Non-alcoholic wine starts just like any other wine: with sun-ripened grapes, careful fermentation, and the artistry of winemaking. The key difference comes after fermentation when the alcohol is gently removed, preserving the wine’s flavor, aroma, and structure.
You might see the terms dealcoholized or alcohol-removed on the label. Both mean the same thing: the wine was made traditionally, then had the alcohol content reduced to 0.5% ABV or less, making it non-alcoholic by U.S. standards.
How Alcohol Is Removed From Wine
1. Vacuum Distillation
Alcohol is evaporated at lower temperatures under a vacuum, protecting delicate aromas and flavors from heat damage.
2. Reverse Osmosis
The wine is filtered through a fine membrane to separate water and alcohol from the flavor compounds, then recombined without the alcohol for a full-flavored result.
3. Spinning Cone Column
A high-tech method that uses centrifugal force to separate and preserve aromatic compounds before gently removing the alcohol, then blending everything back together.
Why the Method Matters
Each technique has its strengths. Vacuum distillation is efficient for preserving bright aromatics. Reverse osmosis is gentle, keeping the wine’s original character intact. Spinning cone columns are highly precise, ideal for preserving complex flavor layers.
The best NA wines rely on skilled producers who understand how to protect what makes each varietal special from the minerality of a crisp Sauvignon Blanc to the bold tannins of a Cabernet.
Beyond the Buzz
Removing the alcohol from wine isn’t about taking something away, it’s about making wine more accessible. The result is a pour that delivers the ritual, flavor, and complexity of wine, without the effects of alcohol. At Boisson we stock some of the best non alcoholic wines on the market.
