No Alcohol No Sweat

No one particularly wants to get older. But often we do want are wines to. Ageing has long been part of traditional winemaking, with wines left in barrels developing more complex and flavourful dimensions. But what about ageing non-alcoholic wine?

According to a survey by Wine Intelligence, 38 per cent of non-alcoholic wine drinkers stated they would be interested in ageing non-alcoholic wines if they had proven ageing potential. This indicates a growing demand for age-able non-alcoholic wines if the industry can address the challenges involved.

So let’s see what’s possible.

The chemistry behind traditional wine ageing

Ageing wine is a complex chemical transformation driven by factors like oxidation, evaporation and the interaction between wine and the oak barrels in which it’s often stored. The compounds responsible for a wine’s ageing potential include tannins, acids and phenolic compounds, which undergo subtle changes over time, resulting in the development of new flavours, aromas and textures.

The challenge of ageing without alcohol

Alcohol, as a significant component of traditional wine, plays a crucial role in the ageing process. It acts as a preservative, inhibiting the growth of harmful microorganisms, and interacts with other compounds to create the wine’s character. When making non-alcoholic wine, the challenge is to replicate the ageing process without the presence of alcohol. A couple of factors come into play.

1. Preservation methods

To create non-alcoholic wines, alcohol must be removed from traditional wine. Techniques like vacuum distillation, reverse osmosis, and spinning cone technology are used to extract alcohol without compromising the wine’s essential components. However, these methods can also remove some volatile compounds that contribute to the ageing process. An adroit winemaker seeks to minimise this loss.

2. Lack of alcohol as a preservative

Alcohol is a natural preservative. Without alcohol, non-alcoholic wines are more susceptible to spoilage and oxidation. This makes it challenging to maintain the wine’s integrity over extended periods. The absence of alcohol also affects the wine’s structure and mouthfeel, which are crucial aspects of ageing.

Ageing potential of non-alcoholic wines

While non-alcoholic wines face challenges in replicating the ageing process of traditional wines, they are not devoid of ageing potential altogether. Some factors can influence the ability of non-alcoholic wines to age gracefully.

1. Grape variety

The choice of grape variety is critical. Certain grape varieties have more robust tannin and acidity profiles, which can help non-alcoholic wines age better. For example, Cabernet Sauvignon and Nebbiolo have traditionally been known for their ageing potential, and this extends to non-alcoholic versions as well.

2. Winemaking techniques

Innovative winemaking techniques play a crucial role in enhancing the ageing potential of non-alcoholic wines. Some winemakers experiment with extended maceration, controlled oxygen exposure, and the use of alternative ageing vessels to replicate the ageing process.

3. Ageing conditions

Proper ageing conditions are essential for non-alcoholic wines to evolve positively. Temperature, humidity and storage stability are as important for non-alcoholic wines as they are for traditional wines.

Case studies

Several wineries and brands that have ventured into the world of non-alcoholic wines, are aiming to prove their ageing potential. A couple I like are:

• Sutter Home Fre Sutter Home Fre offers a range of non-alcoholic wines, including Chardonnay and Merlot. They recommend ageing their wines for up to five years. Although these wines may not fully replicate the complexity of traditional wines, they do evolve with time, showing a gradual development of flavours and aromas.
• Torres Natureo Torres, a renowned Spanish winemaker, produces Natureo, a non-alcoholic wine with a Cabernet Sauvignon base. Some consumers have reported positive ageing experiences, claiming that the wine mellows and becomes more harmonious with time.

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While non-alcoholic wines face distinct challenges when it comes to ageing, they are not devoid of potential. With the right grape varieties, winemaking techniques and conditions, non-alcoholic wines can evolve, offering a pleasant drinking experience that shifts and develops over time. However, it’s important to note that the ageing process and outcomes may not match the depth and complexity of traditional wines. Non-alcoholic wines are a category still in its infancy, and with more research and experimentation winemakers are sure to unlock their full ageing potential.

_{Image credit: Hermes Rivera}