"As an editor and writer who regularly covers the world of nonalcoholic drinks, I have tasted more than my fair share of booze-free wines. Much like with regular wine, the results have been mixed some are bitter or super sour, or even worse, smell like nothing. But I've also had the pleasure of drinking alcohol-free wines that scratched the same itch as a top-notch riesling or champagne."
"When I have conversations with people who are curious about nonalcoholic wines, cost comes up as one of the most common concerns. I totally understand that it's tempting to write off the category as upcharged grape juice with better branding, but contrary to popular opinion, you're not actually paying for the alcohol in regular wine either. In both types of wine, you're investing in the effort and care that goes into making a product that tastes, smells and feels thoughtful."
"The best nonalcoholic wines start with grapes that are grown and harvested at optimal ripeness, so that each sip is balanced in terms of acidity, flavor notes and body. In most cases, those grapes are pressed, their juice is fermented and the ethanol alcohol is flushed away in a process known as vacuum distillation."
Nonalcoholic wines show wide variation in flavor and aroma, ranging from bitter or overly sour to nuanced and aromatic like top-tier riesling or champagne. Price often reflects winemaking care rather than the presence of alcohol, with premium bottles arising from thoughtful viticulture and skilled production. Quality begins with grapes harvested at optimal ripeness to achieve balanced acidity, flavor, and body. Common production uses fermentation followed by alcohol removal, frequently via vacuum distillation, and some producers reintroduce flavors and aromas lost in the process. Well-made booze-free wines can closely resemble conventional whites, reds, and sparklings in taste and aroma.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]