want some oak."
Wine preferences are shifting among younger consumers away from traditional full-bodied reds like Australian shiraz and Argentine malbec toward lighter, cooler-climate wines with lower alcohol and brighter palates. Two factors drive this change: social media influence, as high-tannin wines stain teeth and photograph poorly on Instagram and TikTok, and evolving Western diets with less meat consumption. Historically, robust reds paired with heavy meat-centric dishes, but as plant-based eating increases, these wines lose prestige. Pairing wines with vegetable-focused cuisine requires more creativity than traditional meat pairings, with options including Austrian gruner veltliner, Spanish albarino, and wines selected based on cooking methods like charring or cream-based preparations.
Read at www.theguardian.com
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