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alcohol free wine

m
monkfanatic Mar 19, 2007 02:11 AM

what is alcohol free wine ? how do they make it? anybody knows

  1. j
    jasmurph Mar 19, 2007 02:14 PM

    You might try some of the Pinot Noir or Gewurtztraminer that Navarro Wine sells as another option. I've not had either, but reports tend to be good.

    2 Replies
    1. re: jasmurph
      z
      zin1953 Mar 19, 2007 02:44 PM

      Navarro Vineyards http://www.navarrowine.com/ has long produced Gewurztraminer and Pinot Noir grape JUICE. This is not the same as an alcohol free WINE, which had indeed been fermented and then had the alcohol removed.

      1. re: zin1953
        n
        NavarroVineyards May 13, 2008 01:11 PM

        Very true. If someone is looking for a wine replacement they won't find it in our juice. What it does have in common however is that it's made with varietal wine grapes so many of the notes of a wine can be found in the juice as well.

        FWIW, typical "grape juice" is made from concentrate of concord grapes and mixed with sugar and water. Our juices are the same juice that is fermented for wine, except just not fermented (and thus still sweet).

    2. m
      monkfanatic Mar 19, 2007 01:54 PM

      why does it call alcohol free if it's not 100% alcohol free,once my daughter's friend order a alcohol free cocktail at vegs, and they gave her with alcohol in it, and she didn't know, had two drinks , got totally wasted, if I were the parent, the restaurant will be in big trouble

      2 Replies
      1. re: monkfanatic
        carswell Mar 19, 2007 02:39 PM

        Not sure about nomenclature in the US but in the UK the terms are defined by law:

        non alcoholic = 0% alcohol by volume
        alcohol free = 0.05% ABV or less
        dealcoholised = 0.5% ABV or less
        low alcohol = 1.2% ABV or less

        Above 1.2% ABV, duty is payable and a vendor's licence is required.

        You might as well ask why seedless oranges are allowed to have seeds (5 or 6 if I recall correctly).

        1. re: monkfanatic
          z
          zin1953 Mar 19, 2007 02:44 PM

          FWIW, Orange Juice contains less than 0.5% a.b.v.

        2. OCEllen Mar 19, 2007 01:37 PM

          Inglenook St. Regis Reserve alcohol removed chard. is tolerable if served quite cold my mil says. It does have 0.5% alcohol remaining.

          1 Reply
          1. re: OCEllen
            z
            zin1953 Mar 19, 2007 01:44 PM

            They all do. It's impossible to remove 100 percent of the alcohol, so the labels typically read "Less than 0.5% a.b.v."

          2. m
            monkfanatic Mar 19, 2007 01:09 PM

            my teen age daughter is very curious about this, i am going to buy a bottle for her to try

            1 Reply
            1. re: monkfanatic
              z
              zin1953 Mar 19, 2007 01:46 PM

              Well . . . .

              FWIW, I always let my kids take a sip of my wine at dinner if they are interested, but that's neither here nor there.

              Ariel & Fre are, IMHO, the two best, but like I said above, they don't really taste like wine . . .

            2. z
              zin1953 Mar 19, 2007 06:36 AM

              Carswell has explained it quite well, as well as given you some additional sources of information.

              I would only add that

              1) R.O. is used here in the U.S. (Ariél = R.O.; Sutter Home's Fré = spinning cone).

              2) I have *never* had an alcohol-free "wine" that tasted the same as a "regular" wine.

              1. carswell Mar 19, 2007 06:29 AM

                Various methods are used. As far as I know, all start with standard wine and none remove absolutely all the alcohol. Reverse osmosis (membrane) and vacuum distillation (boiling the alcohol off in an artificial vacuum; the vacuum lowers the boiling point) are the most common methods in Europe. Spinning cone columns (a complex and expensive combination of vacuum and centrifuge) are popular in the US and increasingly elsewhere, though I believe they are used mainly to lower the strength of high alcohol wines (from, say, 16% to 14%), not to produce nearly alcohol-free wines. The best explanation of the dealcoholization process I've seen is in Jamie Goode's The Science of Wine. The Oxford Companion to Wine articles are also quite good.

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