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Alko end of the year

We began to drink less, but more often. Wine bars now fill all days of the week, as do cocktail bars. Light green wines, cocktails with low alcohol content – such alcoholic chastity! Trend 2017 – wine bars – continued in 2018. In different parts of Moscow opened more than 15 bars: new monoconcepts in the form of Prosecco bars and cute HLS bars like Lessugarbar. The meaning is the same – you can’t quit drinking in a difficult time for the country. But, in General, we were not going. Summarize.

Anna Kukulin,
wine and gastronomic journalist
If we talk about trends of Moscow and St. Petersburg, they mean champagne from recoltant (approx. ed. – producers of grapes), natural wines, petty, orangi and autochthonous — the weirder, the better. VinhoVerde and Portuguese dry wines in General win more and more space: they have a nice ratio of price and quality, and with autochthonous varieties in Portugal everything is fine.

If we talk not about the public of the capital’s wine bars, but about those who provide bread and butter to importers and retailers, and most restaurants in the country, the main achievement here is not the year, but the last five years that the public finally began to drink dry wines. Keep the card “semi-sweet/semi-red” is now a shame if the restaurant claims at least some gastronomic solvency.

the wine in the glass
Russian wines are also a global trend for the whole country, although they are often discouraged by prices. Purely made varietal wines gradually crowd blends of unknown origin with bright labels — it is very gratifying. Next year the Russian wine-makers are likely aware of market opportunities and start to adjust prices in the direction of greater accessibility.

Among sparkling begins to increase the speed of cava. Restaurants (especially large groups) and retail chains will continue to strengthen their own import and production of their own labels – this idea has already proved its efficiency.

Maxim Gorelik,
chief bartender Margarita Bistro and Lucky Izakaya Bar
Bar trends that appeared in 2018 will smoothly flow into 2019. For example, cocktails with low alcohol content. Becoming popular now are lightweight mixes of Low-abv with the use of sparkling, bitters, fortified wines and vermouth. This, of course, does not exclude the use of strong alcohol, but, in General, the trend is obvious. She contributes to numerous open wine bars, which, basically, serve lighter cocktails.

Also in Russia is gaining momentum the use of gin in cocktails, tequila has occupied its niche and before that not so popular and obvious mezcal.

In 2019, we are waiting for numerous discoveries of restaurants and bars with an Asian bias, which means that there will be a lot of Asian ingredients. For example, soju is a Korean distilled beverage cocktail where you can now try Lucky Izakaya Bar. There is an increase in the popularity of plum wine and sake. Also, in the world practice is now actively developing the trend of using laboratory equipment to produce new interesting ingredients, this is what I myself will do in 2019. Creating new cocktails for Margarita Bistro and Lucky Izakaya Bar projects.

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