Emerging Regions and Grapes to Know.

Bordeaux, Napa, Tuscany—we love them, we know them, we celebrate them. But what if I told you that some of the most exhilarating wines today are coming from volcanic islands, foggy valleys, or vineyards nestled between deserts and ocean? And what if I told you that grapes you’ve barely heard of are producing wines that rival—and in some cases outperform—the greats?

Welcome to the vinous underworld of Assyrtiko, Chenin Blanc, and a global constellation of rising stars. This isn’t wine snobbery. This is wine discovery. This is beyond Bordeaux.

Assyrtiko – Greece’s Salty, Sun-Kissed Secret

Origin: Santorini, Greece
Style: Bone-dry, citrus-driven white with volcanic minerality and thrilling acidity

The Story

Born on the sun-drenched, wind-scoured island of Santorini, Assyrtiko is a survivor. These ancient vines, many over 70 years old and ungrafted due to phylloxera-free volcanic soil, are trained in a unique “kouloura” (basket) shape to protect the grapes from fierce Aegean winds.

In the Glass

Imagine squeezing a lemon over a pile of wet rocks while standing on a Mediterranean cliffside 😂. That’s Assyrtiko. It’s bracing. Salty. Electric. A wine that doesn’t ask for your opinion—it commands your attention.

Flavors: Lemon peel, flint, saline, white peach
Pairings: Grilled octopus (I’m looking at you, Dima), oysters, feta-stuffed peppers, lemon chicken, or sushi with a citrus ponzu

Where Else to Find It

• Drama & Macedonia (Northern Greece): Rounder, fruitier expressions
• Australia (Clare Valley, McLaren Vale): New World spice and texture
• California (Paso Robles, Lodi): Experimental vineyards are testing the grape’s heat tolerance

SOMM&SOMM Tip: Want to impress at your next seafood dinner? Bring an Assyrtiko. It’s the Chablis-lover’s Greek cousin.

Chenin Blanc – The Shape-Shifter from the Loire (and Beyond)

Origin: Loire Valley, France
Style: Anything from bone-dry to unctuously sweet to méthode traditionnelle sparkling

The Story

Once dismissed as a workhorse white in bulk wine, Chenin Blanc is having a renaissance. It’s the ultimate chameleon—able to take on almost any style and terroir. In the Loire, it’s noble and restrained. In South Africa, it’s exuberant and tropical. In California, it’s quietly staking its claim as the “next big thing.”

In the Glass

Chenin Blanc offers an orchestra of orchard fruit, flowers, acidity, and a waxy texture that makes sommeliers swoon. Dry or sweet, still or sparkling, there’s a Chenin for every mood.

Flavors: Green apple, quince, lanolin, honeysuckle, citrus zest
Pairings: Thai curry, pork chops with apples, roast duck, spicy ramen, goat cheese, or peach cobbler (for off-dry versions)

Where It Shines

• Loire Valley (Vouvray, Savennières): Regal and layered
• South Africa (Stellenbosch, Swartland): Zesty, tropical, and textural
• California (Clarksburg, Mendocino): Bright with honeysuckle and stone fruit
• India (Nasik Valley): Light-bodied and floral, perfect with spicy dishes

SOMM&SOMM Tip: Always check the label for sweetness level. A dry Savennières and a demi-sec Vouvray are two very different animals—but equally delicious in their own way.

Beyond the Grapes – Global Terroirs You Need to Know

Let’s go even further beyond the usual suspects. Here are four emerging wine regions—and their must-try grapes—that should be on every wine lover’s radar:

Valle de Guadalupe, Mexico

Signature Grapes: Nebbiolo, Tempranillo, Chenin Blanc
Style: Bold reds and zesty whites with desert-meets-ocean personality
Why It Matters: Baja California’s Valle de Guadalupe is like Napa in the 1970s—experimental, passionate, and still defining itself. Hot days, cool nights, and ocean breezes create a perfect storm of ripeness and elegance.

Try: Monte Xanic Chenin Colombard blend – refreshing, floral, and great with fish tacos.

Tokaj, Hungary (but Not Just for Sweet Wines!)

Signature Grapes: Furmint, Hárslevelű
Style: Bone-dry, mineral whites that can age for decades
Why It Matters: While famous for its dessert wines, Tokaj is finally getting recognition for its dry styles—Furmint especially, which offers Riesling-like acidity with the texture of white Burgundy.

Try: Dry Furmint with roast chicken or miso-glazed cod.

Uruguay

Signature Grapes: Tannat, Albariño
Style: Structured reds, salty whites
Why It Matters: This small South American country is quietly producing elegant Tannat (yes, the beastly grape from Madiran) with softer tannins, plus gorgeous coastal Albariño that rivals Galicia’s best.

Try: Garzón Albariño with ceviche or grilled shrimp.

England

Signature Grapes: Chardonnay, Pinot Noir (Sparkling Wine)
Style: Traditional method sparkling with high acidity and chalky minerality
Why It Matters: English sparkling wine is no longer a joke—it’s a juggernaut. With chalk soils like Champagne and a warming climate, producers in Sussex and Kent are now winning international blind tastings.

Try: Nyetimber or Gusbourne Brut with fish and chips (seriously).

Why You Should Drink Beyond Bordeaux

We’re not saying give up your Bordeaux blends, your Brunellos, or your Barolos. We’re saying your palate deserves a passport. There’s never been a better time to explore terroirs that aren’t bound by tradition. These regions and grapes—Assyrtiko, Chenin Blanc, Furmint, Tannat, Albariño, and beyond—are writing a new chapter in the world of wine. One where the map is still being drawn.

So next time you shop or dine, go off the grid. Ask for something weird. Order something unpronounceable. And raise a glass to the next great classic.

Cheers to the future of wine 🍷

Gregory and Tammy Dean are sommeliers, wine educators, and co-creators of the SIPS & STORIES book series. When they’re not exploring emerging wine regions or debating whether Assyrtiko is better than Chablis (spoiler: sometimes it is), they’re helping wine lovers drink better, bolder, and beyond the expected.

Cover photo by ongchinonn, CC0, via Wikimedia Commons