Hooray! WINELIFE edition 97 is in shops and on the mat with our loyal subscribers.
The enthusiastic winegrowers of Saint-Pourçain, who want to put their region back on the map with their quirky tressalier grapes, the top chef who has been building up a phenomenal wine collection for his guests since 2009 and the professional taster who spends a whole day meticulously selecting orange wines for WINELIFE magazine: they are all bursting with love for wine. And you can feel it when you interview them, stand next to them at a tasting or have a seat in their restaurant. All this enthusiasm automatically makes me happy. That is why I can't help but write positively about wine.
Of course, it is not always celebration. The sector is struggling with economic challenges: wine supply is out of balance globally, production and consumption are changing, bankruptcies are lurking and climate is literally a hot topic.
But there is also good news: the harvest is in. Freshly squeezed grape juice is now maturing in barrel and winemakers are energetically working on the new wine. Fortunately, 2025 promises to be a wonderful vintage. Moreover, wines are becoming healthier, a trend that seems irreversible. I don't just mean all the non-alcoholic varieties, but also to wines made with plant-based alternatives to sulphite, adieu château migraine! Of course, even with these wines applies: less is more. So enjoy in moderation and let WINELIFE help you choose the very best wine to drink without a hangover.
WINELIFE edition 97 is available here.
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