Alcohol-Free Wine Fails the Taste Test

Non-alcoholic wine is becoming increasingly popular – especially among younger consumers. However, in terms of taste, the industry still falls short of expectations. This is shown by a recent product test by the Association for Consumer Information (VKI) in cooperation with the Chamber of Labor Styria. Only eight of the 25 products tested were rated "good," while three were rated "less satisfactory" and two even as "not satisfactory."

The evaluation was based on a tasting by laypeople and wine experts. Particularly critical: the experts only awarded the grade "good" once. In terms of taste, only one product, the sparkling wine "Oleada Fizzy-Blanc," was convincing in both groups.

Lack of Transparency and "Non-Wine" Ingredients

In addition to the disappointing taste, the VKI also criticized the product labeling. Terms like Rosé, Pinot Noir, or Chardonnay are well-known but could be misleading due to the lack of alcohol content. Some tested products also contained flavorings, fruit juices, or herbal extracts – components that are not intended in non-alcoholic wine according to wine law.

"A clear and transparent labeling on the front as well as comprehensive product information directly on the label would therefore be desirable," explained VKI nutritionist Nina Eichberger. Many non-alcoholic wines were more reminiscent of grape juice than classic wine.

The testers positively rated the low alcohol and calorie content: On average, the samples contained around 22 calories per 125 milliliters – significantly less than conventional wine. Microbiologically, all tested products were unobjectionable.

Room for Improvement in Non-Alcoholic Wines

According to the International Organisation of Vine and Wine (OIV), global wine production in 2024 has decreased by almost five percent, and in Austria even by 8.8 percent. The reasons for this are climatic influences and changing consumer behavior.

The trend towards non-alcoholic alternatives is generally welcome, says Eichberger, but there is still significant room for improvement – both in production and in consumer information.

(APA/Red)

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