It’s official; non-alcoholic (NA) mocktails and wine are no longer a temporary trend. In fact, the act of mindful drinking has swept the nation and is supported by an ever expanding selection of non-alcoholic beverages. For those looking for more elevated options, or perhaps simply wanting more options with dinner, NA wines offer a sophisticated alternative without the buzz. Even alongside its popularity, many tasters still find themselves asking, “what is non-alcoholic wine? Is it just grape juice?” No, not quite. Continue reading to learn what makes NA wine unique, how it is made, and why a wine enthusiast might want to try it.
What is non-alcoholic wine?
Non-alcoholic (NA) wine starts out just like traditional wine. First, grapes are fermented by yeast into alcohol and complex flavor compounds. After fermentation, the alcohol is carefully removed to leave behind a beverage with the body, aroma, and acidity of wine, but less than 0.5% ABV (alcohol by volume).
So NA wine isn’t just grape juice?
No. Grape juice is unfermented and much sweeter than NA wine. It also lacks the acidity, tannins, and complexity that both wine and NA wine offer to a taster.
Remember, NA wine is real wine that has been dealcoholized. It is made from fermented grapes that are aged to develop flavor and structure. Then the alcohol is removed after fermentation through specialized processes like vacuum distillation, spinning cone technology, or reverse osmosis.
How is alcohol removed from wine?
There are three main techniques used to dealcoholize high-quality non-alcoholic wine:
1. Vacuum Distillation
In this method, the wine is placed under a vacuum to reduce the vapor pressure inside the container. At reduced pressure, alcohol’s boiling point is lowered, which encourages the alcohol to evaporate at around 85–95°F (30–35°C). This process preserves the delicate aromas and flavors that might be lost at higher temperatures. A condenser then collects the vaporized alcohol and returns it to a liquid state in a separate container. The alcohol is gently boiled off, and the remaining liquid is bottled as non-alcoholic wine.
Pros: Retains more flavor than boiling
Cons: Still involves heat, which can slightly alter the aromatics
2. Spinning Cone Column
This high-tech method uses centrifugal force and steam to separate wine into layers: aroma compounds, alcohol, and remaining liquid. First, aroma compounds are extracted and saved. Then, alcohol is removed at low temperatures. Finally, the aromas are reintroduced to restore complexity.
Pros: Very gentle on flavor; Ideal for premium wines
Cons: Expensive, so primarily used by larger producers
3. Reverse Osmosis
This filtration-based method uses a membrane with tiny pores to separate wine into two streams based on the size of molecules that can or cannot pass through the membrane. One stream is alcohol and water, which are the smaller molecules that can pass through the membrane. The other stream is comprised of flavor and color compounds, which are larger molecules and cannot pass through the membrane. The alcohol is removed from the first stream, typically through distillation. The purified water is then reintroduced to the flavor and color compounds.
Pros: No heat involved; Preserves subtle characteristics
Cons: Time-consuming and costly
Is there any alcohol at all in non-alcoholic wine?
Yes, but very little. In the U.S., beverages labeled “non-alcoholic” can contain up to 0.5% ABV, which is about the same as kombucha or ripe fruit juice. It is not enough to cause intoxication, but if you are avoiding alcohol for health, religious, or recovery reasons, be sure to check the label for the exact ABV and consult with your healthcare professional as needed.
Does non-alcoholic wine taste like real wine?
Yes…and no. Quality NA wines can retain many of the aromas and textures of traditional wine, especially whites and sparkling varieties. However, alcohol contributes body and mouthfeel to a wine, so dealcoholized wines may taste lighter or less rounded. As the popularity of NA wines continues to climb, top NA wine producers are improving their processes and offer options that are surprisingly close to the real thing. Curious to learn more? Look for wine bars and wineries who offer NA wine flights to taste and learn.
Can I use non-alcoholic wine for cooking?
Yes. Just like regular wine, NA wine can add acidity, fruitiness, and depth to recipes. It is a great option for those who want to avoid alcohol, but still enjoy classic wine-based sauces or marinades. Since most of the alcohol is already removed, there is no need to “cook it off.” This adds to the versatility of using NA wine in culinary spaces.
Is non-alcoholic wine healthy?
It depends. Non-alcoholic wines are typically lower in calories and sugar than regular wine, especially dry styles. Surprisingly, red NA wines also retain antioxidants like polyphenols found in grape skins. However, some brands add sugar or flavor enhancers, so it is smart to read nutrition labels. As with any beverage, moderation is key and individual needs/concerns will fluctuate from person to person.
Why should wine tasters try NA wine?
You do not need to give up your sommelier dreams to enjoy NA wine. In fact, there are plenty of reasons a wine enthusiast might want to explore this growing category:
- Palate Training: Use non-alcoholic wines to build vocabulary and sensory memory of structure, acidity, tannins, and terroir.
- Food Pairing Practice: Experiment with matching wine styles to cuisine without the full impact of alcohol.
- Wellness: Enjoy wine rituals without the dehydrating or calorie-heavy effects of alcohol.
- Social Flexibility: Sip something sophisticated at work events, family dinners, or nights off without impairment.
Traditional wine experts have been pleasantly surprised to observe some non-alcoholic wines even stand up to blind tastings. This has been especially true of sparkling wines and dry rosés, which maintain acidity and structure better than reds in the dealcoholization process. Curious tasters would be wise to locate wine bars or even supportive wineries that offer NA wine flights for tasters to explore and educate their palates.
Top U.S. Non-Alcoholic Wine Producers to Try
The NA wine scene is rapidly evolving. While international producers have been exploring these production methods for quite some time, American producers (and retailers) are stepping up their game. Here are some standout brands:
1. Surely
A California-based brand specializing in non-alcoholic sparkling rosé, brut, and still wines. Known for freshness and modern branding.
2. Luminara
From Napa Valley, this is one of the few dealcoholized wines made with estate-grown grapes. Offers red blends with rich, oak-aged notes.
3. Sovi
Started by a sommelier couple, Sovi makes dry, refreshing sparkling rosé and red blends in convenient cans and bottles.
4. Thomson & Scott Noughty
While originally UK-based, Noughty is widely available in the U.S. and praised for its dry sparkling wines made with organic grapes.
5. Wander + Found
Imported and distributed in the U.S., this German-produced line offers structured reds and crisp whites with minimal sugar.
Non-alcoholic wine is more than a trend. It is a thoughtful, evolving category offering wine lovers new ways to enjoy the vine. NA wines deliver complexity without compromise. Start with a sparkling option and let your palate be the guide. Cheers!