Following several months of on-again-off-again bans on the sale and distribution of alcohol due to coronavirus lockdown measures, many South African wine-lovers have found themselves having no choice but to explore alcohol-free, de-alcoholised and non-alcoholic alternatives to their favourite tipple.
Had these bans happened half a decade ago, desperate oenophiles would likely have had to scrape the bottom of the barrel for viable options. Fortunately, however, we find ourselves in a time where many South African wineries have expanded their ranges to include some truly top quality low-/no-alcohol products.
Despite this, there are still far more low-/no-alcohol wine sceptics than converts, with many viewing these products as nothing more than glorified grape juice.
In our latest Vinimark podcast episode, host Jono le Feuvre sits down with Pieter-Niel Rossouw, head winemaker at Darling Cellars and Anton Swarts, Cape Wine Master and senior winemaker at Spier, to delve a little deeper into the world of de-alcoholised and low-alcohol wines.
Both Rossouw and Swarts have hands-on experience of the processes behind making and developing these products, as Darling Cellars recently launched their DC De-Alcoholised range (including a Sauvignon Blanc, Shiraz and Rosé) and Spier their 5.5% Chenin Blanc and Shiraz.
Firstly, it’s important to note that there are very clear distinctions between low-alcohol, de-alcoholised and non-alcoholic wines.
Rossouw explains it as follows: low-alcohol wine is any wine product with an alcohol percentage below 4.5%, de-alcoholised wines need to be below 0.5% and alcohol-free, below 0.05%.
Reflecting on the factors that drove the development of Darling Cellars’ de-alcoholised product, Rossouw says: “Consumers today are looking for something lighter, something healthier to drink.”
“There are a lot of people who want to enjoy wine, but for some reason can’t consume alcohol – whether medical or other.”
With a growing interest in health and wellness among consumers across the globe, it’s hardly surprising that many South Africans are also seeking to lower their alcohol intake by swapping out a few glasses of wine per week for a similarly enjoyable low-/no-alcohol alternative.
Add to this the imminent passing of a new bill that sets the legal blood alcohol level for drivers on South African roads at 0% (a significant decrease from the current 0.05%), and you have a whole segment of the wine-drinking market to satisfy.
“People want to enjoy a glass of wine with their food at a restaurant or while socialising with friends, but with the new laws that’s not going to be possible,” says Rossouw. “With our de-alcoholised Sauvignon Blanc, Shiraz and Rosé they can still enjoy the experience of enjoying a glass of wine without the risk.”
In terms of Spier’s decision to develop a wine with a 5.5% alcohol wine, Swarts says that it was largely inspired by a growing number of requests for lower-alcohol wines from overseas customers.
They started performing benchmark tastings of low-alcohol wines from various parts of the world, including Germany, Spain, Italy and the USA and eventually found their “sweet spot” at 5.5%.
“At 5.5% you get the added benefit of having 50% lower alcohol than one of our normal wines and 50% fewer kilojoules. So, health-wise it sounds better,” he says. “But you also have the kick of you drinking real wine.”
One of the common misconceptions around de-alcoholised/low-alcohol wines is that they are of a lesser quality.
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Not for sale to persons under the age of 18. Enjoy Responsibly.
