On Alcohol-Free Fine Wines and the Role of Polyphenols in Modern Lifestyle – By someone who loves wine – with or without alcohol.
At first glance, the world of wine appears to be a haven of indulgence – almost detached from the everyday. But right now, there’s fermentation happening on two fronts, and in the best sense of the word: wine is expected to be alcohol-free, to be healthy – and still taste great.
No doubt, the industry is in transition. Not just in terms of climate change or PIWI grape varieties, but in an area that, to many, borders on taboo: fine wines without alcohol. At the same time, wine is increasingly seen as part of a health-conscious lifestyle. Two seemingly contradictory themes – that on closer inspection are not mutually exclusive but mutually challenging.
Two Voices, One Reality
“Top-quality wines without alcohol – is that even possible?” asks Rudolf Knoll, veteran wine journalist, in the current issue of Weinfeder-Journal. His tone is skeptical – and understandably so. He articulates what many in the industry are thinking, and some are fearing: that alcohol-free wine often ends up where once-generic bulk wines did – cheap, interchangeable, and disappointing in the truest sense.
Meanwhile, Dr. Herbert Braunöck, medical expert and founder of Wein & Gesund, sums up his take on the 2025 congress Lifestyle, Diet, Wine and Health (Rome, March 2025) as follows:
“Polyphenols matter – but lifestyle is the key.”
Dr. Braunöck draws a clear line in the sand against any form of “health-washing” in the wine sector. Sure, resveratrol, flavonoids, and OPCs show impressive in vitro effects – antioxidant, anti-inflammatory, and cell-protective. But their true relevance only unfolds within an active lifestyle: Mediterranean diet, exercise, social interaction, and mindful enjoyment. It’s within this framework that moderate wine consumption – whether alcoholic or not – can have a positive effect on health.
The New No-Alcohol Debate
Wine without alcohol? For years, that idea felt like a concert without music. But now it’s being taken seriously – at professional symposia, in wineries, and even in nutritional guidelines. Germany’s Nutrition Society (DGE) now recommends “zero alcohol” – a guideline that has prompted more than a few raised eyebrows in the wine world. After all, many still believe that a little alcohol is part of cultural heritage.
But what happens when the desire for pleasure meets a new awareness of health? The demand for alcohol-free options is growing rapidly, especially in Germany and Austria. And as Rudolf Knoll aptly puts it, too often there’s still just “disappointment in the glass.” Why?
Because low-quality base wines are frequently used and de-alcoholized – the result is often as inspiring as a jazz concert with the saxophone switched off.
But there is hope. A growing number of ambitious winemakers and innovative cellar masters are rising to the challenge of crafting alcohol-free wines that are more than just diluted leftovers. Using cutting-edge techniques – vacuum distillation, reverse osmosis, spinning cone columns – they strive to preserve the aroma and character of the wine. Early results are promising. A dealcoholized Riesling can genuinely taste like Riesling – if it’s taken seriously.
A critical point here is polyphenol content. These secondary plant compounds are the true gold of wine – responsible for antioxidant effects, color intensity, and often underrated complexity. And yes, they are regarded as the key health-promoting compounds in red wine, provided it’s consumed – as the famous French study once suggested – in moderation.
But let’s be clear: wine without alcohol is not automatically healthy. What matters is whether the valuable components – especially polyphenols – survive the dealcoholization process. And this is where the wheat is separated from the grape skins.
A Byproduct of Lifestyle, Not a Cure-All
Dr. Braunöck puts it succinctly:
“If you don’t live the Mediterranean lifestyle, red wine won’t do much for you.”
The message is clear: it’s not about a single compound or a glass of wine as a miracle drug. It’s about the combination – colorful vegetables, quality olive oil, time to eat, exercise, and social connection. Moderate wine consumption – with or without alcohol – is part of an attitude, not a shortcut to health.
And honestly, isn’t a good glass of alcohol-free wine at lunch with friends, paired with lentils and fennel and a sunny disposition, exactly what we mean by modern lifestyle?
The Future Is Fermented – But Not Intoxicated
We are at the beginning of a new chapter. Alcohol-free fine wines are possible – but still rare. Polyphenols are valuable – but no excuse for couch-bound living. And anyone who thinks they can fix their lifestyle stats with a glass of de-alcoholized Dornfelder might be better off going for a walk.
Or better yet: enjoy a Mediterranean-inspired meal with good company and an alcohol-free wine that doesn’t disappoint – but delights.
That’s what lifestyle is all about. And the rest? It’s a matter of taste.
You may also be interested in reading two further articles on this topic:
• „Between Scaremongering, Facts and a Culture of Enjoyment“
• „Wine, Truth and Ideology“– – –
Bibliography for the trilogy: “Wine and Health” (German version)– – –
Photo Credit: Generated using artificial intelligence (AI)
