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.