Embarking on a “Dry January” involves voluntarily abstaining from alcohol consumption for the entire month of January. This practice has gained popularity as a New Year’s resolution, with individuals choosing a temporary break from drinking to kickstart a healthier lifestyle, reassess their relationship with alcohol, and experience various physical and mental benefits. Whether motivated by health goals, curiosity, or a desire for self-reflection, this month-long commitment has become a widespread phenomenon, fostering a supportive community that encourages individuals to reevaluate the role alcohol plays in their lives.
So, if you are going for a “Dry January", have you considered non-alcoholic wines as an alternative? They’ve been around for years.
But, you may have wondered:
“What exactly is non-alcoholic wine?”
“How is it made?”
“Is it any good?”
First, let’s consider non-alcoholic wine. It’s essentially ‘real’ wine that’s been made from fermented grapes. It can exhibit similar flavor profiles to regular wine, but without the alcohol content. However, it’s important to note that non-alcoholic wine may still contain a minuscule amount of alcohol. Therefore, it’s always a good idea to check the label for the precise amount of alcohol it contains.
Now, let’s briefly examine the process of making non-alcoholic wine. As mentioned earlier, it begins with “real” wine, which is made from fermented grapes. Subsequently, it undergoes one of two methods to eliminate the alcohol content. One method is known as vacuum distillation. In this process, the wine is heated to temperatures where the alcohol starts to evaporate. However, these temperatures are below the boiling point of the wine. Since the boiling point of alcohol is lower than water, the alcohol “boils” off and is extracted in a vacuum chamber.
The other method is reverse osmosis. This process employs an exceptionally fine filter that permits only water and alcohol to pass through. The filter captures all the fine grape particles responsible for the wine’s color, tannin, and flavors. Subsequently, the mixture of water and alcohol is distilled to eliminate the alcohol. The remaining water is then reintroduced to the grape solids to create a non-alcoholic wine.
These same two processes are used for “low calorie” or low-alcohol wines except they don’t remove all the alcohol.
Alright, I’m sure you are already thinking “Is non-alcoholic wine any good?” Well, as you might have guessed, it’s not exactly the same as regular wine, but it does have a lot of tasty similarities.
If you’re considering participating in “Dry January,” consider exploring non-alcoholic or low-alcohol wine options. Stay hydrated and raise a glass to your success! Cheers!
