Preview: what to expect from ProWine Singapore 2024

ProWine returns to Singapore in April, showcasing the breadth and range that makes the wine and spirits industry so unique. We break down all you have to look forward to.

Gearing up for its fifth edition, which opens next month at Singapore Expo, ProWine Singapore 2024 debuts the theme ‘discover the taste of diversity’.

The exhibition will focus on the diversification of wine and spirits offerings, presenting a broad spectrum of flavours, styles, and innovations appealing to a wide customer base with varied preferences. Jointly organised by Messe Dϋsseldorf Asia and Informa Markets, ProWine Singapore 2024 will take place from 23 to 26 April, and will once again co-locate with FHA Food and Beverage.

This year, ProWine Singapore will welcome more than 200 exhibitors from 20 countries. China, Ireland, Lithuania, New Zealand, Poland, and Romania will have a presence this year, alongside participation from well-known wine-producing nations including Austria, France, Germany, Spain, and Portugal.

Making their debut this year are the ProWine Singapore Awards. Designed to recognise and honour the creative endeavours, dedication, and outstanding achievements of industry innovators and leaders, the awards include three core pillars: education and training, experience and training, and trade.

The ProWine Singapore Awards could not be better timed; against the backdrop of a dynamic and thriving bar scene, which sees Singapore boasting several top contenders in Asia’s 50 Best Bars list. ProSpirits, the special zone exclusively dedicated to spirits from around the world, will be present in Singapore this year.

Over 8,000 visitors are expected to come together for ProWine Singapore in 2024, underscoring the relevance of the Southeast Asian region. with its rapidly growing market, rising middle-class segment, and evolving wine and spirits landscape. In among the family-run wineries and no- and low-alcohol alternatives, ProWine Singapore 2024 will feature a range of organic wines, distinctive craft spirits stored in seaweed charred casks, and limited-release batches of Irish whiskeys and Caribbean-inspired rum.

In keeping with the impressive breadth of wines and spirits on offer this year, no- and low-alcohol will take the spotlight with the launch of ProWine Zero, a zone dedicated to the rising demand for no- and low-alcohol alternatives. ProWine Zero will feature a selection of over 30 wines and spirits, reflecting the industry’s commitment to catering to diverse tastes in the dynamic landscape of the drinks market.

Expert bartenders and mixologists will also be showcasing their skills at ProWine Zero to create innovative concoctions and display mixology techniques. Another new addition is the Discovery Bar, offering visitors a one-stop bar-top experience featuring a diverse array of beer, cider, cocktails, and new-style alcoholic beverages.

The masterclass programme

A hallmark of ProWine Singapore, the Masterclass Programme features a line-up of sessions led by Masters of Wine, sommeliers, and industry experts. Sessions cover topics including:

• Pinot Grigio DOC delle Venezie – discovering gems from the region

• Shining the spotlight on Asia’s unique wines and spirits

• Growth of craft spirits in Asia – the Tequila story

• The Great Fortifieds – Sherry and Tawny Port

• Spirit of Ireland – Irish spirits tasting

• Boosting revenue with no/low alcohol offerings on your drinks list

• Pioneering the circular economy in the wine and spirits industry

Wine educator and Master of Wine Tan Ying Hsien is set to lead an exploratory tasting of the white, rosé, and red wines of Spain’s renowned Rioja region during ProWine Singapore. The session has been designed to highlight the diversity and versatility of Rioja’s wine styles, reflecting the region’s history of winemaking, its commitment to environmental stewardship, and continuous agricultural innovation. It will also reveal why Rioja’s wines are among the most refined, yet often underappreciated, gems on the global wine stage.

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