Another great article from the Wall Street Journal on the future of winemaking!
I have always been a fan of Organic and Biodynamic farming for wine and welcome a return to the "old days" of winemaking, where wine was made from grapes and wasn't a manufactured product. (if you ever want to give yourself nightmares, do an internet search for "list of approved additives for wine"). Biodynamic wines are the way to go!
Also, I love their list of new wine regions that are thriving due to global warming. I look forward to trying those soon! They forgot about Austria and Germany, however. A few decades ago it was hard to get grapes to ripen here, now they are starting to produce incredible, powerful reds with great earthy qualities! Try out my favorite, Tinhof's "Zwei" Zweigelt around $18 and the Koehler Ruprecht Pinot Noir around $20. They are even starting to grow hot weather loving grapes like Syrah!
Furthermore, tthe future of wine will involve llearning lots of new regions other than Napa, Chianti, and Bordeaux. There are lots of new wine appelations popping up all over the world that are just as good as the more famous regions, at a fraction of the cost.
If you like the wines from Spain, try Potugeuse wines! They are practically giving them away right now in order to get onto the world's wine scene. For a wine that will knock your socks off at an everyday price, try Maria Mora Reserva around $15 or for a great alternative to expensive Cabernet, try Julia Kemper's Touriga Nacional at $21.
If Barolo is your poison, seek out some Aglianico from Campania. Try Fontanavecchia's from Taburno. It drinks a lot like a Barolo for less than $18!
If you prefer French wine, look to some of the new appelations in the Languedoc. Try the wines from Bandol, Maures, and Pic St. Loup. They are all similar to a good Rhone blend, but a bit more powerful and a touch more earthy. Try La Croix Peyrassol at $15 and Ermitage for $18. You will definitely get more complexity and flavor than you expect for that price!
We may have to learn a lot of new regions for fine wine in the near future, although it sounds like they will be made more responsibly and with less chemical additives than some of the "bulk" wines we currently have to sidestep. The future looks bright indeed!