I heard from a very reliable source that one of the biggest trends at this year’s Australian Fashion Week was “statement jewellery”. Bold, chunky pendants, cuffs and collars with vivid hues and plenty of eye catching accoutrement. I’m not envisioning a change in career to start advising you on fashion. Heavens, I barely get myself out of my “wine-tasting tracksuit” most days. What it got me thinking about though, is what’s happening in the cutting edge of drinking. What’s hip, what’s next, what are the fancy-haired (or bearded) set pouring? Pet Nat: Pet nat is short for petillant naturel (naturally sparkling), made by putting a wine that is still fermenting into a bottle. The“live wine” creates bubbles from the natural fermentation. Best examples are easy to drink and easy to like, with loads of personality. Snakebites: The welcome drink at Noma’s Sydney pop-up was a “Snakebite”, a blend of beer and cider produced by Tassie brewery Two Metre Tall. The drink has had a bad reputation at times, but can taste delicious. Stay tuned for other craft brewers having a go. Vermouth: Small batch, side project vermouths using Australian botanicals will be a drink to be reckoned with. Australian vermouth is brilliant as a mixer, or drunk on the rocks with native finger lime pearls. Sake: Bad sake conjures bad memories of karaoke joints and belting out Bon Jovi’s ‘Living On A Prayer’. Not an ideal reputation. Finely-made, artisanal sake is far more interesting to drink. Junmai (pure rice sake), for example, is amazing, with a supple texture, bright acidity and savouriness. Austrian and Greek wines: Smaller, natural wine producers from Austria are leading a global charge, with wines of purity, freshness and personality. In Greece, quality producers are getting their message out to the world. Look out for wines made from the grapes assyrtiko (white) and xinomavro (red).

The botanicals in this vermouth include native pepper, quandong, munthari berries and truffle, while herbal bitterness comes from angelica root and gentian. It’s intensely flavoured in a bitter-sweet way, but remains refreshing.

This amazing sake is from a tiny producer in Chiba prefecture, and is made with the ancient yamahai or hot-ferment method. It has a melon and spice character, and finishes with clean acidity. Try with a cheese plate.

An unusual blend of Austrian local variety zwiegelt and cab sav from a thoughtful winemaker. A medium red that offers red and black fruit character with alpine herbs lending personality. Gorgeous silky texture, too.

A modern Greek wine, produced traditionally with natural fermentation, no additions and no heavy manipulation. A pure, red-fruited, crunchy, expression of the xinomavro grape variety. Like biting into a chilled, dark plum.

This pet nat pours in the glass with a joyous frothiness and drinks like tropical fruit juice spiked with ginger and lemongrass. Such vitality here! I reckon roast chicken and charred fennel would go well, but it’s built for drinking any old time.

A unique reimagining of the budget cider-lager combo. Brewer Ashley Huntington blended barrel-aged ale with his naturally fermented cider to create a refreshing, lightly sour, tangy drink that will marry superbly with roast pork and crackling.