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.

Facts

  • < 1 %

    Marktanteil

  • 15 %

    Bekanntheit

  • < 0,5 % vol.

    Alkohol

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.

Wie groß ist der Marktanteil für entalkoholisierten Sekt?

Der Marktanteil von entalkoholisiertem Sekt liegt bei 7 Prozent.

with semi-frozen goat's milk Lavender waffles

with semi-frozen goat's milk

  • 2 Stück Eigelb
  • 60 ml Ziegenmilch
  • 500 Gramm weiße Kuvertüre
  • 125 ml Sahne
  • Abrieb und Saft einer halben Orange
  • 2 cl Tresterbrand
  • 8 Blatt Minze
  • 125 Gramm Mehl
  • 50 Gramm Zucker
  • 70 Gramm Butter
  • 2 Eier
  • 1 Messerspitze Backpulver
  • 1/2 EL Lavendelzucker
  • 175 ml Milch

Semi-frozen goat's milk: Beat the egg yolks and goat's milk in a bowl over a hot bain-marie until creamy. Remove from the bain-marie and beat the cream until cold. Flavour with the zest of the orange and the marc brandy.

 

Liquefy the couverture in a bain-marie and stir into the lukewarm egg mixture. Whip the cream until stiff and carefully fold in. Line a parfait tin (triangular or gutter shape) with cling film. Pour in the mixture and smooth out. Cover well with cling film and leave to freeze in the freezer for at least 8 hours.

 

About 20 minutes before serving, remove the mould from the freezer and turn the parfait out of the mould. Remove the foil and cut the semi-frozen parfait into 8 slices.

<p

 

<p>Lavender wafers: Lightly mash the butter in a mixing bowl with a fork. Add the sugar and stir a little. Add half of the milk, the lavender sugar and the baking powder. Stir in the eggs and finally the rest of the milk. Mix everything well with a hand mixer for about 2 minutes to create a homogeneous, slightly liquid mixture. Bake the batter in batches in a waffle iron until golden brown.</p

 

<p>Arrange 2 slices of semifreddo on each waffle on a flat plate and decorate with mint leaves.

  • Riesling (halbtrocken & feinherb)

with bulgur Cabbage stew

with bulgur

  • 200 Gramm Zwiebeln
  • 1 ganze Knoblauchzehe
  • 800 Gramm Spitzkohl
  • 200 Gramm Möhren
  • 400 Gramm festk. Kartoffeln
  • 1 EL Kümmelsaat
  • 1,5 Liter Gemüsefond
  • 5 EL Olivenöl
  • 2 EL Tomatenmark
  • 2 EL edelsüßes Paprikapulver
  • 3 TL Honig
  • nach Belieben Salz & Pfeffer
  • 120 Gramm grobe Bulgur
  • 1 Bund Petersilie
  • 4 Stiele Minze
  • 1 ganze Zitrone
  • 2 ganze Äpfel
  • 3 EL Obstessig

Finely dice the onions and garlic. Clean, wash and quarter the cabbage, remove the stalk and roughly chop the cabbage quarters. Peel the carrots, halve lengthways and cut into approx. 2 cm wide pieces. Peel the potatoes and cut into approx. 2.5 cm pieces. Fry the carrots in a pan without fat and set aside.

 

Heat the vegetable stock in a small pan. Heat 3 tablespoons of oil in a large pan, sauté the cabbage in it for 10-15 minutes over a high heat until dark brown and remove from the pan.

 

Add the remaining oil to the pan. Fry the onions and garlic until translucent. Add the potatoes and muesli and sauté for 3-4 minutes, stirring constantly. Add the tomato purée and paprika powder and fry while stirring. Add the cabbage, honey and caraway and pour in the hot vegetable stock. Season with salt and pepper. Bring to the boil, cover and simmer for 45 minutes. Add the bulgur 20 minutes before the end of the cooking time.

 

Quarter the apples, remove the seeds, cut into approx. 1 cm cubes and add 10 minutes before the end of the cooking time. Pluck the herbs and chop medium-fine. Wash and dry the lemon, finely grate the zest and mix with the herbs. Flavour the stew with vinegar, salt and pepper and serve sprinkled with the herbs.

 

Tip: The pointed cabbage must be roasted really strongly and dark so that the aromas come out well.

  • Spätburgunder (trocken)
  • Trollinger (trocken)

a Christmassy dessert Plum roaster with cinnamon ice cream

a Christmassy dessert

  • 1 kg Zwetschgen (frisch oder TK)
  • 100 Gramm Zucker
  • 0.5 TL gemahlener Zimt
  • Eine Prise Nelkenpulver
  • 50 ml Pflaumenschnaps
  • 50 Gramm dunkler Rohrzucker
  • 2 EL alter Balsamicoessig
  • 200 Gramm Zucker
  • 4 Eigelb
  • 500 ml Sahne

Plum rings:

Wash, deseed and quarter the plums. Spread the sugar evenly in a non-stick pan and melt slowly over a medium heat. Increase the temperature and immediately add the fruit, schnapps and spices. Stir until the mixture caramelises.

Stir in the muscovado sugar and balsamic vinegar, spread onto a cold plate after approx. 3 minutes.

<p

 

<p>Cinnamon ice cream:

Combine the sugar and egg yolks and stir the two ingredients over a bain-marie until frothy.

Whip the cream, then carefully mix both mixtures and add three teaspoons of cinnamon. Carefully mix the cinnamon into the mixture again.

Pour the finished mixture into any (cake) tin or small dish, cover with aluminium foil and place in the freezer for at least three hours.

 

Place the plums on four deep plates or small bowls, cut off 2 – 3 ice lollies each and place on top, serve immediately.

  • Gewürztraminer (trocken)

with ribbon noodles Coq au Riesling

with ribbon noodles

  • 1 ganzes Huhn
  • 0,4 Liter Riesling
  • 0,2 Liter Sahne
  • 1 kl. Glas Cognac
  • 2 Stück Schalotten
  • 1 Stück Knoblauchzehe
  • 1 Stück Eigelb
  • 1/2 Bund Petersilie
  • 1 EL Mehl
  • 50 Gramm Butter
  • 1 EL Olivenöl
  • nach Belieben Salz & Pfeffer

Carve the chicken. Heat approx. 50 g butter with 2 tbsp olive oil in a large frying pan and fry the chicken pieces until light brown (without the lid). Season lightly with salt.

 

Finely chop the shallots, peel and finely chop the garlic. Chop the parsley and add everything to the meat. Sauté briefly with the pan closed. Pour the cognac over the meat and light it (flambé). Deglaze with 1/3 litre of Riesling and leave to simmer for half an hour over a low heat. If necessary, add a little more wine and simmer for a further 10 minutes.

 

Remove the chicken pieces and keep warm for a short time. Mix 1 tbsp of flour with 1 egg yolk and the cream and whisk into the sauce. Flavour with salt and pepper. Return the chicken pieces to the pan. Serve immediately.

 

This goes well with tagliatelle.

 

Variant:Fry 150 g fresh mushrooms in 50 g butter and add.

  • Riesling (trocken)