The Rise of the Hybrid Drinks Pairing

"Sometimes known as a 'half-and-half,' the hybrid is a bespoke drinks flight alternating between wine and a non-alcoholic (NA) alternative - from 0.0 percent ABV wines and juices to sparkling teas and homemade ferments. And it's gaining popularity at select tastemaking restaurants around the world. "Younger generations aren't drinking in the same way [as older generations]," claims Micah Melton, culinary director at Alinea in Chicago. "Not drinking is a little less stigmatized.""

"For the most part, this alcohol-free pairing was designed to mimic the alcoholic offering - drinks were chosen for their resemblance, in taste or look, to the wines. But, as more guests dabbled with 'sober curiosity,' the drinks team got creative. "Sometimes we home in on a flavor in a dish and make a whole drink out of that, or for others we would single out an ingredient we thought a dish was missing," Melton says. "We have a whole bar team for NA drinks.""

"Another pioneer of the half-and-half, among other things, is Iris, the boundary-breaking restaurant in the middle of a Norwegian lake. Managing director Sebastian Torjusen says they see a homemade NA option as an opportunity for heightened flavor-matching. "It's not just about reducing alcohol consumption, but adding an experiential dimension. Our non-alcoholic pairing can be designed and brewed to offer more than wine can. There are a few more tangents to play with." The hybrid menu showcases established producers - including Villbrygg, a Norwegian company making 'soda for grown ups' - as well as house-made fermentations using local ingredients."

Hybrid or 'half-and-half' pairings alternate wine and non-alcoholic (NA) beverages such as 0.0 percent wines, juices, sparkling teas and ferments. Restaurants offer full NA pairings or mixed wine/NA flights to accommodate guests who reduce or avoid alcohol. Early practice mimicked wines in taste and appearance, while experimentation now targets specific dish flavors or missing ingredients. Chefs and beverage teams design house-made ferments and source established NA producers to expand tasting possibilities. The approach aims to enhance flavor-matching and deliver a distinct experiential dimension beyond simply lowering alcohol intake.

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