No- and Low-Alcoholic Wines To Sip In The Sun

The world of NoLo drinks has taken full flight …

For years, the low- and non-alcoholic beverage category was limited to sodas and fruit juices. Today, the growing interest in non-alcoholic beverages is part of a broader global movement towards healthier and more natural lifestyles. I believe it also reflects a desire to explore new experiences and flavour profiles.

Within the NoLo sector, there are two main types of beverages: de-alcoholised drinks and naturally alcohol-free options. In my opinion, the latter holds the greatest potential for quality. Since these beverages are not altered by ethanol removal, a process that often leads to structural imbalances and off flavours, they tend to offer greater complexity and aromatic purity.

One of the most popular non-alcoholic options on the market is kombucha, a fermented tea drink made by adding a symbiotic culture of bacteria and yeast (SCOBY) to sweetened tea. The fermentation process, which typically lasts one to two weeks, allows the SCOBY to consume the sugar, producing a slightly fizzy, tangy, and mildly sweet beverage rich in probiotics, organic acids, and antioxidants. Many people enjoy kombucha for its potential health benefits, including improved digestion and gut health. Kombucha can be flavoured with fruits, herbs, or spices, and its bright acidity makes it an excellent pairing for delicate seafood and fish dishes such as ceviche or tartare.

The rise of new “hybrid” beverages is further expanding the frontier of alcohol-free drinks. Tea has become the foundation for many high-end sparkling brands, such as Saicho, Semi- Plume, and Copenhagen Sparkling Tea Company. Tea, like wine, is a complex product influenced by terroir, craftsmanship, and weather conditions. Cold brewing has become a popular method to enhance delicate aromas, complexity, and mouthfeel. Sparkling teas can be made from single-origin teas or blends of different styles and terroirs. They are typically balanced with a touch of sweetness and acidity and can also incorporate natural ingredients such as plants, fruits, flowers, spices, and even mushrooms to enhance umami flavours.

“Tea, like wine, is a complex product influenced by terroir, weather conditions and craftsmanship.”

Full disclosure: Semi-Plume is a project close to my heart. When I embarked on this journey three years ago with my business partner and CEO, Sabrina Duong, our goal was to create a drink that could be enjoyed on its own or paired with food – one that had the balance and complexity of a fine sparkling wine but without the presence of ethanol. As a great admirer of champagne, I often found myself in situations where I either could not or did not want to consume alcohol, yet I longed for a tasty, high-quality, and healthy alternativ

Semi-Plume is a carefully crafted blend of cold-brewed Oolong tea, Rooibos (which is naturally caffeine-free), and other ingredients such as hibiscus, which adds a delightful zingy acidity, and chamomile, which brings a subtle savouriness. Today, Semi-Plume is served in Michelin-starred restaurants across the US, and it is incredibly rewarding to receive positive feedback from both professionals and consumers alike.

Another exciting and highly refined non-alcoholic offering is BÆK, created in Ireland by Danish sommelier Majken Bech-Bailey. Majken’s passion for nonalcoholic pairings began over a decade ago, and she has since perfected her craft in fine-dining establishments, including the two-Michelin-starred restaurant Aimsir. Inspired by wine, BAEK aims to replicate the experience of enjoying a glass of wine in terms of aroma, structure, texture, complexity, and flavour persistence. There are currently two variations: Mellow and Intricate. Mellow serves as an alternative to white wine, featuring delicate nuances of honey and oak spices, with a silky texture imparted by beeswax. Intricate, inspired by red wine, is rich and smooth, reminiscent of a Bordeaux, with a fine, powdery tannic structure derived from aronia berry juice.

Today, choosing a non-alcoholic pairing in a fine-dining restaurant is no longer considered unusual. Many chefs and sommeliers take pride in offering exciting and thought-provoking alcohol-free pairings. One of the most remarkable non-alcoholic pairings available in Ireland is the cold-brewed Taiwanese tea pairing at the two-Michelin-starred Terre Restaurant in Castlemartyr. At Terre, the tea pairing is more than just an alternative to alcohol; it is an invitation to explore a new dimension of food and drink harmony. This carefully curated experience demonstrates how synergy can transform a simple pairing into something far greater than the sum of its parts.

The world of NoLo beverages continues to evolve, offering consumers an evergrowing array of sophisticated, high quality options that rival traditional alcoholic drinks. Whether through kombucha, sparkling teas, or expertly crafted blends like BAEK, the NoLo movement is redefining how we experience and enjoy beverages. @julie_dupouy

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