January 08, 2026 - 3 comments
Why non-alcoholic wine is NOT the answer. Here’s how to do Dry January with a natural wine philosophy.
We’re not against Dry January, but as passionate defenders of the natural wine movement, we’re on the lookout for genuinely artisan, naturally fermented alternatives that celebrate real fermentation instead of industrial shortcut drinks.
Non‑alcoholic wines aren’t naturally alcohol‑free: the alcohol is removed through extensive processing, which usually involves techniques like vacuum distillation, flash pasteurisation, or reverse osmosis, all significant interventions that disrupt the wine’s original structure and flavor. To compensate, many of these wines are also artificially flavored, sweetened, or boosted with additives to mimic what was lost.
On top of that, these processes often require additional energy, water, and stabilizers, resulting in a larger environmental footprint than simply drinking water or other naturally crafted beverages.
Some of the most exciting alternatives aren’t trying to imitate wine at all. Instead, they are naturally fermented, low‑intervention drinks that offer complexity, terroir expression, and biodiversity, without alcohol and without heavy processing.
Here are a few makers doing fascinating work today:
- Le Sobrelier (France)
- Fermented plant and botanical drinks designed for culinary pairing.
- 11h11 Fermentations (France)
- Spontaneous pétillants made with seasonal botanicals and indigenous yeasts.
- Elsa Steullet (France)
- Vibrant fermented drinks using fruits and herbs, crafted with biodiversity in mind.
- Lavinia Barsi (Italy)
- Seasonal, fermentation-first beverages with artisanal technique.
- Flavours LTD (England)
- Small-batch, flavour-driven low-intervention drinks.
We love exploring naturally crafted no- and low-alcohol alternatives. Please tell us your favourites and tag them below in the comments!
