With 6,000 exhibiting wineries and 30,000 visitors, the “ProWein” in Düsseldorf has returned to its pre-pandemic size. It is the meeting point for producers and buyers, both from all over the world – and it is a meeting point for professionals who discuss the future.
Winegrowers experience periods of extreme drought in countries such as Italy, France and Spain. He goes to church to pray, replies Piedmontese winemaker Andrea Oberto when asked how he is handling the situation. Strength humor given the difficult situation. But this is not limited to southern Europe, as it is known, there has been very little rain in the Weinviertel in recent years.
Unlimited scientific collaboration
Austria’s president of viticulture, Johannes Schmuckenschlager, wants to look beyond borders, as he says: “If you look at the regions of the world where wine grows everywhere, it’s often in even warmer areas, and we can learn something from there. We are trying to prepare ourselves in the best possible way through an international scientific exchange.”
So yes, react, but it usually doesn’t happen quickly, says Reinhard Zöchmann, president of the Lower Austrian Association of Viticulturists. Changes in viticulture take decades, and the development of a fungus-resistant grape variety like Donauriesling took 50 years.
In the short term, however, one may well intervene. And this is also done: with ultra-modern cellar technology, with which the wort is cooled. But also in the vineyard, where great importance is attached to sustainable working methods, as emphasized by the two young winegrowers Diana Müller from Krustetten (district of Krems) and Christina Netzl from Göttlesbrunn (district of Bruck an der Leitha). Both set the goal of preserving a livelihood for future generations with their way of running the business.
Search for grape varieties and sustainable packaging
Far-reaching changes are even more difficult for Winzer Krems, Austria’s largest winery with 800 member companies. More recently, the winery received a sustainability certificate; a brand that is becoming increasingly popular in the international competitive environment, says Managing Director Ludwig Holzer. Grüner Veltliner will always exist as a brand, but other avenues must also be sought. According to Holzer, the proportion of red wine has increased significantly recently.
Photo series with 3 photos
ORF The central element of the fair is traditionally the tasting of red and white wines
ORF Networking with winegrowers from other countries is also important
ORF The theme of sustainability is very popular – and even the glass bottle is questioned
Packaging is also part of sustainability. As the glass bottle is so complex and energy consuming to produce, alternatives are being sought around the world. Johannes Schachenhuber, president of wine trade at the Lower Austrian Chamber of Commerce, also displayed wines in plastic bags at his stand in Düsseldorf. A side note that’s often derided, but in terms of energy consumption it’s significantly more environmentally friendly than a bottle, says Schachenhuber. Whether the consumer accepts or prefers to buy the bottle he is used to is another question. A change in great need of discussion.
Trends: organic and zero percent wines
The organic trend is less controversial. Probably also due to the growing awareness of the environment and climate protection. Many of the winegrowers from 66 countries in Düsseldorf are at least partially certified organic. Shi Ye-Hin, a wine buyer from South Korea, confirms the trend. Also, non-alcoholic wine is “in” in Korea, she says. “ProWein” also follows this trend, and more than 100 de-alcoholized wines were offered for tasting. It is not grape juice, but finished wine from which the alcohol is removed in a specific process.
Opinions about this drink are as divided as those about the term “non-alcoholic wine”. In Austria, for example, a drink can only be called “wine” if it contains more than nine percent alcohol, so “non-alcoholic wine” would be a contradiction in terms. In Austria this is still used very sparingly. What is good for whom, how much it costs, in what packaging and under what conditions it is produced – the wine world is in upheaval, as the “ProWein” fair in Düsseldorf impressively showed.