What will we be drinking in 2020?

By Robyn Black

- Last updated on GMT

Related tags Fruit Alcoholic beverage

Spicier flavours will be in demand
Spicier flavours will be in demand
If kale, coconut water and craft beer were the tastes of 2014, what will we be drinking five years from now?

According to a report from insight and development company, Lost in Catering, the smart money is still on cider, with craft cider emerging and cider cocktails becoming more common.

Post the craft beer revolution the beer scene will remain dynamic, with consumer demand for authentic flavours, local and national (rather than global) brands, and super-premium or “gourmet” beers on the rise.

In wine there’s an interest in stronger flavours, with Malbec still going “gangbusters, thanks to steak,” in the words of the report’s authors.

In white wine, Vinho Verde and Malvasia are worth a punt, while if you are thinking about country of origin, turn your gaze to Spain, Portugal and Tasmania for their full-flavoured up-front wines.

Wine served in different vessels is also an emerging trend, think milk bottles or test tubes, and wine over ice (still and sparkling) is also rumoured to be an emerging consumer-driven trend here in the UK.


If you are a cocktail maker then spicier flavours will be in demand.

Lost in Catering recommends looking at combinations such as Chili Mango, Grapefruit Cayenne and Spicy Pear, noting: “The descriptor is usually a call out of a specific type of pepper, like chipotle, Habanero or Jalapeño, or it is a reference to a hot sauce or paste such as Japanese wasabi or North African harissa.”

Paradoxically cooler flavours, mint and cucumber for example, will remain popular particularly in soft drinks, with watermelon earmarked for this summer.

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