This is a tricky topic, and interestingly, this summer on our reopening as Bar Nature we have been asked this question more times than ever before... Do you have any non alcoholic wine?
One of the fastest growing areas in the beverage market - as I'm sure you've all heard - is non-alcohol drinks.
Some are delicious and almost as good as the alcohol versions. One of our favourites is an early producer to the scene: Non. They make a non-alc alternative (not made from grapes), rather than a wine imitation.
We've been experimenting at home-making our own non alcohol drinks. Katie has been brewing up a sparkling hibiscus tea... yep simple. Just brew some Organic Hibiscus in water, add a small dash of honey, allow to cool then put it through the soda stream (careful though, you need to slow release the pressure otherwise you'll end up with pink all over your kitchen...yes that's from experience!) and add ice and garnish. So refreshing and super healthy...it would also be great with a dash of gin...
When it comes to no-alcohol drinks, however, we aren't sure if people are asking this question: what processes do these drinks go through to make them non alcohol? Especially wine. Is it really better for you if the process and additives are a bit icky?
Non alcohol wines are possibly the furtherest thing from Natural that you can get. The process they go through is very intense. Reverse osmosis (basically put) is a machine that pulls the components of the wine apart, takes out the alcohol then puts the wine back together again. Another process is called vacuum distillation. There is also the question of how the grapes were grown and what additives are used to get the end result?
Below is a post from Raisin, the go-to app for all things Natural wine. It's a great tool for anyone searching for producers, restaurants, and bars supporting Natural wine producers from around the world. You can find out more at Raisin website
Wine is a very traditional drink and has been around for thousands of years. Treated with care and respect it is an excellent accompaniment to food. And treated with care in the vineyard and winery, with minimal or no ingredients other than grapes, it is a living thing in the bottle with plenty of benefits...in small amounts.
Somewhere along the way we established a culture of drinking before meals, during meals, after meals - all day, really.
If we look at the Old World countries of wine production (Italy, Spain, France, Greece) they usually start with an apertivo, something bitter and light with a light plate of food. Think Campari, Vermouth or a spritz. These are not necessarily made from grapes. Oranges, artichokes, fennel, herbs, etc may be used, and they're more bitter than sweet.
Wine is for during the meal. Afterwards, maybe a small glass of digestif. Each region has its speciality made from herbs and spices or fruits of the region to aid digestion. It is rare to see the locals roll out drunk and messy after a meal enjoyed with friends.
Needless to say, they have a very culturally different view on alcohol to Australia, the US and UK. In our experience eating out in a few mid-range restaurants through Europe, we would order a glass of wine from the list and not once in any restaurant or bar were we get asked if we would like another glass. If we wanted another glass, we had to ask.
No upselling just the assumption that by the glass simply meant a glass. If we had wanted to drink more we would have shared a bottle. That struck me as really wonderful- just a glass with a meal was enough!
We think people shifting to less alcohol is a great outcome, however, perhaps we also need to focus on changing the conversation around wine, its production and transparency. Drink less, but drink better.
We've certainly cut back on alcohol as we have aged and don't drink every night, but we still really enjoy a good glass or two with a meal and great company.
Get better at listening to your body. Some people can handle a couple of glasses every night others can't handle any. Let common sense prevail and find what works for you.
Our wine industry and wine drinking culture needs a complete reset, and we are absolutely on board with that! Maybe the younger generations aren't drinking less, but are making smarter choices about what they spend their money on. The wine glut certainly can not and should not be blamed on them.
Here's an exceptionally good take on the industry and how we can move forward into a more positive future for everyone.
Wine needs a new social contract by Robert Camuto from Italy Matters
And hey, its about time all alcohol (and non alcoholic wine) producers were made to put all ingredients on the label.
Thanks for reading.
Ben and Naomi
