Offering alcohol-free wine, or not? No- and low-alcohol wines are becoming increasingly popular - and not without reason. An addition to the range that can make perfect economic sense.
To offer alcohol-free wine or not? Many restaurateurs ask themselves this question. A decision that can make perfect sense from an economic point of view. After all, alcohol-free alternatives are not primarily intended to displace or replace another product, but rather to supplement the range, which can mean upselling. More and more people are adopting a health-conscious lifestyle and want to drink less alcohol - or discover new flavours.
There are various methods for producing alcohol-free wine, one of which is "dealcoholisation". This means that a wine is made which is then gently dealcoholised using state-of-the-art cellar technology. The wine is heated to a maximum of 27°C in the vacuum evaporator, which vaporises the alcohol it contains. Due to the low boiling temperature of alcohol in a vacuum, the important flavours are retained.
There are also wines based on fermented tea. These can offer incredibly complex flavour structures resulting from tea blends, juices, fruits or herbs, which can be used excellently in food pairing.
In addition to our range of wines, discover various non-alcoholic alternatives at stand B003 in hall 1.1 (Food & Beverage) and be surprised by the complexity and flavours.
