Wine-Searcher reports that non alcoholic wine is not matching the sales momentum seen in alcohol free beer and spirits, with multiple trade voices blaming the loss of alcohol’s structural role in texture, balance, and complexity. It says de alcoholisation often strips wine rather than rebuilding it as a product from the ground up, that reds are particularly difficult because tannin and acidity can feel harsher without alcohol, and that sparkling styles tend to perform better because carbonation helps restore some of the experience.
Non alcoholic
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EU Parliament Backs New Measures to Protect and Promote the Wine Sector
The European Parliament says MEPs backed new legislation designed to help wine producers manage market pressures and climate risks, and to open opportunities in tourism and exports. The press release highlights clearer labelling for no and low alcohol wines, with “alcohol-free 0.0%” for wines at or below 0.05% ABV and “alcohol reduced” for wines above 0.5% ABV that are at least 30% lower than the category’s standard strength before dealcoholisation. It also outlines extra crisis support for extreme weather and disease, EU funding options for grubbing up, and higher co-financing for promotion, including wine tourism and third-country marketing, with the deal now needing Council approval to enter into force.
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Bolle Launches Premium De-alcoholised Burgundy Chardonnay Reserve
Harpers Wine & Spirit reports that non-alcoholic producer Bolle has introduced Bolle Chardonnay Reserve, starting life as an AOP Burgundy Chardonnay then going through gentle de-alcoholisation before a secondary fermentation with fresh Chardonnay juice from the same region, a technique the company says is unique in the category. The producer positions the release as a step-change for alcohol-free wine, arguing it can deliver structure, balance and depth without resorting to additions such as sugar, glycerine, flavourings or aromas.
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Why Non Alcoholic Wine is So Hard to Get Right
Apple Podcasts, hosting BBC Radio 4’s The Food Programme, says a new episode explores why alcohol free wine often struggles on flavour, and what technologies and approaches might close the gap. The description follows presenter Jaega Wise through production methods such as vacuum distillation, tastings of current bottles with specialists, and conversations with producers about the technical limits of making convincing 0% wines.