According to Amos, while chilled reds aren't exactly *new*, more people are realising that their favourite wines are actually meant to be enjoyed after some fridge time.
Particularly in the summer, nothing beats a chilled glass of red on the beach.
Dry July is wrapping up, but as Amos reveals, more and more people are embracing the low-alcohol and even *no*-alcohol varieties.
We didn't know if we were all that sold on buzz-free sipping but NON wine is too delicious to even notice.
Canned wine, but make it tasteful.
These are great because, just like most seltzers, they come in packaged single-serves so if you're not planning a big night, just BYO a couple of these and you're good-to-go.
As Harris Plane says, "don't knock it till you try it".
The natural wine movement is not slowing down any time soon, according to both Amos and Harris Plane, and we'll see these niche wines popping up more and more in our favourite restaurants this summer.
Amos recommends brands such as Smallfry wines, "they've been organic and biodynamic since they've started in the Barossa Valley. Their wines are amazing and incredibly well priced," he says.
Head here for our guide to natural wines.
The techniques may be ancient but orange wine has had a modern revival recently.
A light and crisp option that pairs wonderfully with some evening takeaway and a sunset, if you're lucky.
We really never thought we'd be recommending wine that came out of a bag post-'00s, but just like much of the fashion from that bygone era, bagged wine is getting a revamp thanks to brands like Vinbag.
It's been a tough few months (well, year) for Australian businesses but according to Harris Plane, the local wines are still pouring.
"It's wonderful to see that people are really supporting our great vignerons during these tough times," he says.
Where you can, try to shop small and put your dollars towards keeping our local wineries going.