Alcohol Free Wines
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Whether it is for non-alcoholic red wine or non-alcoholic white wine, many will say this question is somewhat of an oxymoron – to many the phrases “good” and “non-alcoholic wine” just don’t belong together in the same sentence. While it is unlikely that we will find ones that equal their alcoholic counterparts in terms of taste and quality, we hope to at least give it a fair shot and maybe we’ll be pleasantly surprised! Or maybe not… There are many that dismiss the quality of non-alcoholic wines outright without ever even trying them. Who knows? Approaching this with an open we might even find some that rival their alcoholic cousins. We hope to prove those people wrong and show that at least a couple of them are worth giving a try.”
What is Alcohol Free Wines?
Firstly of all, just to be clear, even though you will find many bottles of wine that are labeled as “non-alcoholic wine”, quite a number of them will still have a small percentage of alcohol in them. This is because the starting point of making non-alcoholic wine is always an alcoholic wine. Turning this alcoholic wine into its non-alcoholic cousin involves adding another step the production process (ie. the removal of alcohol), and it can sometimes be difficult to remove all. In order for wine to quality as being labeled as non-alcoholic, or any beverage for that matter, the federal laws require that it can only contain 0.5% of alcohol by volume. Believe it or not, even naturally occurring fruit juices (such as orange juice) will generally also contain a very small percentage of alcohol. Beverage that don’t contain any alcohol at all are labeled as alcohol-free.
How Are Alcohol Free Wines Made?
One of the most common ways to produce non-alcoholic wine is through the process of distillation. For those of you that didn’t pay attention in Chemistry class, let me give you a quick recap. Distillation involves applying heat to a liquid mixture (in this case the wine containing alcohol) and thereby separating the component substances (the alcohol) through evaporation. In layman’s terms, since alcohol has a lower boiling point than the other substances in wine, it will evaporate before anything else does when you apply heat to it. This is how you are able to separate the wine and the alcohol. This process is actually very similar to the process of making liquor, but instead of keeping the alcohol and throwing out the rest like you would do when making liquor, we now throw out the alcohol and keep what is left – the non-alcoholic wine.
Bright dark ruby black color. Fruity, toasty aromas of cherry clafoutis, cherimoya, cream, and gravel with a chewy, tangy, dry medium-full body and a warming, layered finish with fruit, grippy, firm tannins and moderate oak.
The problem with the distillation process is that you have to apply a significant amount of heat to the wine which can result in a change of the other compounds within the wine as well. This can alter the taste profile, which is something we don’t want. This is why vacuum distillation is often performed when making a non-alcoholic wine. This process basically involves putting the wine under a vacuum resulting in the fact that much less heat is required to separate the alcohol from the wine. This, as a result, turns into a much better tasting non-alcoholic wine.
The other process that can be used to make non-alcoholic wine is reverse osmosis or sometimes also referred to as the cold filtration process. The advantage of this technique is that no heat is required but that the alcohol can basically be separated from the wine using a filter. In a nutshell, the wine passes through a filter with pores that are so small that they only allow the alcohol and water to pass through but nothing else. And voila… you end up with non-alcoholic wine.