The truth is that non-alcoholic wine can have a bit of a bad rap. Some people see it as a thin approximation of “normal” wine, while others can feel that a drink without alcohol is “not worth having”. But as we know, NA wines can provide just as much drinking pleasure as their traditional counterparts. Key to that enjoyment is making sure the wine is served in a way that maximises it’s potential. So, the question is: how to serve non-alcoholic wine so that it delivers the very best of itself.
Let’s take a look at some of the things you can do to enhance the experience.
Step 1: Get the temperature right
Serving non-alcoholic wines at the correct temperature is crucial to unlocking their full potential. Each type of wine has an optimal serving temperature that enhances its aromas, texture and flavour. (Yes, just like alcoholic wine.) Here’s how to get it just right:
- Sparkling Wines: These wines are typically served best at around 7–10°C. The colder temperature helps preserve the bubbles, and keeps the wine crisp and refreshing. You can achieve this by chilling it in the fridge for a couple of hours before serving.
- White Wines: Non-alcoholic white wines should be served slightly cooler than room temperature, typically around 10–13°C. Chilling white wines too much can mute their fruity flavours, while serving them too warm can make them taste flat. A good rule of thumb is to chill them for 30-60 minutes before serving.
- Red Wines: Non-alcoholic reds benefit from different temperatures depending on their style. Light-bodied varieties benefit from being served slightly cooler than room temperature (12–15°C). Medium-bodied wines, a little warmer (say 14–16°C) and the heavier, full-bodied versions will reveal themselves best at 16–18°C.
Step 2: Choose the right glassware
The type of glass you choose for serving non-alcoholic wines plays a significant role in both the presentation and the drinking experience. While it may seem like a minor detail, glassware is designed to focus aromas, balance flavours and provide a more enjoyable sip.
- Sparkling Wines: Opt for flute glasses or tulip-shaped glasses for non-alcoholic sparkling wines. The narrow design helps preserve the bubbles longer and directs the aromas to your nose as you sip. Flute glasses also highlight the visual appeal of the wine’s effervescence.
- White Wines: For crisp whites like Chardonnay or Sauvignon Blanc, use narrow, tulip-shaped glasses that focus the fresh, fruity aromas. These glasses help the wine’s acidity and citrus notes shine, enhancing the overall tasting experience.
- Red Wines: Non-alcoholic red wines, especially more complex varieties like Pinot Noir or Merlot, should be served in larger, rounded glasses. This allows the wine to breathe and release its aromas. The wider bowl also allows you to swirl the wine, which encourages oxygenation and softens tannins.
Pro Tip: If you’re unsure which glass to use, always err on the side of wine glasses with a larger bowl – this will allow the wine to develop its full aroma and flavour.
Step 3: Decanting non-alcoholic reds
While decanting is a standard practice for full-bodied traditional wines, it can also benefit non-alcoholic reds. Decanting allows the wine to mix with air, softening tannins and enhancing the depth of its flavours. Non-alcoholic reds, especially those with a more complex profile, can benefit from this step.
If you’re serving a non-alcoholic red wine with a higher tannin content (such as a Cabernet Sauvignon or Syrah), pour the wine slowly into a decanter and let it sit for 15–30 minutes. This process will allow the wine to breathe, and the aromas will intensify, offering a fuller drinking experience.
Pro Tip: If you don’t have a decanter, you can also simply pour the wine into a glass and let it sit for a few minutes before serving to release its aromas.
Step 4: Pairing non-alcoholic wines with food
Pairing non-alcoholic wines with the right dishes will elevate both the dining and drinking experience. Non-alcoholic wines offer many of the same flavour profiles as alcoholic wines, making them versatile companions for a wide range of meals. Here are some pairing suggestions:
- Sparkling Wines: Non-alcoholic sparkling wines are ideal with salty appetisers, seafood and light bites like charcuterie. They also pair well with “creamy” dishes, such as a goat cheese salad or fresh oysters. The acidity of sparkling wines cuts through rich, fatty foods, balancing out the flavours.
- White Wines: Fresh, crisp white wines like Sauvignon Blanc or Riesling are perfect with salads, light seafood dishes, grilled chicken or vegetable stir-fries. They also pair well with dishes that have a citrus-based sauce or vinaigrette, as the wine’s acidity will enhance the freshness of the flavours.
- Red Wines: Richer, fuller-bodied reds like Merlot or Cabernet Sauvignon go well with roasted meats, hearty pastas or grilled vegetables. If you’re serving a vegetarian dish like mushroom risotto or lentil stew, these reds will complement the earthiness of the ingredients.
How to serve non-alcoholic wine?With confidence
When it comes to how to serve non-alcoholic wine like a pro, a little bit of attention to detail can make a big difference to the experience. But remember, the whole idea is to enjoy your glass of wine, so if you want to break any of the “rules” because it suits your drinking style better – feel free.
Image credit: Kevin Kelly