Sip Smarter: Discover the Advantages, and Great Taste, of Nonalcoholic Wine

Drinking comes with serious health risks. Here’s how to continue cheering without the hangover

Jeff Siegel,

AARP

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Published December 17, 2025

an illustration shows a lone glass of red wine surrounded by empty cans, bottles and glasses

Nonalcoholic wine is fermented like traditional wine but has almost all of the alcohol removed; legally, less than one half of 1 percent can remain.

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Whether you’re doing Dry January or looking to curb your imbibing in general, there’s never been a better time to explore nonalcoholic (NA) wine. As people look to limit or remove alcohol from their lives for social or health reasons, the market for NA (also called “de-alcoholized”) wines is booming — and consumers have more delicious options than ever.

“I do tastings of nonalcoholic wine for older wine drinkers,” says Trevor Wolfe, cofounder and chief commercial officer for NA alcohol retailer The Zero Proof, “and many of them are extremely interested in the category for medical reasons, because they’re getting a second or a third wind in life and want to live an extra 20 or 30 years, and they feel that moderating their alcohol intake can help them do that.”

And why not? Today’s nonalcoholic wine is a far cry from the plonk I tasted a decade ago, much of which only resembled wine because the label said it was supposed to. However, advances in technology, combined with a new generation of NA winemakers determined to advance the cause, have produced a wide range of nonalcoholic wines that are not only palatable but also enjoyable.

How NA wine is made — and why it can cost more

A photo shows, from left to right, three nonalcoholic wines: Seaglass Alcohol-Removed Pinot Grigio, Saint Viviana Non-Alcoholic Cabernet Sauvignon and Noughty Non-Alcoholic Sparkling Rosé.

(From left) From our wine experts, three nonalcoholic wines to try: Seaglass Alcohol-Removed Pinot Grigio, Saint Viviana Non-Alcoholic Cabernet Sauvignon, Noughty Non-Alcoholic Sparkling Rosé.

AARP

NA wine is fermented like traditional wine, but then has all or almost all of the alcohol removed — legally, less than one half of 1 percent can remain. The most common removal method is spinning, in which the fermented grape juice is sent down a vertical series of spinning cones, separating the wine’s components, including the alcohol and many of the chemical substances that give wine its flavor: dark fruit for red wine, or citrus for white wine. This is the main reason NA wine is more expensive; not only is the wine “made” twice, but spinning requires significant capital investment.

The challenge, then, is to find a way to put the flavors back while keeping the alcohol out of the finished product, says Glenn Andrade, senior vice president of winemaking at California’s Trinchero Family Estates, which created the NA wine brand FRE, a line of nine wines including a pinot grigio, a cabernet sauvignon and a white zinfandel.

“That’s probably one of the most difficult things to do, because once you remove the alcohol, the product falls apart a little bit,” Andrade continues. “And that’s where you have to begin to, I think, recraft it to an area where it’s more consumer-friendly.”

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In the early days of NA wine, that meant adding sugar and substituting sweetness for flavor, which left many of the wines tasting like soft drinks or juices. They certainly didn’t seem like wine, and I talked to many people who didn’t understand how they could be as unpalatable as so many of them were.

a photo shows a nonalcoholic rose being poured into a champagne glass

If you’re unsure where to start with NA wine, try a sparkling option such as the Noughty Non-Alcoholic Sparkling Rosé.

AARP

As a longtime wine writer and critic, I’ve been tasting nonalcoholic wines since they became widely available, and most didn’t get more than a couple of swishes and a spit. Removing the alcohol took away the mouthfeel that is unmistakably wine, and not even all that sugar could mask the bitter flavors that weren’t removed with the alcohol. One nonalcoholic Riesling had so much sugar added that it was sweeter than a traditional Riesling, which is among the sweetest table wines. Which sort of defeats the purpose for the NA product. Today, however, spinning can be done at lower temperatures, which still removes the alcohol but doesn’t remove as much of the flavor, resulting in NA wines tasting like traditional wines.

Plus, says Andrade, it’s now possible to add back in individual flavor substances to the nonalcoholic product after spinning, in much the same way that bakers add vanilla or cinnamon to cookies and cakes. “It’s all the nuanced things that you and I as wine drinkers have come to love,” he adds.

A renewed interest

When The Zero Proof, the online nonalcoholic drinks retailer, started in 2019, it carried just five NA wines, and more than four-fifths of its sales were something else, including NA beer and spirits. Today, it sells 140 nonalcoholic wines, which account for more than 80 percent of sales, according to Wolfe. And he’s not surprised. The change, he says, is about better-quality products, more selection and the realization that it’s OK to drink wine that doesn’t contain any alcohol.

The Zero Proof sells individual NA wines and special bundles for customers looking to be wooed. It’s something Wolfe and business partner Sean Goldsmith understand firsthand; they wanted to cut back on alcohol but were disappointed at the nonalcoholic products available. Wasn’t it possible to go to a bar or restaurant and get something besides club soda? One key has been finding NA wines made by European producers who have invested in the new technology.

“Consumers are less category purists than they might have been,” Wolfe says, “and more adventurous in what they’re willing to try. In one respect, everyone’s still in exploratory mode and trying to find an option that they can work with that they can convince themselves is a good replacement for the wine they used to drink.”

NA wine is also one of the few bright spots in the U.S. wine market, which is enduring its worst slump in three decades. NA wine sales increased by almost 30 percent between December 2023 and December 2024, according to a 2025 Nielsen study. Another report, issued by the Wine Market Council in 2023, found that those who drink NA wine had health firmly in mind: Almost one half said they wanted to stay alert, while nearly one-third said they wanted to feel better compared to how they would feel drinking regular wine.

Others in the industry are accommodating the growing popularity. Natalie Scotto Woods is the director of operations for her family’s Scotto Cellars in Northern California, which makes One of One nonalcoholic wines.

a photo shows, from left to right, Jøyus Non-Alcoholic Cabernet Sauvignon, Woody’s Sparkling Blanc de Blancs Non-Alcoholic Wine and Tomorrow 2024 Rhône Blanc.

(From left) Jøyus Non-Alcoholic Cabernet Sauvignon, Woody’s Sparkling Blanc de Blancs Non-Alcoholic Wine and Tomorrow 2024 Rhône Blanc all won praise from our wine experts.

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“I’ve seen a change with consumers probably over the last five years, where they’re saying, ‘I’ve been thinking about drinking less or cutting back,’” she says. “They’re not necessarily being sober; they’re just curious. They want to feel clear-minded and more focused, but also still want to be included and part of the celebration. No one wants to feel like they’re getting left out.”

And cheers to that — there are many reasons to consider switching to or incorporating NA wine in your celebrations, especially if you’re over 50. Research links alcohol to increased health risks, including certain cancers and chronic conditions like high blood pressure and diabetes. As we age, our bodies process alcohol less efficiently, making moderation even more important. NA wine lets you savor the ritual and taste of wine without worrying about tomorrow’s hangover, or chronic health problems down the road.

Paul Scotto, Natalie’s brother and the family company’s winemaker, notes that having NA wines available for tastings ensures no one is left out, especially designated drivers. “When people come into the tasting room, it’s the experience that they remember,” he says. “We came up with the nonalcoholic wines because we want to give people options at different occasions so they can have that experience. We want our wines, even though they’re NA, to still be a part of that experience.”

Find your favorite NA wine

We asked our experts for their recommendations.

Zero Proof’s cofounder and chief commercial officer Trevor Wolfe’s favorites:

Saint Viviana Cabernet Sauvignon, $23: This is a more traditional cabernet, so less jammy fruit, and more French in style.
Oddbird Presence, $25: This white wine blend is aromatic (apricots, even) but still crisp and refreshing.
ISH Sparkling Espumante, $20: A bit sweet, and perfect for mimosas and brunch.
Giesen Rosé, $17: Giesen, a well-respected New Zealand producer, offers this not-quite-dry pink.
Leitz Zero Point Five Pinot Noir, $21: Pinot noir is notoriously difficult to make well as a traditional wine, which makes this NA version even more exceptional — even earthy, as pinot should be.

Wine critic Jeff Siegel’s favorite NA wines:

One of One Sparkling White Wine, $27: Small and tight bubbles, always a good sign.
Sea Glass Sauvignon Blanc, $13: Sauvignon blanc is not easy to do NA, but this meets the requirements: citrusy and refreshing. The pinot grigio is also a good choice.
Noughty Sparkling Rosé, $23: This is similar to Spain’s famous cava sparkling wines: tart and full of bubbles.
Studio Null Prickly Red, $34: NA wine for geeks, made using what’s called carbonic maceration to give a lighter, more drinkable wine.
Dr. Lo Riesling, $24: Surprisingly traditional German-style Riesling — slightly sweet, ripe apricots — made by one of Germany’s oldest producers.

Scotto Cellars’ director of operations Natalie Scotto Woods’ favorite NA wines:

Tomorrow Cellars Rhône Blanc, $25: This California white uses grapes best known in France but which have thrived in California. Lots of white flavors.
Jøyus Cabernet Sauvignon, $29: A heavier style of California cabernet, including vanilla flavors from oak aging.
Woody’s Sparkling Blanc de Blancs, $20: Organic and made in the style of traditional French Champagne.
Just Enough Pinot Noir, $51/six-pack: And in 8.5-ounce cans, no less, in a fruitier, berry-fruity style.
Sovi The Wild Child Sparkling Orange, $32: Orange wine is très chic these days, and this, made from pinot grigio, is a good example.

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Jeff Siegel is a Dallas-based wine writer and critic and the author of the self-published book, The Wine Curmudgeon. He’s written for the Dallas Observer, Wine Enthusiast, Slate, Cooking Light, and Fine Cooking.