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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 and nuts Tarte flambée

with apples and nuts

  • 250 Gramm Weizen- oder Dinkelmehl
  • 150 Gramm Crème fraîche
  • 150 Gramm körniger Frischkäse
  • 2 säuerliche Äpfel
  • 1 - 2 Zwiebeln
  • 30 Gramm Walnüsse oder Haselnüsse
  • 15 Gramm Hefe
  • 1 EL Zucker
  • 2 EL Olivenöl
  • 2 Zweige frischer Thymian
  • Nach Bedarf Salz & Pfeffer
  • 200 ml warmes Wasser

For the yeast dough, sieve the flour into a bowl and make a well in it. Dissolve the yeast in a little warm water and pour into the well. Cover the bowl with a cloth and leave to rise for 10 minutes. Then knead the pre-dough with the dough hook of a hand mixer and gradually work in the warm water, the oil and a teaspoon of salt. Leave the kneaded dough to rise until it has doubled in volume (approx. half an hour, in a warm place).

 

Cut the onions into wedges. Roughly chop the nuts. Core the apples, cut into slices (the thicker the apple slices, the juicier the tarte flambée) and sprinkle with the sugar.

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<p>After resting, divide the dough and roll out each half on a baking tray lined with baking paper. Preheat the oven to 220 °C (top and bottom heat)

 

Spread the crème fraîche evenly over the tarte flambée and top with the apple slices and onion wedges. Spread the fresh cheese on top and sprinkle with the walnuts. Sprinkle with a little salt and pepper.

 

Bake on the lowest shelf for 12-15 minutes and sprinkle with the fresh thyme before serving.

  • Riesling (halbtrocken & feinherb)
  • Riesling (lieblich)

with chanterelle and onion leek, served with potato and grilled cheese ragout in grilled tomato Chop of Hunsrück veal

with chanterelle and onion leek, served with potato and grilled cheese ragout in grilled tomato

  • 4 x 300 Gramm Kotelettes
  • 250 Gramm Pfifferlinge
  • 4 große Kartoffeln
  • 2 große Grilltomaten
  • 180 Gramm Flammkäse
  • 50 Gramm Knollensellerie
  • 200 ml Spätburgunder
  • 200 ml Sahne
  • 50 Gramm Butterschmalz
  • 2 EL Butter
  • 1 EL Rapsöl
  • 6 Stück Lauchzwiebeln
  • 1 kleine Knoblauchzehe
  • je 1 Zweig Thymian & Rosmarin
  • je 1 TL Majoran & Oregano
  • nach Belieben Salz & Pfeffer

Peel the potatoes, celery and garlic clove, crush the garlic and cut the potatoes and celery into small cubes. Heat the rapeseed oil in a pan, add the potato and celery cubes, sauté briefly and top up with ⅔ of the cream. Season with salt, pepper and the crushed garlic and leave to simmer for approx. 6 minutes. Add the oregano, marjoram,

add a little thyme and the diced flambé cheese and remove from the oven immediately.

 

Season the veal chops with pepper, fry in the pan in hot clarified butter for approx. 3 to 4 minutes on both sides and then cook in the oven at 160 degrees for 8 to 9 minutes. Then leave the meat to rest briefly.

 

Cut the grilled tomatoes in half, remove the skin, place on a baking tray and fill with the potato and flambé ragout. Place the baking tray in the oven with the chops for approx. 6 - 7 minutes. Add 1 tbsp of butter and the sprig of rosemary to the roasting mixture, deglaze with the Pinot Noir, reduce a little and refine with the remaining cream. Season to taste with salt and pepper.

 

Clean the chanterelles and spring onions. Wash the spring onions well, cut into 5 cm pieces, blanch briefly in salted water and rinse in ice water. Heat 1 tbsp butter in a pan, add the chanterelles and sauté for 2 - 3 minutes. Add the spring onions and the rest of the thyme and season with salt and pepper.

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  • Riesling (trocken)

Light and fluffy: cashew coconut mousse with passion fruit Cashew coconut mousse with passion fruit

An airy cashew coconut mousse with passion fruit

  • 400g Cashewkerne
  • 400ml Haferdrink
  • 6EL Agavendicksaft
  • 6EL Kokosflocken
  • 4 Passionsfrüchte
  • 1 Prise Vanille

Place the cashews in a container and add enough water to cover the cashews sufficiently. Place the cashews in the fridge to soak overnight.

(With a high-performance blender, 3-4 hours is also sufficient.)

 

Drain the water and place the cashews in the blender with the oat milk, agave syrup and coconut flakes. Add the vanilla and blend until the mousse is creamy and no longer contains any chunks.

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<p>Divide the mousse between four glasses. Halve the passion fruit, scrape out the flesh with a teaspoon and place on top of the mousse. Decorate with coconut flakes.

  • Pinot Blanc (süß & edelsüß)
  • Riesling (süß & edelsüß)

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)

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