Just in time for the warmer months, I finally found a non-alcoholic white wine (no bubbles) that I like! I wasn’t asking for much, was I? I prefer dry white wine. I am not a fan of bubbles (except when they’re carbonating my beer). But I’ve had a heck of a time finding a wine that suited me. I added cardamom bitters to most alcohol-removed whites to balance out an unforgettable grape juice flavor. But I wasn’t going to give up. I was on a quest to find a suitable substitute as I enjoy the evening ritual of sipping a glass of wine with dinner, after dinner, or during a social outing with friends.
So, I was very excited to find Seaglass Sauvignon Blanc non-alcoholic wine during my recent trip to Total Wine. I’d never even heard of them until I spotted the label on the shelf. Something new! This wine is from the central coast of California, and the wine company itself is proud of its contributions toward protecting coasts and waterways across America. That’s admirable! It’s created using an alcohol-removal method and has less than 0.5% alcohol by volume, thus considered a non-alcoholic wine vs. alcohol-free by U.S. guidelines.
This wine is definitely on top of my list. It’s not as dry as my previously favorite full-proof white, but it’s not too sweet either. The flavor is well-balanced after an initial hit of melon and peach. I’m on day three of enjoying the bottle (always refrigerated), and I’m not getting that stale wine taste yet.
When I started on my journey of alcohol-free wines and was frustrated about not finding anything to suit my taste, I wondered if I could create my own. So, I took my prior favorite dry white of 13% alcohol by volume (ABV) and poured it into a tall container. With my sous vide in hand and input from my husband, the science guy, I would dealcoholize my wine. I set the sous vide to 173 degrees Fahrenheit (the temperature at which alcohol reaches its boiling point) for approximately 45 minutes. Not being a certified scientist, I would not measure the liquid’s ABV to measure proof at the end. But I felt comfortable drinking it as I knew that the small amount of potential remaining alcohol would not be a trigger or a health concern for me. During the process, I could smell the alcohol burning off.
You can probably already guess how it turned out. It wasn’t bad, but it wasn’t good. The wine that I used was crafted to be balanced, and alcohol played a significant role in that balance. Once I stripped that away, it did not taste great. It tasted funky and stale, like it had been left too long in the back of the fridge. It was a fun experiment, but I think I’ll stick to trying alcohol-free and non-alcoholic wines made by the experts from now on.
RESOURCES FOR THIS POST:
- The Happy Traveler @kpslab on IG
- The Happy Traveler Vintage Travel Bars website
- @seaglasswineco on IG
- www.seaglasswineco.com
- Total Wine website
HAPPY EVERY HOUR: We know we mix a mean alcohol-free cocktail. HAPPY EVERY HOUR will update you on the latest and most significant trends in NA craft beers, mocktails, and zero-proof beverages.
TRIGGER WARNING: People in early sobriety may want to proceed with caution. Always read labels. Please hydrate responsibly … because drunk never looks good.
#ADDTOCART: Make sure to check out Kim Parsley’s collection of Vintage Travel Bars
#QUITLIT Book Review: Beachglass, A Novel by Wendy Blackburn (thesobercurator.com)
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