No & Low Alcohol – The Road to Premium Zero
The days of mock-worthy grape juice are over. Anyone who wandered through the ever-expanding tasting zone for alcohol-free and low-alcohol wines at this year’s ProWein in Düsseldorf would have noticed a clear leap in quality. While fully alcohol-free wines have traditionally dominated in Germany, a shift in trend is emerging: more and more “low alcohol” wines are making their way onto shelves and wine lists.
Market research supports this observation. Preferences across Europe vary significantly – northern and southern regions tend to favour reduced-alcohol wines, while Germany, the Netherlands, and Austria have long relied on the 0% option. But this, too, is beginning to change, as many exhibitors at the trade fair made clear.
The Path to Premium Zero
Particularly striking is the growing commitment from not only food retailers but also renowned wineries to alcohol-free or low-alcohol alternatives. A pioneer with an impressively broad range is the Bergdolt-Reif & Nett winery from Duttweiler in the Palatinate. Winemaker Christian Nett greets visitors at the stand with evident pride: “We now offer ten varieties of de-alcoholised wines, many of them single-varietal. They already account for 15 percent of our revenue.”
The process starts in the vineyard, Nett explains. “You have to plan differently when the goal is zero. The grapes need a specific composition, and you have to work especially carefully. Any mistake is immediately noticeable in an alcohol-free wine.”
For the de-alcoholisation, Nett partners with the Solos method developed by FlavoLogic GmbH. Claudia Geyer, a specialist in de-alcoholisation and aroma recovery, provides insight into the process: “We advise producers already in the vineyard to ensure optimal base wines. Among other things, the timing of the harvest is crucial.” The challenge lies in balancing various factors, Geyer explains further: “The wine shouldn’t have high alcohol levels to begin with, yet still needs to be as aromatic as possible. Winemakers bring their base wines into the lab to be de-alcoholised in small batches, so they can assess how they will perform as alcohol-free versions.”
The challenges are considerable: strict requirements for grape quality and processing, technically demanding de-alcoholisation, loss of volume (around 20%), and aromas that need to be recaptured as completely as possible. Alcohol contributes sweetness and mouthfeel – its replacement is usually sugar, in the form of grape concentrate or retained sweetness. As a result, residual sugar levels typically range between 20 and 40 grams per litre.
Wine Enjoyment Without Regret
The tasting lineup from Bergdolt-Reif & Nett impresses: the “Pinot Bianco Reverse” (0.2% ABV) offers aromas of green apple and underripe pear with a light creaminess. The varietal character of Pinot Blanc is clearly identifiable, with a well-balanced acidity. Priced at €14, it marks the entry point of the range.
Also noteworthy is the “Merlot Breakaway” (0.2%) matured in oak barrels. Its deep colour and aromas of red berries, subtle chocolate, and vanilla bring it remarkably close to a conventional red wine. On the palate, tannins provide structure and a harmonious overall impression despite just 20 grams of residual sugar. “Best served slightly chilled – perfect for a summer barbecue,” Nett suggests. At around €22, it is positioned in the premium segment.
Nett shares one of his proudest achievements: “Our wines are now featured on the menu of a Michelin-starred restaurant in the Black Forest. That shows alcohol-free wines are no longer just alternatives – they’ve become independent, high-quality products.” He adds, “These wines require explanation – and sommeliers are key. They can open a whole new flavour world to their guests.”
Range Through Varied Alcohol Content
The winery of Oliver Zeter in Neustadt an der Weinstraße takes a slightly different approach. Best known for his Sauvignon Blanc, Zeter has launched a new line offering multiple versions of the same wine: “Sauvignon Blanc – No & Low Alcohol.” The collection includes a still “Sauvignon Blanc Zero Hero 0%,” a sparkling “Bubbly 0%,” and the “Sauvignon Blanc Légère” with 5% ABV, plus a sparkling version at 3% ABV – all priced for everyday enjoyment under €11.
All versions share a light mineral note reminiscent of chalk, giving them a distinct profile and identity. The “Sauvignon Blanc Zero Hero” combines classic varietal aromas – exotic fruits, green notes, and a hint of lime. It is straightforward and elegant, with 30 grams of residual sugar balanced by nearly 6 grams of acidity.
Surprisingly, the best overall impression comes from the “Sauvignon Blanc Perlage Légère” with 3% ABV, where the CO₂ enhances both body and finish – a perfect low-alcohol companion for summer.
Quality Has Its Price
“There’s hardly a market for residual alcohol – at least not in Germany,” notes an exhibitor. “People either drink alcohol or they don’t – that’s just how it is here. Or they drink less altogether.” One visitor adds: “Sitting in a bar with a glass of water isn’t a real solution either.” In his view, the segment of alternatives is growing steadily.
In gastronomy, de-alcoholised wines need to be actively promoted and introduced. “They usually don’t keep well until the next day,” a restaurateur reports. Restaurants must expect to write off the rest of the bottle if just one glass is ordered. That makes premium alcohol-free offerings more expensive. “Cheap alcohol-free wines do no one any favours,” he concludes.
One thing became clear at ProWein 2025: while the mass of alcohol-free wines still tends to be uninspiring, the top segment is becoming increasingly exciting. These wines are attracting new consumers and offering real options for mindful enjoyment. Especially in Germany, the market for low-alcohol wines is expected to grow. As Bergdolt-Reif & Nett demonstrate, quality comes at a cost – but as Oliver Zeter proves, it can still be accessible. Wines with little or no alcohol are here to stay.
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Fotocredit: Messe Düsseldorf/ctillmann
