No & Low Drinks

The dealcoholisation process often begins with the use of high-quality grape must, then involves removing the alcohol from the wine without heating the delicate aromas. Dealcoholisation techniques are generally carried out by vacuum filtration or low-temperature distillation in order to preserve the structure, fruity and floral aromas, and natural texture of the wine. The bottle retains all the personality of the original grape variety and offers a faithful taste experience.

Dealcoholised wines are therefore obtained by gradually or even completely removing the alcohol using various processes. The aim is to remove the alcohol from the wine without significantly altering its taste and aromas.

Although dealcoholised wine has been around since the 1970s thanks to advances in reliable industrial processes such as reverse osmosis and low-temperature vacuum distillation, French winemakers have been slow to produce alcohol-free wines, whereas alcohol-free beer, for example, has been widely available since the 1990s.

It was really in the 2000s that this trend gained momentum in European markets and the United States, particularly with the emergence of ‘mindful drinking’ among the millennial generation, which advocates more responsible consumption and is dedicated to maintaining good health.

However, since 2020, many winemakers have chosen to explore this avenue with great success, such as the Pierre Chavin estate.

Small estates and large houses alike, several winemakers offering alcohol-free wines are multiplying, such as the Uby estate, which is tackling the 0% phenomenon in various wine colours. Among the range of wines produced by these innovative winemakers are wines called ‘no-low’, where “no” refers to completely alcohol-free wines (less than 0.05% alcohol), while ‘low’ refers to wines with an alcohol content of less than 9%.

Traditionally, wine is an integral part of our festive meals and special occasions. Alcohol-free wine therefore represents an interesting alternative. The key issue is not whether it will rival the Grands Crus, but rather whether it will enrich the taste experience and offer the choice of an alcohol-free option.

Some of these innovative winemakers are challenging themselves to develop an alternative to wine for gourmet meals. Among them is Maison Pierre Chavin, which remains attentive to today's trends and tomorrow's demands. It offers alternatives to traditional wine, without claiming to supplant twenty centuries of wine history.

The company follows the codes of classic wine: the design of the bottles imitates that of traditional wines. These non-alcoholic bottles are refined and designed to accompany meals with all the expression and intensity of a successful tasting. White wine made from a single variety of Sauvignon Blanc, red wine made from a blend of Cabernet and Merlot, or rosé wine made from Cinsault, Syrah, Grenache, these alcohol-free wines invite gourmets to explore taste with the same seriousness as when tasting traditional wine. Produced using the gentle method of low-temperature vacuum distillation to preserve natural aromas, the brand aims for ethics and excellence. It is a way of re-enchanting alcohol-free tasting by offering a similar tasting experience.

This boldness and high standards have paid off, as Pierre Chavin wines can now be found in Michelin-starred restaurants and prestigious establishments such as the Hôtel de Crillon, a five-star hotel where the company celebrated its 15th anniversary.

Pierre Chavin has also made a name for itself among traditional sommeliers through its collaboration with Fabrice Sommier, Meilleur Ouvrier de France in sommelier services. This collaboration is a strong signal for the gastronomy sector, where Chavin Zéro Vin De France wines are paving the way for new food and wine pairings, affirming, according to both experts, that alcohol-free tasting can enhance new forms of oenological expression. Accompanying a meal with a de-alcoholised wine proves to be as demanding and exciting an experience as that of fine wines, as a multitude of possibilities are available to gourmets. Innovative gastronomy! This is a collaboration that is changing the codes of contemporary tasting.

In everyday language, these alcohol-free drinks are named in a similar way to their alcoholic counterparts. However, as with AOC wines, spirits have specifications defining their appellation (location, distillation processes, raw materials, etc.). More appropriate terms would be ‘de-alcoholised gin’, ‘de-alcoholised whisky’, ‘de-alcoholised rum’, etc.

Il est dommage qu'on parle de « sans », « no » ou de « low » si ces boissons alternatives ont leur propre distinction. Donc, la prochaine fois qu'on vous servira fièrement un mocktail au « whiskey sans alcool », un « cidre sans alcool », ou encore un apéritif d’une marque de " pastis sans alcool ", vous tendrez le verre et ferez mine d'en boire en version alcoolisée, tout en sachant que vous explorer une boisson innovante avec cette qualité gustative en plus !