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
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< 1%
Market share
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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 riseA 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%.
Varietals
with shrimps Pumpkin soup
with shrimps
- 1 kleiner Hokkaido-Kürbis
- 1 Zwiebel
- 5 cm Ingwer
- 2 EL Butter
- 750 ml Gemüsebrühe
- 300 ml Kokosmilch
- 12 mittelgroße Shrimps
- 2 EL Olivenöl
- Eine Prise Salz & Pfeffer
Peel and dice the pumpkin, onion and ginger and sauté in the butter.
Deglaze with the vegetable stock and sauté for about 15 to 20 minutes until soft.
Sauté the shrimps in a little olive oil and leave to cook over a low heat for a few minutes. Place on wooden skewers and keep warm in aluminium foil.
When the vegetables have been steamed until soft, blend finely with a hand blender. Stir in the coconut milk and season with salt and pepper to taste.
Serve the soup in large cups and garnish with the shrimp skewers.
Freshly baked white bread goes well with this.
- Muskateller (halbtrocken & feinherb)
- Federweißer (brut nature)
to sweet selections Apple doughnuts with vanilla sauce
to sweet selections
- 5 große, säuerliche Äpfel
- 200 Gramm Mehl
- 2 Eier
- 250 ml Milch
- 2 EL Rum
- Nach Bedarf Schmalz oder Öl
- Nach Belieben Zimt, Zucker, Salz
Peel the apples and remove the core, cut into finger-thick, even slices. Drizzle with rum and sugar. Leave to infuse.
Stir the batter, it should be quite thick. Turn the apple rings in it and bake floating in hot fat until golden brown.
<p
<p>Drain on kitchen paper and serve hot with cinnamon and sugar.
- Riesling (süß & edelsüß)
- Scheurebe (süß & edelsüß)
with pear wedges Chicken breast strips
with pear wedges
- 500 Gramm Hähnchenbrustfilet
- 2 reife Birnen
- 200 ml Birnensaft
- 100 ml Sahne
- 1 ganze Zwiebel
- 4 EL Olivenöl
- nach Belieben Salz & Pfeffer
Cut the chicken breast fillet into strips. Peel the onion and cut into cubes. Heat the olive oil in a pan and fry the meat in it. Add the diced onion and season with salt and freshly ground pepper.
Wash and peel the pears, remove the skin, cut into wedges and sauté in the pan. Deglaze with the pear juice and allow to reduce slightly.
<p
<p>Finally, add the cream and season to taste.
- Müller-Thurgau (halbtrocken & feinherb)
- Kerner (halbtrocken & feinherb)
Stuffed, with paprika and pecorino Schnitzel rolls
Stuffed escalope rolls with paprika and pecorino
- Nach Belieben Pinienkerne, Basilikum, Knoblauch
- 8 Stück dünne Schweineschnitzel á ca. 75g & Holzspießchen
- 1 Glas rote geröstete Paprika
- 100 Gramm Pecorino-Käse
- Nach Bedarf Olivenöl, Salz, Pfeffer
Roast the pine nuts and leave to cool. Pluck the basil leaves and place in a blender with the finely chopped garlic, olive oil and pine nuts and blend gently. Finely grate the Parmesan and mix in. Season to taste with salt and pepper.
Wash the meat and pat dry. Drain the paprika in a sieve and finely grate the pecorino. Season the escalopes on both sides with salt and pepper and spread 1 tsp of pesto on each. Cover the escalopes with paprika, leaving approx. 3 cm free on one narrow side of each piece.
Spread the pecorino over the paprika. Roll up the meat from the coated side and pin in place with wooden skewers. Grill the escalope rolls on the barbecue for 20-25 minutes, turning if possible, and indirectly for the last 10 minutes.
- Spätburgunder / Pinot Noir (trocken)
- Lemberger (extra brut)
- Portugieser (trocken)
