NEWS

For those who would like to share a glass of wine with friends but may be designated drivers or don’t drink alcohol, increasing numbers of winemakers are coming to the table.

New products, plus the latest from MiNDFOOD’s Master Sommelier.

Following market demand, some reputable wineries are now providing a low or no-alcohol option for their customers, with the aim of maintaining quality levels in reduced-alcohol or de-alcoholised wines.

Since 2017 Forrest Wines, located in Marlborough, have been producing naturally lower alcohol wines, under The Doctors’ range, with rosé plus three varieties – riesling, sauvignon blanc and pinot noir. The core varietal signature of each wine is uncompromised, flavours and textures the same. The only difference is in the alcohol by volume. They achieve this through vineyard and canopy management, a specific trimming and leaf-plucking regime. The net result of this is lower sugar levels in the grapes, producing lower alcohol, whilst achieving optimal ripeness. All four wines in the range are rather good. RRP $20-$25.

Giesen, also a Marlborough producer, launched their zero alcohol sauvignon blanc in February. A very smart wine with all the aromatic and crisp textured appeal expected from the variety. The wine is de-alcoholised, yet maintains the signature aromas of the variety. Spinning cone technology removes aroma first, which is collected and preserved, then the alcohol. With the aroma added back in again, the wine can be bottled for immediate sale (cellaring is not recommended). It also comes with a lower calorie count (10.6 calories per 125ml serve). RRP$ 16.

Australian wine company McGuigan recently released their Zero range of alcohol-free wines onto NZ retail shelves. The range offers a rosé, sauvignon blanc, chardonnay, shiraz and a sparkling wine. All are fruity, simple, fresh and clean although you might notice a light salty character. Average RRP $14.