Non-Alcoholic Drinks from New Zealand
New Zealand production, led by Marlborough Sauvignon Blanc. Its character sits in aroma and acidity rather than in weight, which is exactly what survives when the alcohol is taken out — making it one of the most convincing dealcoholized wines made anywhere.
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What is New Zealand known for in non-alcoholic wine?
Sauvignon Blanc from Marlborough, mainly, which is among the best-suited wines in the world to being dealcoholized. Its character sits in aroma and acidity rather than in weight, and both survive the process nearly intact.
Does dealcoholized Sauvignon Blanc still taste of Sauvignon Blanc?
More than most wines do. The cut-grass, gooseberry and passionfruit notes are aromatic compounds, and a low-temperature process captures and returns them. What changes is the mid-palate, which reads lighter.
Is New Zealand wine made differently for the alcohol to come out?
The wine is made conventionally first and the alcohol removed afterward, usually by spinning cone. Some producers pick slightly earlier than they would for a wine with alcohol, so the acidity is high enough to carry the finished bottle.
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