Inspiration / Food & Wine

What to Eat and Drink in 2020

Contents

Rosie Allen Rosie Allen / 24 December 2019

Enjoy this tantalising taste of the food philosophies and flavours that are set to underpin a new decade of delicious eating, plus our buyers' tips on what should be filling your glass this year.

Ideological eating – Andrew Jefford on why 'ethical' eating is about to take a long, hard look at itself

'The biggest food trend at present is what we might call ideological eating – a response not just to climate change but also to other concerns and fads of the moment. It's great that people are thinking about the implications of their food choices, but the results are sometimes incoherent and contradictory. Are you really helping the climate if you give up Welsh lamb in order to eat avocados that have flown in from Peru, or soya products grown on deforested Amazon land? Wild food has a lovely ring to it, but we'd all quickly starve if we had to forage our daily calorie intake. Do you really know what's in a vegetarian sausage roll and where it's all come from? Maybe it's better to eat a free-range egg sandwich made with Beurre d'Isigny ...'


If you enjoy Andrew Jefford's insights into food and wine around the world, check out his regular column

Is it more ethical to eat Welsh lamb than an avocado flown in from Peru, asks Andrew Jefford?
Is it more ethical to eat Welsh lamb than an avocado flown in from Peru, asks Andrew Jefford?
Bordeaux: Start reaping the rewards of 2018 says Tim Sykes

'While 2018 clarets higher up the price scale are very serious indeed, there are plenty of high-performing 'entry-level' wines, full of energy and enjoyment. What's more, many are starting to drink really well already, and I can enthusiastically recommend that you give them a try!' – Tim Sykes


The Loire Valley: Find flattering wines and cracking value in both red and white says Jo Locke MW

'Many of the Loire's classic regions have never regained the popularity they once enjoyed, and that's despite modest prices for now far better wines. Add to that the approachable 2018 vintage and there are bargains not to be missed.' – Joanna Locke MW

The beautiful Loire valley promises wines with individuality and flair in 2020
The beautiful Loire valley promises wines with individuality and flair in 2020
Spain: Get more flavour for your money says Pierre Mansour

'The Spanish know how to do flavour and they know how to do it well. And they do it with utmost respect to the natural ingredients – indigenous grapes, venerable vineyards and sunshine – that combine to create individuality and flair in their wines. Made simply but well from local grape varieties, these two wines have extraordinary full-on fruit and flavour for the price.' – Pierre Mansour


Portugal: Get to know the beauty of blends says Jo Locke MW

'Portugal produces some cracking varietal wines, but its host of indigenous and often unfamiliar grape varieties are remarkably complementary when blended together. These are two of our favourites from our award-winning range: super reliable, super consistent examples ripe for discovering in the year ahead.' – Joanna Locke MW


Get your hands on our buyers' top picks for 2020 here

Globetrotting cuisine? Yes, but don't forget the classics — Sarah Knowles MW on restaurant trends and home cooking

'Whether you'll be celebrating a new food year via myriad exciting restaurant openings or giving your at-home repertoire a bit of a refresh, 2020 looks to be a game of two foodie halves celebrating the excitingly new while giving classic cuisine its dues too. The buzz for deliciously diverse Singaporean cuisine (blending Malay, Chinese, Indonesian, Indian and western influences - think chilli crab, wanton mee and moreish meaty broths) and Sri Lankan flavours (whether devilled meats and fish or flavoursome noodle dishes) shows no sign of abating, while bigger and better food halls (including Eataly, known for its fresh pasta and Italian-style delis) are springing up from Brixton to Bolton mean you can enjoy a global feast from young chefs without having to leave one space.

Instagram will continue to influence diners, with photogenic eats dominating newsfeeds everywhere – 'katsu sando' (crisply crumbed cuts of pork sandwiched between soft slices of white bread, with savoury Tonkatsu sauce and sliced cabbage) will nestle snugly alongside classic bakery (such as beautiful tarts pies and French patisserie), potentially even made from alternative flours (coconut, lentil, chickpeas) in savvy gourmets' Instagram grids.

Alongside these new trends though in 2020 (being lucky to live in central London) I will be revisiting some classics. French Bistro food, pubs with much-improved pies, and 'old school' Chinese spots that have had a lick of paint. The more I explore Italy with work the more deeply I fall in love with its food culture, seasonality and ingredients. As such I find myself more frequently with a bag of radicchio, pecorino and Borough market-sourced mushrooms trying my hand at the various pasta dishes, salads and hearty olive oil drenched dinners I'lI have been dreaming of.

Whatever you choose to eat in 2020 – I hope it's delicious.'


Katsu sando will continue to pop up on Instagram feeds throughout 2020
Katsu sando will continue to pop up on Instagram feeds throughout 2020
White Burgundy: Surprising value to be found if you know where to look says Toby Morrhall

'Burgundy is a region associated with high prices but the whites offer world-class value for money between £10-20 a bottle. Ripe, fruity and balanced Mâcons are a delight while the taut, brisk and refreshing style of Chablis is often imitated but rarely equalled.' – Toby Morrhall


The Rhône: Get to know the new vintage and revisit 2013 says Marcel Orford-Williams

'The Rhône delivers full-bodied reds that have warmth, spice and round fruity flavours that are perfect with the kind of dishes we enjoy today. 2018 is excellent and there's plenty to choose from but for now I'd plump for something like Rive Droite Rive Gauche, which is eminently gluggable. Among the grander wines, the 2013s are coming round and have come out of their shell. Jaboulet's Thalabert is marvellous.' – Marcel Orford-Williams


South Africa: Make 2020 the year to explore the Cape says Jo Locke MW

'There is always something new in South Africa and the year ahead promises some remarkable bargains, as evidenced by this trio, providing a range of different styles at fantastic prices given the quality inside the bottle. What's more, all come from brilliant winemakers we love working with.' – Joanna Locke MW


'Brilliant winemakers we love working with' mean that 2020 really is the year to discover South Africa's remarkable bargains
'Brilliant winemakers we love working with' mean that 2020 really is the year to discover South Africa's remarkable bargains
Like Grandma used to make – Felicity Cloake on why a thrifty approach to food is very 2020

'West African and Palestinian flavours have been tipped to be big in restaurants in 2020, but to be honest, I think the trend that's more likely to have an impact on the average British home kitchen is meat reducing; not full-fat veganism, but dishes where meat is just one ingredient of many. Attractive for environmental reasons, it's also a return to the way our grandparents would have eaten – and anything that gives me an excuse to make toad in the hole is fine by me.'


Find recipes by Felicity Cloake

A continued focus on reducing meat consumption means that traditional dishes like toad-in-the-hole are making a comeback
A continued focus on reducing meat consumption means that traditional dishes like toad-in-the-hole are making a comeback
Italy: Plunder the 2018 whites and savour the 2016 reds says Sarah Knowles MW

'Italian whites under £10 are really showing great distinctive varietal characters and 2018 is the perfect vintage to discover, or rediscover, them. 2016 was a fantastic vintage in many parts of Italy and entry-level Chiantis are delicious; look out for our en primeur offer of Barolos and Barbarescos later in the year. – Sarah Knowles MW


Australia: Keep it cool with new-wave chardonnays says Freddy Bulmer

'Cooler-climate Australia is seemingly criminally overlooked, but these regions are making wonderfully fresh fine chardonnays which aren't to be missed. I've picked two exclusives to show why this style should be on your radar and in your glass for 2020.' – Freddy Bulmer


Chile: Look to Alto Maipo for cut-above cabernet says Toby Morrhall

'Cabernet sauvignon from the new world can often fall into the 'fruit bomb' category but the region of Alto Maipo is producing wines with an intensely aromatic cedar-scented quality and firm linear palates with more length than breadth.'– Toby Morrhall


Buy from the whole offer

Want more inspiration?

Sign up for a carefully-curated selection of recipes, guides, in-depth expertise and much more.

Our website uses cookies with the aim of providing you with a better service. By using this website you consent to The Wine Society using cookies in accordance with our policy.

Close

4.4. Cookie Policy

By using The Wine Society website, you agree to cookies being used in accordance with the policy outlined below. If you do not agree to this, you must alter your browser settings to turn off cookies or block those types which are unacceptable to you or cease using the website.

The Wine Society uses cookies to enable easy navigation and shopping on the website. We take the privacy of all who use our website very seriously and ensure that our use of cookies complies with current EU legislation. The following guide outlines what cookies are, the types of cookies used on The Society's website and how they work.

You may alter your browser settings to turn off cookies or block those types which are unacceptable to you, but this will cause difficulties when accessing and using some areas of the site. Instructions on how to do this can also be found below.

4.4.1. What are 'Cookies'?

  • Most major websites use cookies.
  • A cookie is a very small data file placed on your hard drive by a web page server. It is essentially your access card, and cannot be executed as code or deliver viruses. It is uniquely yours and can only be read by the server that gave it to you.
  • Cookies cannot be used by themselves to identify you.
  • The purpose of a basic cookie is to tell the server that you returned to that web page or have items in your basket. Without cookies, websites and their servers have no memory. A cookie, like a key, enables swift passage from one place to the next.
  • Without a cookie every time you open a new web page the server where that page is stored will treat you like a completely new visitor.
  • More recently, cookies have also been used to collect information about the user which allows a profile of their preferences and interests to be created so that they can be served with interest-based rather than generic information about available goods and services.

4.4.2. How do Cookies help The Wine Society?

Cookies allow our website to function effectively. Cookies also help us to arrange content to match your preferred interests more quickly. We can learn what information is important to our visitors, and what isn't.

4.4.3. How does The Wine Society use cookies?

The Wine Society does not accept advertising from third parties and therefore, as a rule, does not serve third-party cookies. Exceptions to this include performance/analytical cookies (see below), used anonymously to improve the way our website works, the provision of personalised recommendations, and occasions when we may team up with suppliers to offer special discounts on goods or services.

The Society uses technology to track the patterns of behaviour of visitors to our site.

4.4.4. What type of cookies does The Wine Society use?

We use the following three types of cookies:

4.4.4.1. Strictly Necessary Cookies
These cookies are required for the operation of our website, enabling you to move around the website and use its features, such as accessing secure areas of the website. Without these cookies, services like shopping baskets or e-billing cannot be provided. Under this heading, we currently use the following cookies:

  • Authentication Cookie and Anonymous Cookie
    These cookies remember that you are logged in to your account – without them, the website would repeatedly request your login details with each new page you visit during your time on our website. They are removed once your session has ended.
  • Session Cookie
    These cookies are used to remember who you are as you use our site: without them, the website would be unable to tell the difference between you and another Wine Society member and facilities such as your basket and the checkout process would therefore not be able to function. They too are removed once your session has ended.

4.4.4.2. Functionality & Targeting/Tracking Cookies
These cookies are used to recognise you when you return to our website and to provide enhanced features. This allows us to personalise our content for you. Under this heading, we currently use the following cookies:

  • Unique User Cookie
    This cookie is used to:
    • store your share number in order to identify that you have visited the website before. Without this cookie, we would be unable to tell whether you are a member or not.
    • record your visit to the website, the pages you have visited and the links you have followed. We use this information to make our website, the content displayed on it and direct marketing communications we may send to you or contact you about more relevant to your interests.
    • This cookie expires after 13 months.
  • Peerius Cookies
    These third-party cookies are used to provide you with personalised recommendations based on your purchase and browsing history. They expire within 4 hours of your visit.

4.4.4.3. Performance/analytical cookies
These cookies collect information about how visitors use a website, for instance which pages visitors go to most often, and if they get error messages from web pages. These cookies don't collect information which identifies a visitor. All information these cookies collect is aggregated and therefore anonymous. It is only used to improve how a website works. Under this heading, we currently use the following cookies:

  • Google Analytics Cookies
    These are third-party cookies to enable Google Analytics to monitor website traffic. All information is recorded anonymously. Using Google Analytics allows The Society to better understand how members use our site and monitor website traffic.

4.4.4.4. Authentication Cookie
In order for us to ensure that your data remains secure it is necessary for us to verify that your session is authentic (i.e. it has not been compromised by a malicious user). We do this by storing an otherwise meaningless unique ID in a cookie for the duration of your visit. No personal information can be gained from this cookie.

4.4.5. How do you turn cookies off?

All modern browsers allow you to modify your cookie settings so that all cookies, or those types which are not acceptable to you, are blocked. However, please note that this may affect the successful functioning of the site, particularly if you block all cookies, including essential cookies. For example, In Internet Explorer, go to the Tools Menu, then go to Internet Options, then go to Privacy. Here you can change the rules your browser uses to accept cookies. You can find out more in the public sources mentioned below.

4.4.6. Learn more about cookies

4.4.7. Changes to our cookie policy

Any changes we may make to our cookie policy in the future will be posted on the website and, where appropriate, notified to you by email. Please check back frequently to see any updates and changes to our cookie policy.