Every sommelier I talk to lately seems to be on a mission to get people drinking something unfamiliar. And honestly? I’m here for it.
At a dinner party last month, our friend who works in wine brought a Greek Xinomavro instead of the expected Burgundy. Half the table had never heard of it. By the end of the night, three people were asking where they could buy a bottle. There’s something special about discovering a grape variety that opens up a whole new world of flavors.
Georgian wines have started showing up on lists I never expected. Portuguese varieties beyond Port and Vinho Verde are getting serious attention. Even some obscure Italian grapes that most people can’t pronounce are finding their way onto sommelier recommendation lists.
Wine distributors have noticed the shift. I was talking to a rep recently who said their company has completely expanded their portfolio beyond the usual suspects. Small importers who specialize in weird, wonderful bottles from regions most Americans couldn’t find on a map? They’re actually thriving.
What drives this trend, I think, is that adventurous diners genuinely want to be surprised. They’ve had the Cabernet and Chardonnay. They want to try something that makes dinner memorable. Sommeliers who can tell a good story about an unfamiliar wine create these moments that stick with people. That builds loyalty in a way that pouring the safe choice never will.
