What are nonalcoholic or dealcoholized wines and how are they produced?

The presence of alcohol in wine is part of the natural fermentation process. Nonalcoholic wine has had the alcohol removed. There are two basic methods for accomplishing this feat.

The first method seperates the water and alcohol from the wine. This is done by filtering the wine through very, very, very small pores. The remaining "wine" is then rehydrated. How is this possible? Water and alcohol molecules are smaller than the other molecules in wine. Be aware that this type of wine still has 0.5% alcohol.

The other way to remove the alcohol from wine is to boil the wine, causing the water and alcohol to evaporate. The remaining "wine" is rehydrated. You may logically ask what the boiling process does to the flavor and character of the wine. I have yet to try a wine a nonalcoholic wine produced in this manner that was worth drinking.

The production of dealcoholized wines is not new. The Carl Jung company has been producing alcohol free wines since 1903 in Germany. They currently use vacuum distalization to remove the alcohol from their wines.

Ariel wines are considered to be among the best of all the nonalcoholic wines. Several of their wines have won medals in competitions against wine with alcohol. In 2002 the 2001 Merlot took a bronze medal at the California State Fair.

If you are a designated driver, looking to cut calories, or are interested in nonalcoholic wines there are many choices these days. You just may find a wine to suit your taste.