2026 Flavor & Food Trends Wineries Can Use

Too many wineries cling to “the way we’ve always done it,” and it is obviously not working for many winery operations right now. Traditional winemaking has its place, but tradition alone won’t help you stand out among thousands of competing brands in today’s challenging market.

The opportunities I see across my winery clients are massive, but most wineries outside of the brands I work with are leaving these opportunities behind.

That’s why DGW is bringing you something different. As someone who tracks annual flavor trends, I’ve collected a series of predictions for 2026 that could unlock entirely new markets for forward-thinking, creative wineries. These are strategic trends that acknowledge where consumers’ tastes are actually headed, especially amongst Gen Z and Millennial generations. 

I know this isn’t the usual industry conversation. Wine traditionalists often resist these discussions entirely. But here’s what I tell my clients: burying your head in the sand and doing same-old, same-old isn’t a strategy.

The wineries that will thrive are the ones who honor their craft while staying curious about where consumer preferences are headed. What if the next breakthrough for your brand isn’t about changing your winemaking, but about understanding the trends your ideal customers are already speaking?

Let me show you what’s emerging on the horizon for 2026…

The 2026 Flavor of the Year

The flavor forecasters have spoken, and 2026’s spotlight is on rich, dark red berry profiles: specifically black currant and black sweet cherry. While different flavor companies emphasize slightly different nuances, they’re all circling the same deep, luscious berry territory as popular during this year.

Here’s why this should light up every winemaker’s radar:

These aren’t foreign flavors to wine, they’re classics. Black currant is the go-to descriptor for Cabernet Sauvignon, while cherry notes define Merlot, Pinot Noir, Gamay, and Syrah amongst many other red varieties. 

The difference? Now you can leverage these flavors strategically, not just poetically.

Here’s the insight most wineries miss: American consumers gravitate toward bold, recognizable flavors rather than subtle, nuanced ones. Yes, wine marketing loves its “hints of black currant” and “notes of fresh cherry,” but consumers want flavors they can taste, identify, and easily name. This isn’t a limitation. It’s now your competitive advantage.

The opportunity is especially ripe if you’re:

• Already exploring ready-to-drink (RTD) wine products.
• Running wine cocktails in your tasting room.
• Looking for approachable entry points for new wine drinkers.

Consider the classic kir, which is white wine mixed with crème de cassis (black currant liqueur). This beloved cocktail is already aligned with multiple 2026 trends (more on that below), and it’s begging to be reimagined as a premium RTD offering or visually appealing cocktail in your tasting room. Think variations: rosé kir, sparkling versions (kir royale), and seasonal riffs as these variations align with the diversity and creativity Gen Z and Millennial consumers crave.

But don’t stop there. These dark berry flavors open doors across multiple formats:

• Spritzers with natural black currant or black sweet cherry forward flavors,
• “Wine + flavor” bottled wines that bridge the gap between wine and flavored RTD cocktail beverages,
• Craft, packaged RTD cocktails that showcase your wine as the premium base ingredient,
• Ingredients for better marketing how your wines can be used in cocktails, focusing on visual aesthetics. 

The canvas is yours: paint outside the traditional bottle. 

Nostalgia Is In

Nostalgia isn’t just a trend, it’s a cultural anchor. After years of global uncertainty, Gen Z and Millennials, now your core consumer base, are seeking comfort in the familiar. The 1990s are having their moment, and this wave isn’t cresting anytime soon.

But here’s what makes this powerful for wineries: today’s nostalgia isn’t about recreation, it’s about reinvention. Think less “museum piece,” more “greatest hits remix.” Delish demonstrated this brilliantly with modern recipes that capture ’90s nostalgia while feeling completely current. That’s your blueprint for how wineries may be able to generate or use some of these nostalgic flavors and foods to their advantage.

The Rocket Pop Phenomenon

Remember Rocket Pops? That iconic red-white-blue frozen treat (cherry, lemon-lime, blue raspberry flavor combo) that dominated the ’90s and 2000s? It was a top flavor in 2025, and you’ll see its presence continue in 2026.

Your first thought might be: “I can’t make Rocket Pop wine.”

Let me reframe this for you three ways:

1. Yes, you actually could. I’ve seen this flavor profile successfully integrated into wines and premium alcoholic beverages. It’s been done, and it can be done well.

2. Think beyond the bottle. Use nostalgic flavors for:

• By-the-glass wine cocktails in your tasting room.
• Wine slushies (fresh or take-home mixes).
• Seasonal RTD offerings.

The Storm Cellar’s Owner and Winemaker, Jayme Henderson, proved that sophisticated wine cocktails can be a cornerstone brand feature, not a gimmick. Our interview with Jayme featured just how integrative wine cocktails are for their wine brand. Listen Here.

3. Get creative with marketing. What about a limited-edition “Summer Trilogy” trio pack with forward flavors reminiscent of Rocket Pops: a cherry-flavored wine, citrus-forward white, raspberry rosé? You’re not making blue wine (please don’t because this is hard), but you’re capturing that nostalgic flavor memory in an elevated, upselling format.

Sophistication and Fun Aren’t Mutually Exclusive

I know some wineries worry that playful flavor trends compromise their serious image. But sophistication isn’t about being somber. It’s more about execution. A thoughtfully crafted ’90s-inspired wine cocktail or pairing experience can be both whimsical and refined. Again, our interview with Jayme from The Storm Cellar easily illustrates this point. 

Not ready for formula wines? Lean into nostalgic food pairings instead. Host a “’90s Remix” tasting event pairing your wines with elevated versions of decade-defining foods. Read below for inspiration.

The Nostalgia Timeline: Plan Smart

Here’s the reality check: trending flavors have a shelf life of 1-3 years before the next wave hits. This isn’t about building your entire brand around Rocket Pops. It’s about learning how to ride cultural moments to attract new customers and create buzz around your wine brand. Think limited releases, seasonal features, and special events. (Author’s Note: Many of these topics, we will discuss in future Season 2 podcast episodes.)

Your ’90s Flavor Inspiration Guide

Beverages That Defined the Decade:

• Snapple Kiwi-Strawberry
• AriZona Iced Tea
• The Cosmopolitan (yes, Sex and the City made it iconic)
• Sunny Delight
• Capri Sun
• Zima 
• Clear Sodas (the “clear” craze was real)

Snacks & Treats:

• Gushers Fruit Snacks
• Pop-Tarts 
• Toaster Strudel
• Hubba Bubba and Big League Chew Bubble Gums
• Ring Pops
• Airheads
• Teenage Mutant Ninja Turtle Ice Cream Bars

The Underdog: Honeycrisp apples, which hit the market in the ’90s and revolutionized apple culture.

Modern Food & Wine Pairing Opportunities

Host a “’90s Nostalgia Night” or “90’s Remix Tasting” featuring wine pairings with classic or elevated versions of:

• Bagel Bites (elevated option: artisanal flatbreads)
• Salsa and Chips (elevated option: craft a salsa inspired by flavors in one of your red wines or add a mole sauce using your red wine as an ingredient)
• Italian-Inspired Cuisine: sun-dried tomatoes, pesto, tiramisu, ice cream desserts (the ’90s Italian food craze was real)
• Seared Sesame-Crusted Tuna: every upscale ’90s menu had this and it is still popular today (elevated option: seared tuna as a sushi roll)
• Chicken Caesar Salad: the ultimate ’90s power lunch
• White Chocolate: Introduced in the ‘90s, white chocolate is still popular today. (For modern chocolate-and-wine pairing inspiration, check out our interview with Chocolate Sommelier, Estelle Tracy.)
• International Flavors: the decade that brought us fusion cuisine and classic or elevated options in this category are prevalent today
• Good Burger-Inspired Sliders: a nod to the Kenan & Kel cult classic

The magic is in the execution: acknowledge the nostalgia, then elevate it with your winemaking expertise.

Classic Cocktail Flavors

Riding alongside nostalgia is another powerful trend: the reimagined classic cocktail. Bartenders and beverage brands are dusting off vintage recipes and giving them contemporary twists, which creates a perfect storm of opportunity for innovative wineries.

Remember the kir I mentioned earlier? This is your invitation to help bring it back.

Here’s where most wineries get stuck: they default to the usual suspects: mulled wines, sangrias, and maybe a frosé if they’re feeling adventurous. These are solid options, but they’re also what every other winery is doing. The RTD market is crowded with the expected.

What if you went deeper into the cocktail canon instead?

Wine has always been a cocktail ingredient, but it’s been underutilized and under appreciated. I know it can also be a challenging ingredient for many wine brands to think about as an ingredient or RTD base. A well-executed wine-based spin on a classic cocktail can be revelation for today’s consumers, especially those who want the sophistication of wine with the approachability of a ready-to-drink format.

The key phrase here: if done well. This isn’t about slapping wine into any random cocktail recipe. It’s about finding classics where wine naturally shines or can replace spirits in ways that create something genuinely delicious and distinctive.

Think beyond the obvious. What wine-based classics have been overlooked? Which spirit-forward cocktails could benefit from a wine backbone? Where can your specific varietals add depth to timeless recipes?

Three Cocktail Movements Converging Right Now

The cocktail world isn’t just reviving classics, it’s actively evolving them in three distinct directions, each offering creative territory for wineries:

1. The Botanical Boom: Herbaceous, floral, and garden-forward flavors are everywhere. Think vermouth-style infusions, wine with elderflower, rosemary-forward aperitifs. Wine naturally carries botanicals beautifully. You’re already working with fruit that expresses terroir. Why not extend that expression with complementary herbs and flowers? Again, our interview with Jayme Henderson from The Storm Cellar illustrates this well. 

2. The “Dirty” Drink Revolution: Think: a 180-mocktail. Bartenders are turning traditional non-alcoholic beverages into alcoholic ones. And there is huge territory here in terms of possibility. Wine-based dirty drinks are still largely unexplored territory, but it is certainly something many wineries could do to catch regional attention. 

3. The Classic Revival (With a Twist): As mentioned, vintage cocktails are back, but with modern techniques, unexpected ingredients, or format innovations. This is where the kir fits perfectly, alongside forgotten wine cocktails waiting to be rediscovered. It’s simple to mix black currant flavor into a white wine. But if you can match black currant with an unexpected flavor addition – that could be magic in today’s trendy market. 

The creative playground here is massive. You can layer these trends or lean into one direction that aligns with your brand identity. The point is: wine deserves to be part of this cocktail renaissance, and wineries that move first will own this space.

Remember, these are trends. These are quickly consumed and then expectorated as sameness starts to dominate the playing field. Obviously, they are not for everyone, but for the wine brads that are ready to differentiate, these trendy tidbits could be your niche. The point here is that we are not talking about catching these generations; we’re meeting them where they are.

This is where your winemaking expertise meets science, and where you can create something that stands apart in a sea of sameness. If you need help, consider joining our DGW Elite Membership to ask for assistance or become a DGW Client today. Email [email protected] for opportunities! 

The views and opinions expressed through dgwinemaking.com are intended for general informational purposes only. Denise Gardner Winemaking does not assume any responsibility or liability for those winery, cidery, or alcohol-producing operations that choose to use any of the information seen here or within dgwinemaking.com.

References

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