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The Guardian reports on the challenge of finding satisfying alcohol-free alternatives for wine drinkers, arguing that the best substitutes may not be dealcoholised wine at all. The article points to drinks such as kombucha and tea-based bottles, which can offer tannin, savoury character and food-pairing potential, rather than simply imitating wine after the alcohol and much of the flavour have been removed. It reflects a wider consumer shift towards moderation, but with expectations for quality and occasion still intact.

AgTechNavigator reports that European wine is adopting more digital tools, but real transformation is being slowed by tradition, fragmented technology, connectivity gaps and long investment cycles. WineWayLab organiser Timofey Golovin argues that many wineries are adding sensors and dashboards without fundamentally changing production systems, while climate volatility, labour shortages and new regions such as the UK, Scandinavia and Belgium are increasing the pressure to adopt robotics, AI and precision viticulture more deeply.

The Drinks Business reports that WSET is removing Ariadne from its logo and introducing a simplified identity as part of a broader brand overhaul. The updated look includes a new strapline, Global Drinks Education, reflecting WSET’s expansion beyond wine into spirits, sake and beer, with refreshed digital branding and redesigned student pins also planned.