Image Source: Wine with Margaret
The alcohol-free wine category has grown tremendously in recent years. Where de-alcoholised wines were once often considered inferior, technological developments and a shift in drinking patterns—particularly among (younger) consumers—have caused the market for alcohol-free alternatives to expand significantly.
Gen-Z and late Millennials, in particular, play a crucial role as the driving force behind the growth of the alcohol-free segment. But what’s causing this shift? You can read more about it in my article “Keep Up or Be Left Behind? Why Wineries Can No Longer Ignore Alcohol-Free”.
Quick Overview: What You’ll Learn in This Article
- 📈 Alcohol-free wine is booming in 2025 due to changing consumer behaviour and innovation in wine-making.
- 🧠 Gen Z and Millennials are driving demand with a focus on mindful drinking, wellness, and sustainability.
- 🍇 Modern de-alcoholisation methods like vacuum distillation and spinning cone columns preserve flavour and aroma.
- 🥂 Not just wine: kombucha, sparkling tea, and RTD mocktails are popular non-alcoholic alternatives.
- 🌱 Social shifts and government campaigns are reshaping how society views alcohol consumption.
- 🔮 2025 marks a turning point: alcohol-free is no longer a compromise—it’s a lifestyle choice.
How Is Alcohol-Free Wine Actually Made?
Alcohol-free wine—also referred to by the more technical term de-alcoholised wine—initially goes through the same production process as traditional wine. This means that grapes are fermented and the wine matures as usual. The alcohol is then removed using various methods:
- Vacuum Distillation – In this method, wine is heated under low pressure, causing the alcohol to evaporate without significantly affecting the aromas and flavours.
- Reverse Osmosis – This method filters the alcohol out of the wine using membrane technology, retaining only water and aromas, which are then reintroduced.
- Spinning Cone Column (SCC) – An advanced technique in which aromas and alcohol are separated by a series of spinning cone-shaped plates.
These are all highly advanced chemical processes, with methods 2 and 3 being the most common.
- There is another method, where the alcohol-free alternative is not wine at all, but rather pure grape must (the pre-wine phase), to which water is added—possibly along with sulphites and/or bubbles—to create an alcohol-free fruit drink based on grape juice.
This technique may sound very cheap, but during ProWein I tasted a few very interesting “wines” made this way—one from the Prosecco region and one from Brazil.
Image Source: Wine with Margaret
You Grape Genius!
I’ve heard from several winemakers of alcohol-free wine that it all starts with setting specific requirements for the grapes used to make alcohol-free wine. They want only the best of the best fruit. Fruit that is very ripe and expressive in character—and often has a high sugar content (these are usually very ripe grapes that would normally produce high-alcohol wines). These are all criteria that are important for creating a quality alcohol-free product. Why?
- You need a lot of flavour and mouthfeel when you remove the alcohol compound from the wine, to still have some body in your wine.
- You need very expressive aromas, often found in grape varieties like Sauvignon Blanc, Muscat, and Gewürztraminer, so that strong aromas remain after the alcohol is removed.
- Nice acidity? Varieties like for example, Sauvignon Blanc naturally have a nice acidity that helps keep alcohol-free wines “exciting” and balances out residual sugars, preventing the wine from becoming “too heavy.”
- A high sugar content in the grape also ensures more body in the wine or a sweet finish. But often with high sugar content, that acidity becomes a lovely balancing factor.
Thanks to all these methods and insights, a certain complexity of the wine is retained, which is why de-alcoholised wines continue to improve and receive increasing appreciation.
Image Source: Wine with Margaret
The Influence of Gen-Z and “Us” as Millennials
Gen-Z and late Millennials are conscious drinkers. They value health, sustainability, and mindful consumption. For them, alcohol is no longer an obvious part of social occasions. Instead, they are more likely to choose alcohol-free alternatives that support a healthy lifestyle without compromising on taste and experience.
Key drivers within this generation include:
- Health and Wellbeing: The focus on “mindful drinking” and a conscious lifestyle is growing, with a preference for drinks that don’t negatively affect body and mind.
- Sustainability: Wines that are organic, fair trade, and sustainably produced strongly appeal to this audience.
- Shifting Social Norms: Where alcohol use used to be the norm, more and more young people are choosing to stay sober without social pressure.
We are collectively embracing moments like the well-known “Dry January,” “Stoptober” (in October), and the “Ik Pas” campaign in the Netherlands—which the new generation of 18+ drinkers eagerly seems to adopts. These days, it’s no longer cool to drink. And this generation is driving this “new revolution” in alcohol alternatives. And of course, numerous campaigns driven by the government (in NL)—like “Bob jij of Bob ik?” (Are you the designated driver or am I?) which has been around for a long time, or the more recent “No alcohol under 18!”—are more widely known. Everywhere, the harmful effects of heavy drinking are emphasized.
Alcohol-Free Alternatives Besides Alcohol-Free Wine
The beer category is already well developed when it comes to 0.0 beer—the alcohol-free variant is barely distinguishable from the real thing. As a result, many people prefer to drink an alcohol-free beer: all the fun, none of the hangover.
Spirits also have a strong advantage when it comes to the alcohol-free version of the real deal. Why? Because in the world of spirits, additives are allowed that replicate mouthfeel and other flavour sensations, making alcohol unnecessary. This industry has become very strong in this area. Nowadays, a mocktail is a staple on (cocktail) drink menus. And honestly, they’re just as delicious—minus the headache.
This movement has driven the rise of alcohol-free wines and has led to broader acceptance of alcohol-free wine. However, many winemakers have started experimenting in other directions—looking into fermenting other fruits, or exploring (fermented) sparkling tea, or kombucha, fruit drinks infused with herbs. You name it, it probably exists by now—and in very high quality. Drinks you truly keep drinking—not just one glass—but drinks that keep you intrigued all evening, like a complex glass of sparkling tea!
Image Source: Wine with Margaret at ProWein 2025 – Examples of drinks tasted at the fair.
Alternatives to Alcohol-Free Drinks
Over the past two years—and especially now in 2025—we’re seeing an explosion of high-quality alternatives, such as:
- Kombucha-Based Drinks: These fermented teas made from large cultures have a slight fizz, a strong ‘bite,’ and a beautiful natural acidity—and are increasingly found on wine lists. Drinking (pure) kombucha also offers health benefits.
- Sparkling Tea: Various types of tea—cold brew, hot brew, or fermented—have incredibly complex flavour profiles and can often be served as a bubbly alternative. Teas infused with herbs, or sold as dry herbal blends, are gaining ground.
- Ready-To-Drink (RTD) Cocktails: Alcohol-free mocktails and mixed drinks with botanical ingredients are quickly gaining popularity and are now a supermarket staple.
- Non-Alcoholic Distillates: Think of alcohol-free gin alternatives enriched with herbs and spices for a refined flavour experience.
The Future of Wine Includes Alcohol-Free
The world of alcohol-free wine and alternative drinks continues to evolve rapidly. A movement largely driven by Gen-Z and late Millennials, we’re witnessing a fundamental shift in how people consume and enjoy drinks. With advanced production processes, high-quality alternatives, and a growing focus on health, the future of the alcohol-free category looks very promising.