The top trends to follow in 2025

Who better to discuss the major trends shaping 2025 than those with their fingers on the pulse—and noses in the glass? We passed the mic to three hospitality professionals to get their predictions for what they think will be fresh, effervescent or forgotten in 2025. 

OUR EXPERTS

LESLEY
CHESTERMAN

Food journalist, wine and cocktail enthusiast

ALEXIS
DEMERS

Co-founder and sommelier, Menu Extra

LORI
CHIARADIA

Bar manager, Moccione

Fresh: What's a trend that'll continue in 2025?

Lesley: The trend I’m loving right now is something we’ve been doing at home for a while: chilled reds. We serve all our reds chilled. We just remember to take them out of the fridge beforehand, whether it’s a Beaujolais, Pinot Noir, or even big reds. They’re a little less heavy this way. When a red wine has a high alcohol content, it’s a good idea to refrigerate it—this tends to make the alcohol less noticeable. But you don’t want it to get too cold because that could prevent the flavours from developing. In the summer, I’m usually more into rosé, but I also enjoy reds when they’re chilled.

Alexis: One of the trends I expect will stick around is wine from more northern or Alpine climates—regions like Jura, Canada, Germany and Austria, and even still wines from Champagne. Because of climate change, we’re seeing that cooler climates are producing incredible wines. These wines are usually more acidic. In cooler regions, grapes ripen more slowly and over a shorter period, so they don’t always reach full maturity. But, in recent years, we’ve seen wines that retain their freshness and acidity while still achieving full phenolic maturity. The result is wines that are delicious in every possible way.

Lori: When it comes to cocktails, people are drinking less but drinking better. We’re seeing a rise in alcohol-free and low-alcohol options. As far as I’m concerned, every reputable restaurant should have an alcohol-free cocktail menu. Supporting local and independent producers is also more popular than ever. Ultimately, people crave quality and a memorable experience. Dining out is about trusting your sommelier and bartender, and that’s something we’ve seen people lean into.

Effervescent: What trend do you predict will gather steam this year?

Lesley: If we’re talking effervescence, let’s talk bubbly! In the current economic climate, we’re looking to save wherever we can, including on alcohol. I think this is a great opportunity to discover Crémant wines. Hold on to that big-ticket Champagne for extra special occasions. For smaller events and dinner parties, reach for Crémants from the Jura, Loire, Alsace and Burgundy regions made by renowned winemakers—you won’t be disappointed.

Alexis: Recognition for female winemakers. There are many remarkable women who’ve been producing fantastic wines but who haven’t been in the spotlight. But we can expect to hear more about them, and it’s about time we do. On that note, I think we’ll also see more emphasis on the winemakers and wineries behind the wine. I believe there will come a time when we won’t just shop for a specific grape variety or region—we’ll pay close attention to producers too.

Lori: I’m noticing a thirst for salty cocktails—really flavourful and umami-rich drinks with unique profiles. We’re also seeing a rise in herbaceous beverages, which are more popular than ever. The trend is really gaining ground. 

Forget it: What should we leave in 2024?

Lesley: I want nothing to do with $23 cocktails. Don’t get me wrong, I love a good cocktail. But when one drink costs the same as a bottle of wine, I think that’s too much. Especially if that cocktail is served in a tiny Nick & Nora glass. To me, a cocktail shouldn’t cost more than $15.

Alexis: Let’s move away from natural wines with flaws. We saw a natural wine wave in recent years, which turned out to be extremely beneficial for the wine world. It introduced us to some incredible, innovative winemakers. People tried less commercial wines, discovered new flavours, and developed their palates. But I think we’re tired of flaws in wine, whether that’s volatile acidity, brett (harmful yeast that alters the taste of wine), or wines that turn after they’ve been opened for 14 seconds. That being said, what we should preserve is the respect for the terroir, a mindfulness for the land that nurtures the product, and the approach of not over-sulphiting wine. So many winemakers have been working hard to produce quality, straightforward natural wines. Let’s keep that up.

Lori: Fussy or overly elaborate cocktail recipes, technique for technique’s sake—people just aren’t impressed by that anymore. Complexity can be fun, but only if it adds something to the drink. Why adorn your glass with a dehydrated lime if it doesn’t enhance the experience somehow? The whole thing feels so 2024—maybe even 2010—to me. Over it. 

What's THE trend to watch in 2025?

Lesley: I just got back from Los Angeles, a city of trends. One thing I noticed is the number of non-alcoholic wines and cocktails appearing on menus. It’s clearly a growing trend. There are people who want to drink less—or not at all. I think we can expect to see wines with a lower alcohol content becoming more popular over time. Younger consumers, in particular, are drawn to alcohol-free wines.

Alexis: In my opinion, the big trend right now is a return to classic appellations. Burgundy, Loire, Alsace, Piedmont. It’s something I’ve noticed at the SAQ, but also in people’s tastes. There’s a desire to experience well-crafted wines, like a fine Sancerre or elegant Rully. I think of it like music—you need to learn your scales first before going experimental. Maybe it’s not the most exciting trend, but it’s a fundamental one. 

Lori: I think the emerging trend of the year is the martini, in all its various forms. These last few years, we’ve been seeing a resurgence of cocktails that were popular in the ’80s or ’90s. I feel like we’re back into the ’90s with fruity martinis like cosmos, the mega-popular espresso martinis, but also savoury martinis crafted with olive juice or pickle brine. We’re blurring the lines between food and cocktails. We’re seeing more creativity and drawing inspiration from what’s happening in kitchens. It’s a lot of fun! 

Rapid-fire: Fresh, effervescent or forget it?

Light reds

Lesley:

And I hope the trend continues for a long, long time. There’s no turning back.

Alexis:

Chilled reds deserve a seat at the table. There are cool climates producing some truly stunning wines. More, please.

Lori:

Fresh. I’m a big fan, and there’s definitely a thirst for it. I’ll drink them on any occasion.

Rosée all year long

Lesley:

Rosé is a wine to discover. Yes, rosé on a patio in summer is great, but it’s a wine that pairs beautifully with meals too. Sometimes, I’ll go to a restaurant in the middle of February and order rosé. Just to switch things up.

Alexis:

There are so many producers making rosés with tons of personality. It’s their time to shine.

Lori:

I’m a huge fan of rosés. There are so many styles of rosé, and yes, it can absolutely be enjoyed any time of year. 

Shop local

Lesley:

We’re starting to see wines from Quebec that are extraordinary. I’m always amazed at how much these wines are evolving and surprising us. 

Alexis:

Let’s keep it up, and I’m not just talking about wine. Let’s shop local beers, ciders, teas, and juices while we’re at it.

Lori:

Pure effervescence! We have the most effervescent bubbly ever, and shopping local is the most important trend.

Alcohol-free beverages

Lesley:

I just tasted a non-alcoholic wine at La Grande Dégustation de Montréal that blew me away. Though this trend is still fairly new, if there’s a market for alcohol-free wine, then there are people who are ready and eager to innovate.

Alexis:

Let’s keep at it! I think it’s important to take breaks from drinking every once in a while. 

Lori:

This is THE big thing for 2025.

Small formats

Lesley:

I’ve always enjoyed half-bottles of wine, especially if you’re at home and starting the meal with a crisp white and finishing with a bold red.

Alexis:

Small bottles of wine, not really my thing. Mini bottles of Grand Marnier and spirits on the other hand? Très cute.

Lori:

I think we’ll be seeing more smaller sizes. The same goes for cocktails. Half-cocktails are definitely on the rise. The growing trend of people wanting to drink less feels very in keeping with the zeitgeist.

Agave-based spirits (tequila and mezcal)

Lesley:

Tequila is the new vodka. Tequila-based cocktails are always very sexy. Mezcal is a bit strong for my liking, but I know there are a lot of enthusiasts out there.

Alexis:

Personally, I’m not a fan. I know there are a lot of artisanal products that are amazing, but there are industrial options that are far less fair trade. We’ll stick with what we’ve got for now.

Lori:

Demand is growing stronger every year. But you have to be careful what you buy.

Bourbon

Lesley:

Tequila may be popular, but so is bourbon, likely because there are so many classic bourbon-based cocktails.

Alexis:

It’s an intriguing spirit, and one that’s here to stay.

Lori:

It’s delicious. It’s classic. There’s always demand for it. Maybe it isn’t trendy, but it is consistent. 

Soju

Lesley:

I can’t really say because I’ve only tried soju once. But it’s wild how popular it is in Korea. It didn’t make much of an impression on me, though.

Alexis:

I love non-wine beverages. They hold their own, especially on special occasions. 

Lori:

We’re seeing soju more on restaurant menus, and demand is only going to increase.