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Happy Monday! We hope you have a great week ahead. In this week’s DECORKED digest, we explore Champagne’s forgotten grapes, AI’s taste for white wine, and how climate and tariffs are reshaping global wine. Plus: the future of Virgin’s in-flight bars and why Australia’s Shiraz surplus has growers on edge. Dive in!

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🍇 French wine and cheese makers say U.S. tariffs would hit hard READ HERE

📰 Wine Paris introduces standalone no-alcohol event for 2026 READ HERE

📍 How Oregon’s queer wine festival is changing the game READ HERE

🍾 Carrie Bradshaw pops the champagne myth READ HERE

🔍 New metrics for wine competition medals READ HERE

💥 Discover the white wine wonder READ HERE

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WINE’S TOUGH TIMES BRING OPPORTUNITY

As U.S. wine consumption continues its multi-year decline, industry voices are urging a strategic shift toward education and deeper engagement with younger generations. With generational preferences evolving and competition from other beverage categories intensifying, producers are being challenged to adapt. Experts argue that investing in knowledge, authenticity, and accessibility could be key to reconnecting with emerging consumers and reversing the downward trend.

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RARE GRAPES REVIVE CHAMPAGNE’S ROOTS

A handful of forward-thinking Champagne producers are reviving nearly forgotten grape varieties like Arbane, Petit Meslier, and Blanc Vrai, grapes that once shaped the region’s identity but were nearly lost to time. Now, with a changing climate and a thirst for fresh expression, these rare grapes are finding their way back into blends and even solo bottlings. The result? A new chapter for Champagne that’s rooted in its past but pushing the boundaries of what it can be.

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FIGHTING SMOKE TAINT

With wildfire seasons growing more intense, researchers across the West Coast are working urgently to mitigate smoke taint in grapes and wine. From rapid-assessment tools using machine learning, to protective sprays and atmospheric risk modeling, institutions like UC Davis, Oregon State, and Washington State University are pushing forward with promising innovations. While barriers remain, from cost to vine sensitivity, these efforts may soon offer practical solutions to protect wine quality in a smoke-prone future.

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TARIFF THREAT CONTINUES FOR EU PRODUCERS

EU wine producers are bracing for potential chaos as the U.S. threatens to impose a 30% tariff on European imports by August 1. The proposed hike could severely disrupt trade, particularly for major exporters like Italy. Industry leaders warn that such tariffs would be tantamount to a near-embargo, threatening hundreds of thousands of jobs. With limited options for redirecting exports, the EU faces pressure to act fast. Countermeasures are already on the table as tensions between long-time allies escalate.

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VIRGIN BIDS FAREWELL TO THE MILE-HIGH BAR

Virgin Atlantic will phase out its signature in-flight bars by 2030, citing the need for additional seating space. The decision marks the end of a glamorous era that began in the 1980s, when Virgin became the first international airline to offer bars onboard. While nostalgic voices, including founder Richard Branson, once resisted the change, executives now say the shift reflects evolving travel priorities. For now, passengers can still enjoy bar service on select aircraft through 2028, alongside upscale offerings like English sparkling wine and bespoke cocktails.

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CAN AI JUDGE WINE?

​A new machine-learning model connects white wine ratings to their chemical makeup, offering insights into what compounds shape consumer preferences. Researchers hope to expand it with tasting notes and expert reviews to refine how quality is understood.

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AUSTRALIA’S RED WINE GLUT DEEPENS

Despite sluggish red wine demand, Australia crushed more red grapes in 2025, driven by a strong Shiraz harvest. Experts warn the surplus could worsen already low prices, with many growers operating below break-even. While quality remains high, the industry faces mounting pressure to rebalance supply and demand for long-term viability.

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WINE REGION OF THE WEEK: MIKULOVSKÁ, CHECHIA

In the far southeast of the Czechia, the Mikulovská wine region is quietly gaining attention for its crisp, aromatic whites and elegant reds. With a winemaking history dating back to Roman times, it benefits from limestone soils and a cool continental climate, ideal for varieties like Grüner Veltliner, Welschriesling, and Pinot Blanc.

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GRAPE OF THE WEEK: FAR SERVADOU

Often overlooked, Fer Servadou is a native red grape found mostly in southwest France, particularly in regions like Marcillac and Gaillac. Known for its bright acidity, firm tannins, and flavors of red currant, pepper, and herbs, it produces wines with rustic charm and surprising aging potential

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