A view from our spring portfolio tastings

By Georgina Bickers, On-trade Marketing Manager

Last week marked my tenth year of portfolio tastings at Boutinot. In that decade we’ve seen raucous celebrations, moments of caution and uncertainty, and everything in between. Each year offers a window into the trade as we welcome you en masse to gather, network, and taste a glass or two… or two hundred.

This year, in both Manchester and London, the room felt determined.

In an undeniably challenging climate, Ops Managers, Bar Teams and Sommeliers alike approached the tasting with a quiet focus, surveying all the ways their wine offering could work harder. If guests are only having one glass, it has to be one that brings them back, and next time, brings their friends for the bottle. Some teams were there to elevate (exploring new regions and styles) others to innovate, ensuring their lists stay relevant for the next wave of wine drinkers.

Photographs from On-Trade Spring  2026

That spirit of innovation came from us too. We poured wines in keg and can, alongside our widest No & Low range to date. The former sparked conversations around reducing CO₂ emissions and Waste Management Fees, while also offering consistently fresh, single serves every time and more sociable formats like carafes. The latter ranged from France’s CHAVIN, with its varietally-led 0% wines, to Vitikultur Moser’s ‘Grapes & Herbs’ from Austria – an alcohol-free drink that earns its adult credentials through serious botanicals, including wormwood, rather than relying on de-alcoholisation. Barbara Öhlzelt’s RTD Verjus Spritz offered a refreshingly delicious 0% option, while her raw Grüner Veltliner verjus drew a crowd of discerning chefs and mixologists, keen to add a dose of bright, fresh acidity to their toolkit.

Our producers shared stories of their own resilience and demonstrated their deep connection to the land they call home. From long-standing partners to newer discoveries, their stories and their wines continue to give the trade something meaningful to work with, even in tougher times.

With all the challenges thrown at the hospitality trade, your determination drove some of the highest attendance numbers we’ve seen in years across both locations. There is work to be done, no doubt. But if these tasting were anything to go by, there is also energy, intent and opportunity.

The Boutinot team and our visiting producers, On-Trade Spring Manchester 2026