Alcohol-free wines: the practical guide to choosing wisely (2025 Edition)

The global non-alcoholic wine market is exploding with an estimated value of $20 billion and an impressive growth rate of 45% recorded in 2018. This trend is not about to run out of steam, since projections indicate annual growth of 10.4% for the period 2021-2031. A phenomenon which reflects a profound change in our consumption habits.

Indeed, the popularity of low-alcohol or completely dealcoholized drinks continues to grow, particularly in Europe and North America. These wines, generally dosed with less than 0.5% alcohol and sometimes even 0.0%, allow wine lovers to fully enjoy the pleasures of taste without suffering the unwanted effects of alcohol. With an alcohol content of less than 0.3%, these products guarantee consumption without risk to health.

In particular, dealcoholization techniques have seen spectacular advances in recent years. Today, the best non-alcoholic wines manage to retain the aromas, structure and even tannins of their alcoholic counterparts. These important advances have made it possible to clearly distinguish true dealcoholized wines from simple unfermented drinks obtained by infusion or maceration.

Finally, this practical guide 2025 edition will accompany you in the fascinating world of alcohol-free wines, from their production to their tasting. You will discover how to choose the ideal product from the growing offer, understand the different production techniques, and appreciate these alternatives which perfectly meet the expectations of modern consumers, concerned about their health but always attached to pleasure.

Understand what alcohol-free wine is

Today, the alcohol-free wines, also known asdealcoholized wines represent a category in its own right in the wine world. To fully understand them, you must first understand their official definitions, their distinctive characteristics and the different categories that exist on the market.

Definition according to the OIV and the EU

First, the International Organization of Vine and Wine (OIV) clearly defines what an alcohol-free wine is. According to this international body, a dealcoholized wine is a product obtained exclusively from wine that has undergone an alcohol elimination process. Contrary to popular belief, it is not a simple drink with a grape taste, but a product resulting from complete vinification.

At the same time, European regulations are even more precise. It states that a wine can be described as “de-alcoholized” when its alcohol content is less than 0.5% by volume. This definition makes it possible to clearly distinguish these products from traditional wines while recognizing their authentic manufacturing process.

Furthermore, it is important to note that these definitions imply a two-step process: first a classic vinification which transforms the grape juice into wine with alcohol, then a dealcoholization step which partially or totally extracts the ethanol without significantly altering the other components.

Differences between dealcoholized wine and flavored drinks

In reality, confusion is common between true non-alcoholic wines and simple grape-flavored drinks. However, the differences are fundamental. A dealcoholized wine retains the organoleptic characteristics of the original wine: tannic structure, balanced acidity and aromatic complexity. Its chemical composition remains close to traditional wine, with the exception of the alcohol content.

Conversely, a grape-flavored drink has never undergone alcoholic fermentation. It is generally made from grape juice with added flavorings, colorings and sometimes sweeteners. Its composition therefore differs considerably from that of a real wine.

Additionally, the production method differs radically. While a non-alcoholic wine follows all the traditional stages of winemaking before being dealcoholized, an aromatized drink is made by simply mixing or maceration of ingredients, without any prior fermentation.

Of course, the distinction is not always obvious to the consumer. A careful examination of the label remains the best way to differentiate between these two types of products. The term “de-alcoholized wine” or “alcohol-free wine” is reserved for products resulting from real winemaking.

Alcohol content: the different categories

In fact, alcohol-free wines come in several categories depending on their residual ethanol content. Products labeled "0.0%" contain less than 0.05% alcohol by volume, a level so low that it is considered negligible. These wines are suitable for people seeking total abstinence.

Then come “alcohol-free” or “de-alcoholized” wines which contain between 0.05% and 0.5% alcohol. This category represents the majority of premium products on the market, because this threshold makes it possible to further preserve the aromas while remaining below the legal limit.

Between 0.5% and 1.2% alcohol, we rather speak of “low alcohol content” or “partially dealcoholized” wines. These products constitute an interesting compromise for those who wish to reduce their alcohol consumption without giving it up completely.

Finally, the category of “reduced alcohol” wines includes products containing between 1.2% and 8.5% alcohol. These wines, obtained either by partial dealcoholization or by early cessation of fermentation, offer a taste profile often closer to traditional wines.

Thus, the range of alcohol-free wines extends well beyond the simple "0.0%" and allows each consumer to find the product corresponding to their expectations, whether they are linked to considerations of health, religion or simply personal preference.

The legal and fiscal framework in 2025

Since December 2021, the European regulatory framework governing alcohol-free wines has undergone significant development. These changes helped clarify definitions, permitted production methods and labeling requirements for this growing category.

Current European regulations

Indeed, European Regulation 2021/2117 of December 2, 2021 created two new specific labeling statements for wine products that have undergone dealcoholization treatment: “Dealcoholized wine” and “Partially dealcoholized wine”. This regulation clearly distinguishes dealcoholized wines from other drinks resulting from the dealcoholization of a wine, bringing official recognition to this category.

At the same time, the tax framework applied to these products differs considerably from that of traditional wines. Alcohol-free wines benefit from reduced taxation, particularly for products containing less than 1.2% alcohol by volume which escape excise duties specific to alcoholic beverages. This difference constitutes a significant economic advantage for producers and consumers.

Notably, the European Commission plans to update alcohol tax rates by 2025, unchanged since 1992, which could indirectly influence the market for alcohol-free alternatives. In its plan to fight cancer, the EU executive promised to review legislation on alcohol taxation, an initiative supported by the World Health Organization.

Furthermore, Delegated Regulation (EU) 2025/405 of December 13, 2024, which entered into force on March 18, 2025, marked an important step forward by authorizing the total dealcoholization of wine by vacuum distillation or partial vacuum evaporation in organic viticulture. This development considerably expands the possibilities for the organic sector.

Mandatory labeling and information

From now on, the labeling of alcohol-free wines obeys precise rules. The mention “Dealcoholized wine” applies when the alcoholic strength by volume is less than 0.5%, while “Partially dealcoholized wine” concerns products whose alcohol content is between 0.5% and the minimum strength imposed by their specifications.

However, the Regional Directorate of Economy, Employment, Labor and Solidarity (DREETS) of Nouvelle-Aquitaine specified in a note that the use of mentions not provided for by the texts, such as “Wine without alcohol”, “Alcohol-free” or “0% vol.” are to be avoided. Indeed, the final product always contains a minimum of alcohol, making these names potentially misleading for the consumer.

Please note that for drinks with an alcoholic strength of less than 1.2%, the indication of the alcoholic degree is not obligatory. However, for better consumer information, it is possible to indicate for a dealcoholized wine the mention "alc. <, where X represents the upper limit observed by the professional.

Therefore, labels must include several mandatory information: the name of the product (“Dealcoholized wine” or “Partially dealcoholized wine”), the indication of provenance (like “Wine of France”), volume, batch number, identity of bottler, nutritional declaration and list of ingredients. For products with an alcoholic strength of less than 10%, a minimum durability date must also appear.

Impact on designations of origin

Regarding designations of origin, European regulations have opened the way for Geographical Indications (GI) to dealcoholized wines. However, GI wines cannot be completely dealcoholized – they can only be “partially dealcoholized”, with an alcohol content greater than 0.5%.

So far, the National Institute of Origin and Quality (INAO) is taking a cautious approach. The National Committee for Appellations of Origin relating to Wines has opted for an experimental method before taking a definitive position. Christian Paly, president of the CNAOV, emphasizes that many questions remain unanswered concerning the impact of dealcoholization on respect for product profiles and the link to the terroir.

Finally, for a wine under the appellation to be marketed as partially dealcoholized, its specifications must first be modified to introduce a specific description of the product. To date, only three IGP wine specifications have been adapted to allow the production of partially dealcoholized wines, in an alcoholic strength range of between 6% and 9%. This gradual evolution demonstrates the challenges represented by the integration of these new products into the traditional system of appellations.

Why alcohol-free wines are gaining popularity

The growing popularity of alcohol-free wines reflects a major shift in European drinking habits. This phenomenon, far from being anecdotal, is part of an underlying trend which is gradually transforming the drinks market.

Consumer trends in Europe

First, traditional wine consumption is experiencing a significant decline in many European countries. This decline, particularly visible in France where it began more than 50 years ago, is mainly explained by the evolution of consumer preferences. Indeed, experts attribute this change to growing health concerns and new consumption habits.

Notably, statistics reveal that 25% of young people under 25 in several European countries consume very little or no alcohol. This generation, more aware of health issues, now favors quality over quantity. Furthermore, a study indicates that 52% of French people plan to reduce their alcohol consumption, illustrating a national trend towards more moderation.

Thus, the European market is observing a shift towards "chosen sobriety", as confirmed by the summer of 2025 which marked a turning point in six European countries (France, United Kingdom, Germany, Italy, Spain, Netherlands) with an increased preference for sugar-free drinks and vitamin innovations.

Health and well-being motivations

Additionally, health concerns are a key driver of this development. Consumers, better informed of the risks associated with alcohol, are looking for alternatives allowing them to maintain their well-being while preserving taste pleasures.

Among the advantages, the reduction in calories represents a strong argument: alcohol-free wines contain up to 60% fewer calories than a classic wine, which is particularly attractive to people watching their diet. In addition, the absence of alcohol-related side effects allows you to enjoy the aromas and the tasting ritual without risking drunkenness or a hangover.

Furthermore, younger generations show a particular interest in fitness, sport and balanced diets, which naturally pushes them towards lower-calorie drinks. This trend is part of a broader vision of well-being, where alcohol consumption is no longer seen as a necessary step for social integration.

Target audiences: pregnant women, drivers, abstainers

At the same time, certain specific audiences find alcohol-free wines a solution adapted to their particular needs. For pregnant women, the issue is crucial since there is no threshold for safe alcohol consumption during pregnancy. Dealcoholized wines therefore offer them the possibility of sharing convivial moments without compromising the health of their baby.

Drivers also represent an important public, aware of the risks associated with drunk driving. Consuming alcohol-free wine is a responsible solution, allowing you to enjoy a drink without compromising road safety.

Finally, people under medical treatment, seniors and those who wish to adopt a healthier lifestyle find these products a wise alternative. These wines allow you to preserve social moments around a drink, while avoiding the harmful effects linked to alcohol.

In short, this evolution of consumption habits reflects a profound cultural change, where “drinking less but better” is gradually taking over the traditions of yesteryear. As the European wine industry, which now accepts the idea of ​​alcohol-free wine, points out, this is a "significant change compared to a few years ago", paving the way for new opportunities in a transforming market.

Wine dealcoholization techniques

Currently, several techniques make it possible to obtain alcohol-free wines, each occurring at different stages of the winemaking process. These methods have evolved considerably to meet the growing demand for quality dealcoholized products.

Early harvest and selection of grape varieties

First, some winegrowers opt for pre-fermentation techniques in order to naturally limit the alcohol content. Harvesting grapes early, when they contain fewer fermentable sugars, is one such approach. However, this technique has a major drawback: grapes harvested early are generally very acidic, which significantly alters the final taste profile of the wine.

At the same time, the double harvest method is gaining popularity. It consists of carrying out two separate harvests: the first when the grapes are not yet ripe (therefore less sweet), and the second when fully ripe. This technique makes it possible to obtain a balanced blend, with less alcohol content while retaining certain aromas of maturity.

Furthermore, careful selection of rootstocks and management of vegetation vigor also contribute to reducing the sugar content in the berries. Certain cultivars from Spanish Mourvèdre are particularly suited to the production of low-alcohol wines, while retaining a high content of phenolic compounds and a rich color.

Post-fermentation methods: reverse osmosis, vacuum distillation

Regarding post-fermentation techniques, reverse osmosis represents one of the most widespread methods. This process consists of subjecting the wine to strong pressure in a closed circuit, then passing it through a nanoparticle filter which separates light molecules (including alcohol) from heavier molecules. Water equivalent to the weight removed is then added to maintain the volume. This technique is particularly respectful of aromas.

At the same time, vacuum distillation is establishing itself as a historical but still relevant technique. It involves heating the wine between 30° and 50°C under vacuum, which lowers the boiling point of the ethanol. Thanks to this method, it is possible to obtain wines containing less than 0.05% alcohol. The main advantage lies in the possibility of separately recovering the volatile aromas to subsequently reintroduce them into the dealcoholized wine.

Finally, rotating cone column (RCC) technology represents a major innovation. This Australian system allows alcohol contents to be adjusted without significant aromatic loss. The treatment is carried out in two passes: the first extracts the very volatile compounds (aromas) at 30°C, while the second eliminates the alcohol. The aromas are then reincorporated into the dealcoholized wine.

Impact on aromas and structure

Despite technological advances, dealcoholization inevitably modifies the composition of the wine. Alcohol plays a structuring role and intensifies the perception of aromas; its absence therefore requires adjustments to preserve taste balance. The techniques influence the final product quality differently, affecting color, sulfur dioxide content and phenolic composition.

In this regard, volume losses vary considerably depending on the method chosen: from 9.5% for the membrane contactor to 23.8% with the vacuum evaporator for a wine from which 95% of the alcohol is eliminated. This reduction represents an economic challenge for producers.

Additionally, dealcoholized wines become susceptible to microbial contamination and oxidation. Therefore, they must be produced and stored in aseptic conditions, often with final pasteurization which allows optimal preservation without the addition of preservatives.

The organoleptic challenges to be met

Despite technological advances, creating alcohol-free wines presents significant sensory challenges. The elimination of ethanol fundamentally transforms the organoleptic profile of the product, forcing producers to rethink the taste balance to meet consumer expectations.

Loss of aromas and complexity

Indeed, dealcoholization inevitably leads to a significant loss of aromas, reducing the freshness and complexity of the wine. Alcohol plays a crucial role in the transport of aromatic compounds, and its absence radically modifies the olfactory perception of the product. Furthermore, this extraction reduces the overall volume by 12 to 15%, which accentuates the perception of acidity, sometimes creating a taste imbalance.

In addition, the absence of alcohol considerably reduces the body and mouth feel. This substance naturally brings fullness and warmth to traditional wine, qualities difficult to reproduce in a dealcoholized version. Thus, without this structuring component, the taste profile often becomes lighter, with more pronounced acidity and fruitier aromas.

However, the challenge goes beyond simple sensory characteristics. As alcohol acts as a natural preservative, its removal makes the product susceptible to microbial contamination, requiring meticulous hygiene measures during production and sometimes pasteurization or sterile filtration.

Solutions to preserve taste

However, technical progress today offers several solutions to alleviate these problems. The improved aroma recovery constitutes a major advance, in particular thanks to techniques involving adsorbent resins which recover the aromas of the distillates. This method considerably improves the final quality of the product.

Additionally, some producers compensate for the absence of alcohol by adjusting residual sweetness or adding slight carbonation to improve mouthfeel. Others opt for natural extracts specific in order to preserve taste balance.

In addition, the careful selection of aromatic grape varieties such as Riesling or Muscat allows to partially counterbalance the loss of aromas. Some producers deliberately keep a minimum of alcohol (0.3 to 0.5%) to further preserve the organoleptic qualities, while remaining below the legal limit defining an “alcohol-free” wine.

Consumer acceptability

Despite these challenges, the acceptability of alcohol-free wines is continually increasing. Thanks to innovative dealcoholization methods, these products now offer increasingly close aromatic palette from that of classic wines. The delicious notes of red fruits, for example, are particularly well preserved in modern versions.

However, studies show a less appreciation of these wines among professionals and experienced amateurs. These products are often perceived as imperfect substitutes, mainly due to aromatics modified by dealcoholization techniques.

Ultimately, the success of alcohol-free wines depends as much on technical improvement as on the marketing discourse that accompanies them. Like natural wines which have succeeded in gaining acceptance for a different taste, the information provided to the consumer plays a key role in the acceptance of these products. Studies show that the information provided upstream or downstream directly influences the perception of wine, suggesting that marketing positioning could partially compensate for organoleptic challenges.

How to properly serve non-alcoholic wine

To fully enjoy non-alcoholic wines, certain aspects of service deserve special attention. Contrary to popular belief, these wines require as much care in serving as their alcoholic counterparts, with some notable specificities.

Recommended Serving Temperatures

In particular, the serving temperature plays a crucial role for dealcoholized wines. Without the warming effect of alcohol, you feel the freshness and acidity more clearly, which requires a temperature adjustment. For dealcoholized red wines, the ideal temperature is between 14°C and 16°C, slightly cooler than for traditional wines. This freshness allows for a better balance of flavors which can sometimes seem flatter without alcohol.

Furthermore, non-alcoholic white wines benefit from being served between 8°C and 10°C. Too cold a temperature could reduce their aromatic complexity, while too high a temperature could make them heavy. Dealcoholized rosé wines follow the same recommendation, between 8°C and 10°C, to preserve their freshness and lightness. As for non-alcoholic sparkling wines, they must be served very cool, between 6°C and 8°C, in order to fully benefit from their effervescence and their fruity notes.

Choice of glasses and presentation

Therefore, to optimize tasting, the same types of glasses should be used as for conventional wines. Wide glasses are recommended for dealcoholized red wines to allow good aeration, while narrower glasses are better for white wines to concentrate their delicate aromas. For non-alcoholic sparkling wines, champagne flutes remain the ideal option for preserving the bubbles.

However, unlike classic wine, it is best to pour non-alcoholic wine into the glass all at once. Carafing is also not recommended, as it can oxidize the alcohol-free wine and alter its aromas. Observing the color, appreciating the aromas and tasting in the mouth remain essential steps, just like a traditional wine.

Alcohol-free food and wine pairings

Finally, non-alcoholic food and wine pairings offer many possibilities. Dealcoholized red wines go perfectly with light dishes such as white meats, roast poultry or grilled vegetables. It is best to avoid dishes that are too rich or powerful, which could overwhelm the flavors of the wine.

At the same time, non-alcoholic white wines ideally accompany fish, seafood or vegetable-based dishes. Their balanced acidity goes particularly well with fresh dishes. As for dealcoholized sparkling wines, they are perfect for an aperitif, fresh salads, fruits or light desserts.

In addition, some star chefs are developing specific pairings with non-alcoholic drinks, creating true gastronomic experiences. This “soft-pairing” trend is gaining momentum, with prestigious restaurants now offering complete menus paired with non-alcoholic alternatives.

Conservation and shelf life after opening

Unlike traditional wines, alcohol-free wines pose particular storage challenges once the bottle is opened. These specificities deserve particular attention to best preserve their taste qualities.

Role of alcohol in preservation

In fact, alcohol acts as a natural preservative in traditional wine. Its antiseptic properties limit the growth of bacteria and other micro-organisms which could accelerate the deterioration of the product. In addition, alcohol significantly slows down oxidation processes, allowing the wine to improve over time. In particular, it contributes to the stabilization of aromatic compounds, thus preserving flavors longer after opening. Without this natural protection, dealcoholized wines become much more susceptible to oxidation and microbial spoilage.

Tips for Prolonging Freshness

Furthermore, several techniques make it possible to extend the life of alcohol-free wines after opening. Firstly, careful recorking with the original cork prevents excessive oxidation and preserves the aromas. Using a vacuum cap or specific preservation system provides additional protection by eliminating excess air in the bottle. Therefore, immediate refrigeration after serving is essential - the cold considerably slows down oxidation and preserves flavors better. However, it is recommended to let the wine return to room temperature before tasting for an optimal sensory experience.

Ideal duration of consumption

Additionally, shelf life varies depending on the type of alcohol-free wine. Still wines (red, white and rosé) can generally be kept for 3 to 5 days in the refrigerator after opening. For its part, non-alcoholic sparkling wine quickly loses its carbonation and should ideally be consumed within 1 to 2 days of opening. Ultimately, sensory evaluation remains the best indicator of quality – altered color (browning of reds, darkening of whites), dulled aromas or hints of vinegar signal an oxidized wine. For discerning wine lovers, it is best to trust your senses and discard the wine if it shows obvious signs of deterioration.

The future of alcohol-free wine in France and around the world

Now, the future of alcohol-free wines looks bright in the global market. Experts predict that the segment will grow at an average annual rate of 8.7% through 2028, reflecting a fundamental shift in consumer habits.

Global market growth

Currently, the global alcohol-free wine market represents 0.5% of the total wine market, but its development potential remains considerable. Particularly in the Nordic countries, this segment shows constant growth with an increase in sales of almost 30% over the last three years. At the same time, the United States and Germany emerge as the most dynamic markets, with respective growth rates of 18% and 25% in 2024.

Current innovations

Indeed, technological innovation is disrupting this emerging sector. Investments in research and development have doubled since 2022, mainly focused on improving flavor profiles. Thus, several French startups are developing second-generation aroma extraction processes, making it possible to preserve up to 85% of the volatile compounds of the original wine. However, the greatest advances are in post-dealcoholization micro-oxygenation techniques that restore the structural complexity lost during alcohol removal.

Perception in wine-growing countries

Finally, the attitude of traditional producing countries is gradually changing. In France, 67% of winegrowers now consider this category as a commercial opportunity compared to only 28% in 2020. Furthermore, Italy and Spain have created specialized departments within their national oenological institutes, demonstrating growing institutional recognition.

Conclusion

Ultimately, the alcohol-free wine market represents much more than just a passing trend. This category, once marginal, is now establishing itself as a credible alternative that meets the expectations of a rapidly evolving society. Technological advances now make it possible to offer products whose organoleptic qualities are increasingly similar to traditional wines, despite the challenges posed by the absence of alcohol.

Thus, modern consumers find in these alternatives a response adapted to their health concerns, without giving up the pleasure of tasting. The decline in alcohol consumption, particularly marked among younger generations, reflects a profound change in our relationship to alcoholic beverages. These new behaviors open up promising prospects for the dealcoholized wine sector.

In particular, the European regulatory framework has evolved to support this transformation, now offering a clear definition and precise labeling rules. This official recognition contributes to the legitimization of these products among consumers and professionals in the sector. However, the question of designations of origin remains delicate and still requires adaptations.

Despite everything, technical challenges remain numerous. Preserving aromas, structure and taste balance always constitutes the main challenge for producers. Dealcoholization methods continue to advance, but the absence of alcohol inevitably changes the organoleptic profile of the wine, requiring adjustments in both production and service.

At the same time, storage after opening represents an additional challenge for these products lacking the antiseptic properties of alcohol. Special precautions are therefore necessary to preserve the freshness and taste qualities of these wines, which are more vulnerable to oxidation and microbial contamination.

Ultimately, the future of alcohol-free wine looks promising, driven by steady growth in many international markets. Technological innovations and changing mentalities in traditional producing countries suggest sustainable development in this category. Alcohol-free wine is no longer considered as a simple substitute but as a product in its own right, capable of offering an authentic taste experience while meeting contemporary demands for moderation and well-being.

Key takeaways

Discover the essential points for navigating the rapidly expanding world of alcohol-free wines and making informed choices.

• Clear legal definition : A dealcoholized wine contains less than 0.5% alcohol and comes from real winemaking, unlike simple grape-flavored drinks.

• Strong growth market : The sector shows growth of 45% with a value of 20 billion dollars, driven by consumer health concerns.

• Advanced production techniques : Reverse osmosis and vacuum distillation allow up to 85% of the wine's original aromas to be preserved.

• Specific conservation required : Without alcohol as a natural preservative, these wines should be consumed within 3-5 days after opening and kept cool.

• Adapted service required : Serve reds at 14-16°C and whites at 8-10°C, avoid the carafe and favor pairing with light dishes.

Alcohol-free wines are no longer simple substitutes but authentic products that meet modern expectations of moderation while preserving the pleasure of tasting. This oenological revolution is part of a lasting transformation of European consumption habits.

Sanzalc is known for its impressive selection of alcohol-free wines, includingalcohol-free red wines, non-alcoholic white wines or alcohol-free rosé wines. These wines generally have an alcohol content of less than 0.3%, ensuring that they pose no health risks. There is, however, an exceptional brand on the market: Domaine français de l'Arjolle, which offers a remarkable range of dealcoholized wines with zero alcohol content (0%).

FAQs

Q1. What are the advantages of alcohol-free wines compared to traditional wines? Alcohol-free wines offer several advantages: they contain fewer calories, avoid alcohol-related side effects, and are suitable for a wider audience, including pregnant women, drivers and people undergoing medical treatment. In addition, they allow you to enjoy the tasting ritual without risk to your health.

Q2. How are alcohol-free wines produced? Alcohol-free wines are generally produced by post-fermentation dealcoholization techniques. The most common methods include reverse osmosis and vacuum distillation. These processes allow the alcohol to be extracted while preserving as much as possible the aromas and structure of the original wine.

Q3. How long does alcohol-free wine last after opening? The shelf life of alcohol-free wines after opening is shorter than that of traditional wines. In general, still wines (red, white and rosé) can be kept for between 3 and 5 days in the refrigerator. Non-alcoholic sparkling wines should ideally be consumed within 1-2 days of opening.

Q4. How to properly serve wine without alcohol? To properly serve an alcohol-free wine, it is recommended to respect specific temperatures: between 14°C and 16°C for reds, and between 8°C and 10°C for whites and rosés. Use the same types of glasses as for conventional wines. It is best to pour the wine all at once and avoid putting it in a carafe.

Q5. Is the alcohol-free wine market growing? Yes, the alcohol-free wine market is growing significantly. Experts predict average annual growth of 8.7% until 2028. This trend is particularly pronounced in the Nordic countries, the United States and Germany, reflecting a change in consumption habits and a growing concern for health.