The Guardian reports on the challenge of finding satisfying alcohol-free alternatives for wine drinkers, arguing that the best substitutes may not be dealcoholised wine at all. The article points to drinks such as kombucha and tea-based bottles, which can offer tannin, savoury character and food-pairing potential, rather than simply imitating wine after the alcohol and much of the flavour have been removed. It reflects a wider consumer shift towards moderation, but with expectations for quality and occasion still intact.