Spring 2026 Selection by Anora

10 February 2026 - Helsinki

Anora’s seasonal tastings tend to feel less like a catalogue walkthrough and more like a carefully paced look at how people actually drink right now. The Spring 2026 selection continued that rhythm. Broad, considered, confident - it offered a clear snapshot of where the Nordic drinks scene is settling next.

Sparkling wines set the tone early. Proseccos with floral lift and ripe fruit, crisp crémants, and elegant champagnes appeared as natural companions rather than bottles reserved for rare occasions. Many felt deliberately accessible while still holding their structure and sense of occasion - the kind of bottles that fit just as comfortably into everyday wins as they do into larger celebrations or seasonal settings.

The whites followed the same logic. Freshness and balance led the way, with food clearly part of the conversation. Rieslings spanned a wide spectrum, from dry and mineral to gently aromatic and easygoing. Grüner Veltliners and Italian whites rounded out the selection, all thoughtfully suited for shared meals, seasonal cooking and relaxed hosting. These were wines that invite opening rather than overthinking. If you are curious which one I picked from Alko for the upcoming weekend, you can see it here.

Rosés moved between light, relaxed styles and more structured expressions suited for food. Reds leaned towards juiciness, softer tannins and comforting depth. Rhône blends, organic Monastrell and approachable Italian reds all felt easy to place into real-life moments, without demanding a specific occasion.

The spirits and ready-to-serve selection reflected how social drinking continues to evolve. Familiar Finnish favourites appeared in seasonal variations, alongside practical cocktail options, lower ABVs favoured by Gen Z, and flavour-driven spirits built for sharing and spontaneity. Sustainability, lighter formats, practical sizes and thoughtful packaging were supporting the experience naturally.

I also took part in a small but memorable experiment highlighting how the choice of water can influence a tasting experience. First the white wine, then San Pellegrino mineral water, then the wine again - and the difference was genuinely noticeable. A subtle reminder that every element served at an event, even water, shapes the overall flavour perception. During the tasting, a new San Pellegrino Zero drink in peach and clementine flavours debuted, alongside the new Fast Forward drink line.

What lingered after the tasting was a sense of alignment with everyday habits and the evolving drinking culture - people who appreciate a good glass, good company, and thoughtful selection without overthinking it.

Thank you so much to Sari Salmela, PR & Communications Manager, for the kind invitation. I truly appreciated the versatile tasting experience and the insightful conversations with Anora’s experts at Sokos Hotel Presidentti today.

You can see more insights and photos on my Instagram.

DISCLOSURE

The organiser has not set any special criteria and has not initiated any financial/alternative compensation that would require the creation of any written or visual content related to this PR event nor the promotion of any products/services in exchange for attendance - but I decided to share my experience anyway as I think you'd enjoy exclusive insights from my recent gastro adventure. Any PR products/samples/food, drink/services/raffle prizes handed out by the organisers, other participants or exhibitors (if applicable) were not a form of compensation, nor part of an exchange agreement.

❗️Remember to drink responsibly, and that you must be over the minimum legal drinking age of your country. ❗️

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