There is a way to respond to market pressure that does not rely on big slogans, but on concrete choices: an updated production rule, a formal name for an existing style, a more precise reading of place. That is what is happening in two Italian denominations, Morellino di Scansano in Tuscany and Valpolicella in Veneto. […]
For a while, the coffee market went through a phase many had been waiting for: very high prices, solid demand, export numbers rising fast. Arabica futures reached historically high levels on international commodity exchanges, some East African origins recorded notable revenue gains over just a few years, and in countries like Uganda and Ethiopia export […]
The beer market is contracting in several European countries, and the industry keeps circling back to the same question: how do you connect with people who are drinking less, or simply drinking differently? Low-ABV beer has moved back into the spotlight as one possible answer. On paper, the segment has clear appeal; in practice, it […]
What should a coffee shop be today? The question sounds simple, but the answer is becoming more layered. In some markets, venues are reworking their layouts to welcome remote workers, turning into something between a café and a shared office. Elsewhere, especially in the United States, drive-through formats built around speed and personalisation continue to […]
In summer, serving some red wines slightly chilled is finding room in specific settings: restaurants attentive to service, producers focused on drinkability, and consumers looking for wines that feel more immediate. This is not a wholesale shift in wine culture, nor a uniform change. It is a small but telling sign that warmer weather pushes […]
In the non-alcoholic drinks space, a clear pattern is starting to emerge: rather than simply standing in for alcohol, some products are trying to build a distinct identity of their own, based on sharp, unexpected and sometimes deliberately divisive flavours. It is better read as a set of signals than as proof of a fully […]
There is a point at which a category stops feeling like a niche experiment and starts saying something broader about how we drink. With functional hydration, though, the picture is still made up mainly of selected signals, visible in different markets and in different forms: plant waters, sports drinks redesigned for more everyday use, and […]
There is a particular moment when you sit down at a bar, open the menu, and then close it again. Many drinkers tend to return to classics like the Negroni, Margarita, or Whisky Sour. The choice makes sense: cocktails are expensive, the risk of ending up with something you do not enjoy is real, and […]
There is a precise moment when the drinks aisle stops being easy to read. It does not happen overnight, but the result is visible: shelves now hold functional waters, prebiotic sodas, drink mixes, cold brew bottles and canned mocktails, all with polished packaging and all with a different promise. In this landscape, function alone is […]
There is a point at which aperitivo stops being just a time of day and becomes a language of drinking. Not necessarily a revolution, more a series of tests: cocktails built in unusual ways, mixers that lean into more distinct aromatics, alcohol-free aperitifs trying to find a clearer role at the table. In these selected […]