2023-08-11 17:12:26
Mallorca it will not be left without a toast. Or at least for now. The wine crisis suffered during the Covid-19 pandemic, which kept production stopped and the cellars of the producers and distributors full, seems to be still giving its last blows in the national market, and, specifically, in the Balearic Islands.
Emerging markets, in this case the asian and the americanare gaining demand for some high-end champagnes and wines, whose production companies are being offered to the highest bidder thus raising prices and generating a situation of scarcity in the Islands. This is confirmed by the president of the Balearic Association of Sommeliers, Daniel Arias, who assures that last year the demand It went off and “it was a drama”.
“Main consumers of luxury products are now USA and the Asian market. There it is a safe sale, when you send the merchandise you collect it,” explains Arias, pointing out that in Spain, these transactions are collected after 60 days, so large companies benefit more from being able to obtain income more easily and quickly. “In Portugal, Spain, Italy, we are experiencing shortages of champagne for these reasons”laments the president of the ABS.
This shortage is reaching internationally recognized national wine producers such as Vega Sicilywho, according to Arias, “In two years they have tripled their value”. This phenomenon is also affecting restaurants, since in many cases companies are not willing to change their choice of wine or champagne despite the wide variety that distributors strive to import as a solution to the lack of stocks of other products. as Moët & Chandon. However, hethe northern countries of Europasuch as Sweden, Germany or Switzerland, are also influencing the lack of national productsince in recent years they have increased their import of wines harvested in Spain.
exist other factors are also influencing in the shortage, like climate changeas Arias explains, which is causing the harvest to go ahead and “less quantity, but more quality” is generated.
Curiously, this problem is also having a great impact on a fundamental element in restaurants: the letter. Many restaurateurs are being affected by the uncertainty of knowing which wines or champagnes they will offer in their business depending on their availability, depending on which they will introduce them or not on the menu. Many of them, especially businesses of a certain level and reputation, cannot afford to have a wine on the menu that they cannot offer, so they this year their impressions have been delayed as long as possible while waiting to find out what products they could offer their consumers.
However, from the Association a “stabilization” of the market is expected once the level of production has been recovered. The only unknown that is still in the air is knowing what will happen to these emerging markets that are taking over the purchase of these high-quality products, which, it seems, can still be enjoyed in the Balearic Islands.
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