Alcohol-free Wine

Alcohol-free still and sparkling wines are on trend. Even though they comprise one of the smallest segments in the wine scene as a niche product, demand and supply are steadily growing.


  • < 1%

    Market share

  • 15%


  • < 0,5 % vol.


Do alcohol-free wines taste good?

Some respondents to a DWI-commissioned study by Nielsen said they did not even want to test alcohol-free wines, although they had never tried it before. The perception that alcohol-free wines do not have a good taste may well be justified in view of the earlier methods of production.

Production of non-alcoholic wines: then and now

Alcohol-free wines are created by removing alcohol from a finished wine. Previously this was done at elevated temperatures, which destroyed the aromas and lost the complexity of the fruit. Today the processes are designed to conserve the aromas, for example vacuum distillation, which work even at low temperatures. With such new production methods and the preservation of the aromas, the taste of the non-alcoholic products has improved significantly.

Compensating for the loss of alcohol

Aromatic varieties such as Sauvignon Blanc or Gewürztraminer are often used as base wines. They provide an intense aroma, which compensates for the lack of alcohol in the wine. In this context, residual sweetness is also often used to compensate. This is because alcohol is an important flavor carrier in wine, just like fat is in food. In the case of non-alcoholic sparkling wines, carbon dioxide is primarily used for compensation.

Why is the demand increasing?

Health-conscious enjoyment and a balanced lifestyle are much more present today than in the past, which further increases the demand for low- and no-alcohol alternatives. The fact that these products often contain significantly fewer calories also plays a role. Despite their niche status, alcohol-free wines are increasingly in demand. Those who want to consciously avoid alcohol but enjoy the flavours of wine, have found a satisfying alternative with alcohol-free still and sparkling wines.

News: New study on the Consumption of Alcohol-free Wines

What is the market share of dealcoholized sparkling wine ?

The market share of dealcoholized sparkling wine is 5%.

with white wine Cauliflower soup

with white wine

  • 3 Stück Schalotten
  • 500 Gramm Blumenkohl
  • 20 Gramm Butter
  • 1 TL Fenchelsaat
  • 50 ml Weißwein
  • 800 ml Gemüsebrühe
  • 100 ml Schlagsahne
  • 1 Prise Zucker
  • nach Geschmack Salz & Pfeffer

Peel the shallots and cut into slices.


Clean and chop the cauliflower.


Melt the butter in a pan, sauté the shallots with the fennel seeds over a medium heat for 3 minutes until colourless. Add the cauliflower, sauté for 2 minutes, season with salt and sugar.



<p>Deglaze with white wine, bring to the boil and top up with vegetable stock and whipping cream. Simmer over a low heat for 20 minutes.


Blend with a hand blender, adding stock if necessary to reach the desired consistency.


Serve drizzled with a few drops of olive oil.

  • Silvaner (trocken)

with pumpkin and white wine sauce Pasta with pumpkin and white wine sauce

with pumpkin and white wine sauce

  • 750 Gramm Butternut-Kürbis(se)
  • 3 kleine Zwiebeln
  • 2 Zehen Knoblauch
  • 1 Becher Crème fraîche
  • 250 ml trockener Weißwein
  • 500 ml Gemüsebrühe
  • 25 Gramm Parmesan oder ähnlicher Hartkäse
  • 400 Gramm Spaghetti oder andere Nudeln
  • nach Geschmack Salz, Pfeffer, Zucker
  • 4 EL Kürbiskerne, evtl. gehackt
  • nach Belieben Muskat, Thymian

Sauté the garlic and onions until translucent. Dice the butternut squash and add, season with pepper and sugar. When the cubes are still firm, pour in the white wine and vegetable stock. Continue cooking until the squash is firm to the bite.


In the meantime, cook and drain the pasta.


Add the thyme, nutmeg, salt and crème fraîche to the boiling pumpkin, bring to the boil and thicken. Stir in the parmesan and season to taste. You can also crush some diced pumpkin to make the sauce sweeter.


Arrange the pasta on plates and top with the pumpkin sauce.

Sprinkle with pumpkin seeds.

  • Scheurebe (trocken)

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>Drain on kitchen paper and serve hot with cinnamon and sugar.

  • Riesling (süß & edelsüß)
  • Scheurebe (süß & edelsüß)

with goat's cheese Courgette and chanterelle salad

with goat's cheese

  • 2 ganze Zucchini
  • 3 EL Rapsöl
  • 1 kleine Schalotte
  • 300 Gramm Pfifferlinge
  • 1 Msp. gemahlener Piment
  • 2 Bund Rucola
  • je 1/2 Bund Kerbel u. glatte Petersilie
  • je 3 EL Walnuss- u. Rapsöl
  • 4 Stück Ziegenkäse-Taler
  • 1 Prise Zucker
  • nach Belieben Salz & Pfeffer


Wash the courgettes and slice thinly. Place in a bowl and mix with the oil.


Heat a grill pan and fry the courgettes in batches until golden brown. Season with salt and pepper, place in a bowl.



<p>Peel and finely dice the shallot. Clean the chanterelles, wash if necessary and pat dry. Depending on size, cut in half if necessary.



<p>Sauté the shallot in a pan until translucent. Add the chanterelles and fry vigorously for 3 minutes while stirring. Season with salt, pepper and allspice. Add to the courgettes. Wash the rocket and spin dry.



Wash the herbs, shake dry. Pluck the leaves, blend finely with both types of oil and vinegar in a blender or with a hand blender. Flavour with salt, pepper and sugar. Pour over the courgette and chanterelle mix and mix loosely with the rocket. Arrange on plates, sprinkle with goat's cheese.

  • Pinot Blanc (trocken)