I just read an article in Sacramento Bee today regarding the annual Unified Wine and Grape Symposium in Sacramento, the largest conference of the year for the U.S. wine industry.
It talks about the explosion in the last couple of years of young sommeliers in restuarants, and how they are influencing the future trends of what we drink. Sommeliers are responsible for only a fraction of wine purchased for consumption, but has a considerable influnce over the wine trends that are set. So what rocks these young sommeliers? The answers seems to be rare, obscure, "boutique", regional, rich-in-history wines. Any of these ingredients rise the flag of interest for this younger generation of wine professionals.
It also discusses the steadily increasing retail wine sales where imported wine market share is on the rise. Not surisingly the imported wine has a higher market share in restaurants, where 43% of the wine puchased is imported and 57% is domestic, then in retail, where 31% is imported and 69% is domestic.
Read more about all of this in the article at SacBee.com.