Why non-alcoholic wine struggles — and alternatives worth trying

The article argues that if you love oaky Rioja or zingy Kiwi sauvignon blanc and are hunting for a non‑alcoholic lookalike, you will likely be disappointed because alcohol provides much of wine’s complexity, character and charm. It explains that alcohol carries volatile compounds that create wine’s scents and tastes, gives a sensation of warmth and produces the viscous body and texture — the “mouthfeel” — that help balance a wine.

When a base wine is dealcoholised, much of that character is lost; because wine’s usual 11%–15% ABV is higher than beer’s, the absence of alcohol is felt more, which partly explains why nolo beers are generally more successful than nolo wines. The article says some compounds can be reintroduced after dealcoholisation or added with unfermented grape juice, and hi‑tech processes are improving, but it remains almost impossible to mimic wine’s weight and balance.

Fizz performs best because bubbles add spritz and chilling can tone down sweetness; cocktail additions such as crème de cassis or elderflower cordial can boost interest, and a black velvet made 50:50 with 0.0% Guinness is offered as an option. It recommends alternatives including sparkling fermented teas (the Real naturally alcohol‑free range is mentioned as widely available and £10 at Waitrose) and kombucha for acidity and probiotic benefits.

Key Topics

Culture, Non-alcoholic Wine, Rioja, Sauvignon Blanc, Dealcoholisation, Kombucha