New York Times : Non-Alcoholic Wines With Flavor

A top-shelf wine is always an appreciated offering at a seasonal fete. For teetotaling and sober-curious guests, the options are increasingly more compelling as the zero-proof movement looks beyond beer and spirits. Among the nonalcoholic wines worth a spot at the table, French Bloom is the latest to hit the U.S. market. Launched in France last fall by friends Maggie Frerejean-Taittinger and the model Constance Jablonski, the non-alcoholic organic sparkling wine has earned particular attention for the nose on their sparkling white and rosé — notoriously difficult to achieve without synthetic aromas. After 70 different trials, the women landed on bubbly alternatives with balanced acidity and impressive freshness, made from de-alcoholized organic French chardonnay and pinot noir, organic grape juice, Gensac spring water and natural flavors (no sugar or sulfites). For newcomers in still wines, there’s the Hand on Heart de-alcoholized range from the Californian winery Miller Family Wines, which launched earlier this year with a rosé, chardonnay and cabernet sauvignon. Unlike most free-of wines, the foundational sweetness of these expressive alternatives stems from the grapes, not added sugar. Finally, for a more established, best-in-class option, consider Leitz’s Eins Zwei Zero. The German winery’s crisp and fruity alcohol-free riesling first launched in 2007 but remains a favorite for its flavor and structure that comes wildly close to resembling its alcoholic big brother.


Article, link