Why are wine alternatives being chosen now?

For those who drink alcohol, we recommend wine; for those who don't, we recommend wine alternatives.

Reasons for abstaining from alcohol vary from person to person—health concerns, pregnancy, breastfeeding, religious beliefs, and more. Until now, however, the options for such guests were effectively limited to soft drinks. Wine alternatives are the solution to fill that gap.

Drinks touted as wine alternativesoffer a gentler sweetness than juice, yet retain an easy-drinking quality thanks to the mild sweetness derived from fruit juice. Their neutral sweetness pairs well with any dish, making them suitable for serving throughout an entire course. Furthermore,the acidity derived from the ingredients nicely balances the richness and fat content of dishes, making it useful for complementing the flavors of the food. The complex flavor profile created by spices and herbs leaves a lasting impression through its aroma and lingering finish. Wine connoisseurs and cocktail enthusiasts alike praise it as "substantial and satisfying."

The colorful appearance of the lineup also makes it easy for people to think, "Next, I want to try that flavor," which is a distinctive feature among non-alcoholic drinks.

Given these characteristics,an increasing number of hotels and restaurants are positioning them as premium non-alcoholic beverages on par with wine and cocktails on their menus.These items are expected to play a significant role in satisfying guests who cannot or choose not to drink alcohol, while also contributing to higher customer spending.

Some restaurants pair wine with drinks for those who consume alcohol and wine alternatives for those who don't. By suggesting pairings tailored to each course and having staff add a brief note explaining "what ingredients it's designed with," the quality of the experience can be elevated.

Useful for choosing non-alcoholic drinks and making homemade mocktails

How Wine Alternatives Are Designed

What is the design of the wine alternative proposed by the Australian brand "NON" team?

If we were to define wine alternatives in a single sentence,they are beverages designed not to imitate wine, but to share the occasions, vessels, and contexts in which wine is consumed.

The key trend in the wine alternative brands we're introducing this time is that they aren't made by removing alcohol from wine. Instead, they blend ingredients like tea, spices, herbs, fruits, and fruit vinegars from scratch. By assembling the elements that define wine—acidity, tannins, saltiness/umami, aroma, and flavor—they aim to create an equivalent beverage experience at the table.

While delicious on its own, its defining characteristics are that it is designed by chefs and food creators, and possesses a complexity and worldview comparable to wine. It can be seen as an approach that expands the dining experience, serving as a proactive choice selected "to make the food taste even better."

Examples of Wine Alternative Pairings

Wine alternative brands build recipes based on the following wine structure. This approach is useful not only for bottled items but also when making homemade mocktails and cocktails.

• Acidity: grape juice, apple cider vinegar, citrus, etc.

• Bitterness: Tea leaves, fruit peels/seeds, spices, etc.

• Saltiness/Umami: Salt, kelp, olives, etc.

• Aroma & Flavor: Fruity, Herbal, Botanical, etc.

The Difference Between Non-Alcoholic Wine: Subtraction or Addition?

Non-alcoholic wine and wine alternatives differ significantly in how they are made.

De-alcoholization process

This technique involves first producing genuine wine and then using advanced technology to remove only the alcohol content. There are three main methods: 1. Low-pressure distillation (vacuum distillation): This significantly lowers the boiling point of alcohol from the standard 78°C under reduced pressure, allowing it to evaporate at approximately 30–48°C (varies by technology and equipment). The "reverse osmosis membrane method (RO method)" separates only alcohol molecules using a membrane, relying on pressure differences without heating. And the "spinning cone column method (SCC method)", currently the most widely adopted in the wine industry and considered superior for aroma retention. The SCC method is a distillation technique utilizing vacuum centrifugal force at 30-45°C. It temporarily separates and stores the aromatic components, removes the alcohol, and then reintroduces the aromas. This process results in significantly less loss of aromatic compounds compared to other methods, making it easier to preserve the wine's inherent tannins and aromas.

Non-fermentation method

This method suppresses alcohol production by adjusting the sugar content of grape juice or halting fermentation midway, thereby preventing alcohol formation altogether. Since fermentation is avoided, many products retain the freshness of grape juice, resulting in a crisp, refreshing taste.

※ The term "wine alternative" can broadly encompass non-alcoholic wines and various other non-alcoholic beverages. This time, we are introducing it using a definition closer to its original meaning: "A beverage designed from scratch based on ingredients, constructed from the perspectives of ingredients, cooking techniques, and flavor design."

Introducing 3 Noteworthy Wine Alternatives

Palette & Palate

Born in Tokyo as a JAPAN BRAND, this wine alternative was developed under the supervision of William Wade, former chef at Copenhagen's noma—five-time winner of the world's best restaurant—in collaboration with Japan's top sommeliers.

The core tea leaves, essential to the flavor, are provided by Tsuboichi Seicha Honpo, a tea manufacturer founded in 1850 (the 3rd year of the Kaei era) with over 170 years of history. The result is a delicately refined taste unique to Japan, characterized by a gentle, easy-to-drink flavor.

Flavor Lineup

• Beni (Red): Red-toned floral, fruit, and vegetable notes. Characterized by a slight tannin presence, soft texture, and smooth finish. The flavor also exhibits a hint of juiciness.

• Shiro: A fruity aroma with a hint of sweetness, yet the taste is dry and refreshing. Complex flavors include herbal notes, citrus bitterness, and a touch of saltiness.

• Akebono: Despite its restrained Japanese black tea aroma, the taste delivers a striking impact of citrus peel, tea bitterness, and astringency, creating a delightful contrast with its soft, juicy texture.

Non-Alchemist

Japan's first wine alternative brand. Designed with natural wine in mind, it combines white and red grape juices with fruit juices, herbs, spices, and tea leaves to achieve textures and complexities unattainable through traditional fermentation. Characterized by its generous use of ingredients like truffles and beets, it captivates with its robust aromas and flavors. Particularly popular are the Chirori Peka and Peruro varieties, but the ability to choose from five distinct types is another delightful feature.

Flavor Lineup

• Chirolipeca: Centered on white grape juice, it features the tropical sweetness of grapefruit and pineapple, the aroma of mint and lime, a tart astringency and complex acidity from tartaric acid, and the scent of white truffle.

• Peruro: Layered with red grape juice as the base, Kōgyoku apple juice, and hibiscus tea,

  A fruity acidity with depth. The bitter syrup carries earthy notes of ginger and beets.

• Vancliff: A wine with depth, where aromas of cocoa husk and tonka bean rise. Blended from red and white grape juices, it features a light brownish-blue hue.

• Maliika: The vibrant aroma of jasmine tea. Layers of white grape juice and red grape juice,

  It has a soft sweetness and depth. Red sweet potato vinegar adds a pleasant fermented flavor and umami.

• Charles: Earl Grey, Darjeeling, Assam. The astringency and richness of three black teas blend with the soft sweetness of white grape juice. Cinnamon and pear essential oils impart a subtly sweet aroma.

NON

An alternative wine brand originating from Melbourne, Australia. Aaron Trotman presents a completely new drinking experience. It deconstructs the structure of wine and redesigns it using verjus (unripe grape juice), tea leaves, Murray River salt, and ingredients prepared by chefs. In 2023, it was adopted for a non-alcoholic pairing program at a New York Michelin three-star restaurant, rapidly expanding its recognition in North America.

Flavor Lineup

• NON1 Salted Raspberry & Chamomile｜Sparkling:A flavor reminiscent of framboise, a barely perceptible sweetness, the savory richness of black tea, and a soft, lingering acidity in the finish.

• NON2 Caramelized Pear & Kombu｜Sparkling: A refreshing taste with the sweet aroma of apple pie, the savory umami of kombu broth, and the fresh acidity of green apples.

• NON3 Toasted Cinnamon & Yuzu｜Still : Despite the sweet aroma of cinnamon, the taste features a soft, assertive citrus acidity. It feels slightly thick in the mouth, but the aftertaste clears refreshingly.

• NON5 Lemon Marmalade & Hibiscus｜Sparkling : A bouquet of red fruits and hibiscus with a hint of bitterness and a rich mid-palate. A composed taste that contrasts with its vibrant aroma.

• NON7 Stewed Cherry & Coffee｜Sparkling: Characterized by aromas of ketchup and cinnamon and a dense mid-palate. Acidity provides balance, with a finish reminiscent of tomato and strawberry jam.

Wine alternatives are gaining attention not merely as non-alcoholic options, but as a concept that enriches the dining experience. They offer flavors and experiences you'll want to choose deliberately, not just settle for because you can't drink. Discover wine alternatives through our unique recipes. We invite you to try them.

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