There are some decent wine substitutes out there that are worth trying – but it’s always worth remembering that they aren’t actually ‘wine’

Are you a lover of oaky rioja, or maybe zingy Kiwi sauvignon blanc, and looking to find a non-alcoholic lookalike? To put it bluntly, I’m afraid you’re out of luck. Alcohol does much more than make you tipsy; it is the magic ingredient that gives so much of wine’s wondrous complexity, character and charm. Not only does it carry volatile compounds that make up wine’s endlessly fascinating combinations of scents and tastes, along with a sensation of warmth, it also creates that viscous body and texture – what’s rather grossly known in the trade as “mouthfeel” – of the liquid in your mouth, and the overall balance of all these factors in the wine.

When the base wine is dealcoholised, however, all that character goes with it. Compared with beer’s relatively low-alcohol content, wine’s usual 11%-15% ABV means that, when the alcohol has gone, you feel its absence more, which is partly why nolo beers are generally more successful than nolo wine . That said, there are some wine substitutes that are worth trying, but, to avoid disappointment, my advice is to see them as drinks that aren’t wine because, well, they’re simply not.

There are some decent wine substitutes out there that are worth trying – but it’s always worth remembering that they aren’t actually ‘wine’

Are you a lover of oaky rioja, or maybe zingy Kiwi sauvignon blanc, and looking to find a non-alcoholic lookalike? To put it bluntly, I’m afraid you’re out of luck. Alcohol does much more than make you tipsy; it is the magic ingredient that gives so much of wine’s wondrous complexity, character and charm. Not only does it carry volatile compounds that make up wine’s endlessly fascinating combinations of scents and tastes, along with a sensation of warmth, it also creates that viscous body and texture – what’s rather grossly known in the trade as “mouthfeel” – of the liquid in your mouth, and the overall balance of all these factors in the wine.

When the base wine is dealcoholised, however, all that character goes with it. Compared with beer’s relatively low-alcohol content, wine’s usual 11%-15% ABV means that, when the alcohol has gone, you feel its absence more, which is partly why nolo beers are generally more successful than nolo wine . That said, there are some wine substitutes that are worth trying, but, to avoid disappointment, my advice is to see them as drinks that aren’t wine because, well, they’re simply not.

There are some decent wine substitutes out there that are worth trying – but it’s always worth remembering that they aren’t actually ‘wine’

Are you a lover of oaky rioja, or maybe zingy Kiwi sauvignon blanc, and looking to find a non-alcoholic lookalike? To put it bluntly, I’m afraid you’re out of luck. Alcohol does much more than make you tipsy; it is the magic ingredient that gives so much of wine’s wondrous complexity, character and charm. Not only does it carry volatile compounds that make up wine’s endlessly fascinating combinations of scents and tastes, along with a sensation of warmth, it also creates that viscous body and texture – what’s rather grossly known in the trade as “mouthfeel” – of the liquid in your mouth, and the overall balance of all these factors in the wine.

When the base wine is dealcoholised, however, all that character goes with it. Compared with beer’s relatively low-alcohol content, wine’s usual 11%-15% ABV means that, when the alcohol has gone, you feel its absence more, which is partly why nolo beers are generally more successful than nolo wine . That said, there are some wine substitutes that are worth trying, but, to avoid disappointment, my advice is to see them as drinks that aren’t wine because, well, they’re simply not.