How I finally learned to love non-alcoholic wines – by a drinks expert

We do love a drink in the UK – after work, at weddings, parties, sporting events and funerals – as it’s how we like to celebrate and commiserate. However, the latest figures show that more of us are calling time on how much we drink.

Around 87 per cent of UK drinkers are moderating their intake, according to drinkaware.com – and depending on age, have different priorities for cutting back. Drinkers aged 18-34 cite money concerns and wanting to avoid hangovers and 35-54 year olds are keen to improve their sleep, while those over 55 are more worried about the long-term health risks of drinking.

While dry days and abstinence are the most popular ways to cut down, zebra striping – when you alternate alcoholic drinks with non-alcoholic drinks (NAs) – is a growing trend. In 2025, 44 per cent of UK drinkers did this, while 31 per cent opted for non-alcoholic beers, wines or spirits, according to drinkaware.

NA beers, lagers and ciders have always been a popular choice, as they’re refreshing and not far off the real thing. In contrast, NA wines have been less convincing, but quality is improving and we’re buying more. UK sales of NA wines reached £103m in 2025 and are estimated to double by 2033.

Having recently obtained my WSET Wine Diploma, I know how difficult it is to make NA wine. Take alcohol out of the equation, and wine tastes flat, flabby and lacking in body and freshness. Too often, the alcohol is replaced by sugar, which results in overly sweet, grape-y wines. The wine becomes noticeably unbalanced, as the acidity and tannins are heightened and flavours are lost or too prominent.

Now that I work in wine, I actually drink less often than when I edited a health magazine – opting for better-quality wine when I do. The frequent office celebrations, events and daily deadlines that segued into a glass of wine at the end of the day meant keeping to the recommended 14 alcohol units a week was hard. I used Dry January and Sober October as a way to reset. Like a lot of people, I now have more dry days and NA drinks every week, rather than focusing on a month off. At wine tastings and lunches, spitting and spittoons are de rigueur.

The NA wines I recommend below are much are more palatable than those I tried during my first Dry January in 2014. Then, most were very sugary zero-alcohol proseccos with little fruit flavour. It has taken me a decade to find a still NA wine that I like – I managed to find some at the wine bar where I work, Drop Dulwich. Sugar is still an issue, but the industry is working on solutions for this.

My American buddy Kristina Marrero, DipWSET, returned to the US to become wine director at Grace & Rose restaurant in Paso Robles, California, and found it hard to find the right NA wine for her wine list, citing sugar as an issue.

"I’ve tasted a lot of NA wines, and the Prima Pave brut rosé stood out to me because it had the right balance of fruit concentration, acidity and refreshing bubbles," she says. "The other contenders I tried only showcased fruit and sweetness – more like a juice than a wine, unfortunately.

"It’s great to offer a NA wine for people who want a beverage beyond water with their meal, but are abstaining from alcohol for whatever reason," she adds.

How non-alcoholic wines are made

The process requires costly equipment. You either use:

• The spinning cone – aroma compounds are extracted from the wine, followed by the alcohol. The aroma compounds are then reintroduced into the wine
• Reverse osmosis – filtration removes the alcohol and water, which is then distilled to remove the alcohol. The water element is then blended back into the wine and the wine rebalanced with flavours or must (unfermented grape juice)

The alternative to de-alcoholising are ‘wines’ made from cold-brewed teas, which are flavoured with fruit extracts and botanicals. These can include tannins or caffeine for an extra boost, and include a range of fruit juices. These have no alcohol and are incredibly zingy and refreshing. I’ve included two of my favourites in my recommendations below.

I’d happily have any of these wines in my fridge for non-drinking nights, as I love the ritual treat of popping a cork and pouring a drink into a nice wine glass – fizzy water just doesn’t hit that pleasure point.

Sparkling rosé

NON 1 salted raspberry and chamomile, £21/750ml (0.0% ABV), M&S

The combination of flavours in this wine is spot on. It’s made from semillon grape juice from Barossa Valley, Australia and Tasmanian raspberries that impart a dried berry flavour that's complemented by a fabulous tang of Murray River salt. I happily quaffed my way through half a bottle of this fizz. (34 calories per 150ml)

Bolle sparkling rosé, £24.99/750ml (<0.5%abv), Amazon

Made using the traditional method: two fermentations, as is done for champagne, cava and crémant. This fizz is a step up, so it's no wonder it appears on Michelin-starred restaurant menus and received impressive ratings from Wine Enthusiast. It’s refreshingly crisp, with strawberry, citrus and light pastry notes. It's a good food wine, and the attractive bottle adds gift appeal. (23 calories per 150ml)

Thomson & Scott de-alcoholised sparkling rosé, £11/750ml (0.0% abv), Waitrose

There’s a strawberries and cream combination here, and the wine is softer and more rounded on the palate. Its light sweetness would make it a good match for spicy food or even afternoon tea. It has a lingering strawberry sweetness, which is pleasant and will appeal to those who like off-dry wines. (27 calories per 150ml)

Sparkling whites

Sharp – Blurred Vines, £16.99/750ml, Three Spirit Drinks

Made by winemakers and plant scientists from ethically sourced ingredients, this has long been a favourite with customers at Drop Dulwich. It’s made from cold-brewed tea, with added tannins and herbal extracts, and is lightly spritzy, with lovely hints of gooseberry, cucumber and stone fruits. It’s already bagged loads of awards, including badges from Great Taste and IWSC. This will awaken your tastebuds. (30 calories per 150ml)

Oddbird blanc de blancs non-alcoholic sparkling white wine, £14.53/750ml, Drop Dulwich

A 100 per cent de-alcoholised fizz made with chardonnay grapes from the Languedoc-Roussillon region of south-west France. It’s popular in the wine shop all year round for its green apple and toasty notes, and makes an ideal gift. (27 calories per 150ml)

Still whites

Noughty de-alcoholised blanc, £10.50/750ml (<0.5% abv), Ocado

Here, South Africa’s leading white grape, chenin blanc, is blended with chardonnay for this smooth, dryish wine – no grape-y or aromatic flavours to be seen. It’s a good imitation, just gentler and easy drinking. Serve for a midweek supper with friends who don’t want hangovers the next day. (28 calories per 150ml)

Wednesday’s Domaine Piquant, £14.99/750ml (0.05%), Wednesday's Domaine

Good-tasting de-alcoholised wine starts with quality grapes with high fruit concentration. This is the case here with Spain’s most-grown white airén grape – you get fresh citrus and ripe apple flavours that fill out the palate. (15 calories per 150ml)

Torres Natureo low-alcohol wine, £6.20/750ml, Ocado

The company’s £5m investment in a state-of-the-art winery to make de-alcoholised wine is paying off. You may be familiar with its popular viña sol, but it’s worth checking out this aromatic wine made from the muscat grape variety, with off-dry wine elderflower notes. It’s a good pairing for fish, shellfish and paella, but definitely one for those with a sweeter tooth. (39 calories per 150ml)

Still reds

Noughty de-alcoholised rouge, £11/750ml (<0.5% abv), Waitrose

It’s quite a feat to find a drinkable zero-alcohol red wine, but this syrah has pleasant, juicy forest fruit berry notes. At just under 3g per serving, it also doesn’t overdo it on the residual sugar. The tannins are smooth and there’s quite a decent finish – one glass hits the spot. It would be good served chilled in the warmer months, too. (21 calories per 150ml)

Wednesday’s Domaine Vignette, £14.99/750ml, Wednesday's Domaine

This is made from tempranillo – the key grape used in rioja – grown in La Mancha in central Spain. There are plum and dark cherry notes, plus lots of baking spice from the oak ageing. This also adds body and fills the gap that many non-alcoholic reds are lacking. This one's good with red meats, barbecued grills and veg sausages with lentils.

Further reading:

We asked 10 people who gave up drinking what no-one tells you – here’s what they said
What I discovered when I gave up drinking for a month
32 non-alcoholic drinks ideas
I tried four ways to cut down on alcohol – here are the tactics I’d actually recommend

All health content on goodfood.com is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional. If you have any concerns about your general health, you should contact your local health care provider. See our website terms and conditions for more information.