When the word harmonious is used to describe a wine, it means it has just the right amount of all its constituent parts; think of it as something completely spherical.
When you take out the alcohol, which brings body and that ever-so pleasing burn, you can be left with a drink that feels oversweet, with tannin and acidity, but no alcohol to give it that mouth-filling oomph.
The most common approach to dealcoholisation is vacuum distillation, which involves gently heating up a wine so the alcohol evaporates and is then sucked out by a vacuum.
Reverse osmosis, in which the wine is forced at high pressure through a large membrane, allows for the separation of alcohol and water, leading to lower ABV wines.
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