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Non-alcoholic wines and sparkling wines

Although they are one of the smallest segments in the wine industry, the demand for dealcoholised wines is growing.

  • < 1%

    Market share

  • 15%

    Awareness

  • < 0.5 % vol.

    Alcohol

The range of dealcoholised wines and sparkling wines from wineries, winegrowers' cooperatives and commercial wineries has increased significantly in recent years. The taste of dealcoholised wines has also developed positively.

Number of producers on the rise
A search for wine producers who offer alcohol-free wines, sparkling wines or secco now returns over 60 results (2022).Low level of awareness
Following the trend towards dealcoholised wines and sparkling wines, the market research institute Nielsen conducted a consumer survey on the consumption of dealcoholised wines and sparkling wines in spring 2020. 16,883 respondents from the Nielsen household panel were comparatively unaware that there is also wine without alcohol. Only 15 per cent of respondents were aware of non-alcoholic white wine, twelve per cent of the red and nine per cent of the rose-coloured alternative. Of these groups of people, around a quarter had already drunk the specified non-alcoholic type of wine. The level of awareness of non-alcoholic sparkling wines was significantly higher at 53 per cent. Almost two thirds of people who were familiar with non-alcoholic sparkling wines had already consumed them.Making alcohol-free wines
In order to produce alcohol-free wines, a wine must first be produced from which the alcohol is then removed. This is done by means of vacuum distillation.At a lower pressure, the boiling temperature of the liquid to be separated is reduced to up to 30 degrees so that the alcohol can be gently removed.

Alcohol-free wine therefore undergoes the same development stages as normal wine and still contains many of the original flavourings after alcohol reduction, but only has an alcohol content of 0.5% or less.

How do non-alcoholic wines taste?
According to the Nielsen study, some respondents stated that they were very reserved when it came to non-alcoholic wines, even though they had never consumed the products before. This may well be justified in view of the early production of alcohol-free products. Non-alcoholic wines were produced by removing the alcohol from the wine at elevated temperatures, as a result of which the wine lost a large part of its aromatic diversity. In recent years, non-alcoholic wines have developed significantly in terms of flavour thanks to the new production process. Bouquet varieties such as Sauvignon Blanc or Gewürztraminer are often used as base wines. This gives the end product an intense fruity flavour, which goes some way to compensating for the lack of alcohol. For sparkling wines, carbonic acid is used to compensate for the flavour.

Why more and more consumers are having to give up alcohol
Conscious enjoyment and a balanced lifestyle are much more important today than in the past. The fact that non-alcoholic wines often contain significantly fewer calories also plays an important role in the popularity of non-alcoholic products. So if you want to consciously avoid alcohol, alcohol-free wines and sparkling wines are a good alternative.

Good to know
According to European food law, sparkling wine, wine or beer containing a maximum of 0.5 per cent alcohol by volume (% vol.) may be declared as "alcohol-free". The amount of this percentage of so-called residual alcohol varies from drink to drink.

Podcasts: Non-alcoholic wines and sparkling wines

The DWI podcasts "Alkoholfrei" (Episode 69), Alkoholfeier Wein" (Episode 46) and "Alkoholfreier Schaumwein" (Episode 30) are available on the production of alcohol-free wine products.

What is the market share of dealcoholised sparkling wine ?

The market share of dealcoholised sparkling wine is 5%.

with apples Pork medallions

with apples

  • 8 Stück Schweinemedaillons
  • 500 Gramm Bandnudeln
  • 2 große Äpfel
  • 200 ml Sahne
  • 10 Blättchen frischer Salbei
  • 4 Zweige frischer Thymian
  • nach Geschmack Zucker
  • 3 EL Calvados
  • 1 EL Öl
  • zum Abschmecken Salz & Pfeffer

Slightly pepper and salt the medallions on both sides. Pluck the thyme, cut the sage into fine strips and roll the medallions in the herbs. Fry the meat in a pan with a little oil on both sides, not too hot, until it starts to colour. Remove from the pan and place on a preheated tray in the oven at 100 °C until cooked through.

 

Cook the tagliatelle al dente and keep warm.

 

In the meantime, peel the apples and cut into slices approx. 1.5 cm wide. Reheat the meat pan and add the apple slices. After about half a minute, sprinkle 1 teaspoon of sugar over the apples and allow them to caramelise. After a minute, deglaze the apple slices with a generous dash of Calvados and flambé. Add the cream and flavour with salt and pepper.

 

Remove the fillet from the oven. Add the meat juices from the oven dish to the sauce and serve the fillets with the tagliatelle, apple slices and Calvados apple sauce.

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  • Riesling (trocken)

(artificial potted meat) in the style of the house "Kunschthäwwelfläsch"

(artificial potted meat) in the style of the house

  • 1 kg Schweinekamm
  • 2-3 ganze Zwiebeln
  • nach Belieben Lorbeerblätter, ganze Nelken, gemahlener Kümmel, Pfefferkörner
  • 500 ml Rivaner oder Silvaner
  • nach Geschmack Salz & Pfeffer

A few days before preparation, have a piece of pork neck picked up from the butcher. Alternatively, salt and pepper the pork neck yourself before preparation. The day before, cut into the pork neck with a sharp knife at a distance of approx. 1.5 cm, but do not cut all the way through.

 

Peel 2-3 onions, halve and cut into rings. Prepare the bay leaves, cloves, caraway seeds and pepper. Place a few slices of onion, a clove, some ground cloves and pepper in the incisions and a bay leaf in every other incision. Place the remaining onions, one or two cloves and a bay leaf in a large roasting tube, place the meat on top and pour in the white wine. Close the roasting tube tightly and leave the meat to marinate overnight in the fridge.

 

Then place the roasting tube on the cold oven rack and cook for approx. 1½ to 2 hours at 200 °C (gas mark 4, fan oven 180 °C).

  • Müller-Thurgau (halbtrocken & feinherb)
  • Silvaner (halbtrocken & feinherb)

with fresh chanterelles Autumn bruschetta

with fresh chanterelles

  • 4 Ciabatta-Brötchen
  • 200 Gramm kleine Pfifferlinge
  • 4 EL kleingehackte Petersilie
  • 4 Zehen Knoblauch
  • 80 Gramm Pecorino (Hartkäse)
  • 8 EL kaltgepresstes Olivenöl
  • Eine Prise Salz & Pfeffer

Preheat the oven to 200 degrees.

 

Clean the chanterelles. Sauté the parsley in a pan with half of the oil, then add the mushrooms and cook over a low heat for approx. 5 minutes.

 

Slice the rolls and bake for approx. 5 minutes until crispy.

 

Chop the garlic into small pieces, spread on the warm bread rolls and drizzle with the other half of the oil. Coarsely grate the pecorino.

 

Stir the chanterelle and parsley mixture into the pecorino and spread over the halves of the rolls.

  • Pinot Gris (trocken)
  • Federweißer (brut nature)

with wild duck breast, porcini mushrooms and glazed chestnuts Herb salad

with wild duck breast, porcini mushrooms and glazed chestnuts

  • 150 Gramm Wildkräuter
  • 4 EL Olivenöl
  • 2 EL Balsamessig
  • 8 Stück Wildentenbrüste (a 100g)
  • 2 EL Sonnenblumenöl
  • 4 EL Honig
  • 1 EL Thymian
  • 200 Gramm Steinpilze
  • 20 gekochte Maronen
  • 100 ml Apfelsaft
  • 2 El Zucker
  • nach Belieben Salz & Pfeffer

Clean, wash and pat dry the wild herbs. Marinate with olive oil and balsamic vinegar and season with salt and pepper.

 

Preheat the oven to 220°C top and bottom heat. Season the wild duck breasts with salt and pepper, sear on the meat side in a pan with sunflower oil and cook in the preheated oven for about 8 minutes on the skin side. Remove the duck breast, brush the skin side with honey and thyme and roast for another 2 minutes on a high heat until crispy.

 

Clean the porcini mushrooms and cut into slices. Fry in a pan in oil on both sides, remove and keep warm. Caramelise the sugar in the pan, deglaze with the apple juice and simmer until the caramel has dissolved. Add the chestnuts and add a little more apple juice if necessary.

  • Pinot Blanc (trocken)
  • Gutedel (trocken)

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    Sprudelnder Sekt

  • Wine knowledge New Wine ("Federweißer") When grape juice starts to ferment

    If you hold the glass to your ear, Federweißer (new wine) sounds like murmuring waves. When the time of the grape harvest has come, you can get 'Rauscher', 'Sauser' or 'Brauser', these local terms are used for Federweißer in Germany, on every street corner.