A slew of entrepreneurs think nonalcoholic wine is poised for an explosion, thanks to improvements in technology for 'de-alcoholizing' wine and a growing interest in drinks that taste and feel grown up but aren't boozy. Here's more.
SANTA ROSA, Calif. - Nonalcoholic beer is having a renaissance. Booze-free cocktails are all the rage. But wine, that most rarefied of libations, has been a little slower to the sober-curious party.
Between August 2021 and August 2022, total dollar sales of nonalcoholic wine, beer, cider and spirits in the United States grew more than 20 percent, according to NielsenIQ. Fact.MR, a market research firm, projects that sales of nonalcoholic wine will double by 2033 as people seek to reduce their alcohol consumption and manufacturers improve the taste and branding to give it the gloss of a premium, high-quality product.
Nonalcoholic wines have historically made up for a lack of alcohol by being sweet, a taste often associated with cheap wine. And in some ways, nonalcoholic wine would seem to run counter to current trends. In recent years, drinkers have been enthusiastic about "natural" wines fermented without additives and using traditional winemaking methods.
Maire has her wines de-alcoholized at a company called BevZero in Santa Rosa, Calif. It's the largest such facility in the United States, using a technological innovation called a spinning cone column. "There was no longer a big need for alcohol-reduction services, and we lost 25 to 30 percent of our business," said Matt Hughes, BevZero general manager. "So we started asking, 'well, how low can we go [with the alcohol]?'"
"Then we can turn up the temperature because we don't need to protect the aroma. We're left with a wine with no alcohol and no aroma, then dose the de-alcoholized base wine with the aroma to bring back the character," he said.
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