Shanteh Wale’s wine journey kicked off at Sydney’s iconic Quay Restaurant, where she spent over a decade perfecting her craft. Starting from the ground up, she eventually became Head Sommelier, holding the reins from 2018 to 2022. Her passion for wine, and a seriously impressive palate, has also earned her three nominations for the coveted Good Food Guide Sommelier of the Year Award.
But Shanteh’s talents don’t end at Quay. She’s branched out and made her mark far beyond the restaurant world. In fact, she’s the voice behind Over A Glass, a popular podcast on the Deep in the Weeds Network, sparking lively conversations and sharing her insider knowledge of the wonderful world of wine. In addition to podcasting, Shanteh is also a writer, contributing to various publications providing her expert insights.
To add to this stacked resume, she also plays a key role in regional, state, and city wine shows across Australia! Shanteh’s journey reflects a commitment to excellence and a deep passion for wine. Whether in the cellar, behind the microphone, or at the judging table, she continues to inspire and educate others, shaping the future of Australian wine.
We sat down with her to ask what trends she think we’ll see in the wine industry in 2026.
1. Drinking less but better
There’ll be a continued shift toward quality over quantity, with the market choosing fewer wines of greater integrity, provenance, and craftsmanship.
2. A greater focus on Australian wines
There has never been a better time to support local producers. Australia can produce almost every wine style, from alpine freshness to coastal elegance and inland power. I expect and demand Aussies to increasingly explore and champion what exists on their doorstep.
3. Textured whites and chillable reds
Chilled reds are increasingly popular, especially amongst younger people, and I suspect we’ll see styles selected to suit mood, occasion, and climate. Varieties such as Fiano and Grenache, along with field blends, will continue to gain momentum for their versatility, tactility, and drinkability.
4. Increase in low and non-alcoholic drinks with functional benefits
A growing category that focuses on wellness, with drinks involving botanicals, tinctures, teas, and naturally derived fruit extracts. These options appeal not only for moderation, but for their perceived health-supporting qualities.
5. Rosé with flavour and intention
I suspect we’ll see a move away from selecting rosé based solely on colour. I truly hope to see people choosing rosé based on variety, structure, and flavour profile. Fun and flavour should co-exist!
This article is courtesy of Good Food & Wine Show; first published 24 February 2026.