14 Weird Wine Trends That Sommeliers Are Secretly Tired Of

Trendy wines come and go, but not every new idea hits the right note. Some leave sommeliers smiling politely while secretly wishing they would disappear.

From glittery pours to odd bottle shapes, these trends grab attention but often miss the heart of good wine. Here are 14 that sommeliers quietly dread.

Glitter Wine

It swirls, it sparkles, and it looks like a party, but sommeliers wince. The shimmer distracts from the wine itself. Most pros agree: wine should shine through taste, not glitter. While fun for photos, it rarely adds anything but confusion to the glass.

Overdone Orange Wines

Orange wines were thrilling at first, with their bold color and savory edge. But sommeliers are weary of every list needing one. Not all orange wines are well made, and some taste more like bitter tea than wine. Sommeliers wish the craze would calm down so only the good ones shine.

Blue Wine

Yes, it exists. Bright blue and often sweet, it feels more like a joke than a pour. Sommeliers tend to avoid it entirely. The color may wow a crowd, but it rarely brings the depth or elegance wine is known for.

Extreme Natural Wines

Natural wines can be wonderful. But some go too far, tasting like vinegar or funk without balance. Sommeliers respect the movement, but not every “cloudy and wild” bottle deserves praise. Good wine should feel alive, not like it was left outside too long.

Over Hyped Celebrity Wines

Famous faces on bottles sell fast, but not always with substance. Sommeliers often taste these with low expectations and are rarely surprised. A well known name does not guarantee great wine. In many cases, the bottle is more about branding than the vineyard or craft behind it.

Low Calorie Wines

Cutting calories often means cutting flavor. Sommeliers understand the appeal, but most low-cal wines feel thin and forgettable. Wine is meant to be savored, not counted like a diet snack. The joy comes from balance, not labels promising less of what makes wine feel full.

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Wine Served with Gimmicks

Some spots now serve wine with smoke, gold flakes, or even tiny perfume spritzes. These extras look fun, but often distract from the wine. Sommeliers tend to smile, pour quietly, and hope the wine speaks louder than the circus around it.

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Over Chilled Reds

Some chill is fine, especially for lighter reds. But too cold and the flavors go quiet. Sommeliers find themselves explaining, again and again, that red wine is not meant to feel like soda. Temperature matters, and icy reds are just hard to love.

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Wine on Tap

Wine on tap sounds eco friendly and modern, but sommeliers feel torn. While great for casual spots, kegs often hold wines that are generic or lack depth. Guests sometimes expect fine wines from the tap, but quality varies wildly. Sommeliers quietly wish this trend stayed in certain bars, not high end lists.

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Wines with Heavy Oak Flavors

A bit of oak can add warmth, but sommeliers grow weary of wines that taste mostly like wood and vanilla. Over oaked wines mask fruit flavors and make everything taste similar. Sommeliers want oak used gently, not poured on like a sauce. Balance matters more than big, bold barrel flavors.

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Ultra High Alcohol Wines

Some wines now hit 16% or higher, tasting hot and overwhelming. Sommeliers see guests struggle to finish a glass. High alcohol can mask delicate flavors and tire the palate. Sommeliers quietly wish this race for bigger, bolder wines would slow down so elegance could return.

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Overly Fruity, Sweet Red Blends

Red blends bursting with sweet berry flavors fill shelves everywhere. Sommeliers sigh because these wines often taste more like jam than wine. The extra sugar hides true flavors and leaves pros longing for balanced reds that show off real grape character instead of candy like sweetness.

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Wines Served Way Too Warm

Restaurants and homes alike often serve red wines far too warm, especially in summer. Sommeliers constantly explain that room temperature is not ideal if the room is hot. Warm wine tastes flabby and loses its refreshing edge. Sommeliers long for people to cool reds slightly for better flavor.

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Wines Marketed as Hangover Free

Bottles claiming to prevent hangovers frustrate sommeliers. No wine is truly hangover free if consumed in excess. Marketing plays on myths rather than science. Sommeliers wish people would focus on enjoying wine responsibly and tasting its craft, not chasing miracle claims. Good wine deserves respect, not false promises.

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Trends can be fun, but wine holds a long, rich story built on care, balance, and taste. Sommeliers want that story to stay clear. So, while some tricks sparkle online, true wine lovers know that a quiet, perfect pour always outshines the flashiest trend.

Disclaimer: This list is solely the author’s opinion based on research and publicly available information.

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