Why NOLO Now?
- Health & “sober curious” momentum — people want flavor with fewer regrets.
- Brands making serious investment (e.g. Treasury Wine Estates launching a $15M NOLO facility in Barossa)
- Technological advances: de-alcoholization methods that preserve aroma, texture, complexity.
What Tastes Like Wine but Isn’t (Strictly)
- Sales growth projections: some firms project NA wine markets to grow 170% in the next decade.
- Examples of interesting NOLO wines I sampled (describing their aromas, styles, and how close they get to “real wine”).
- Where they shine (pairings, daytime sipping, wine menus for drivers, pregnant & designated driver markets).
Challenges & Criticisms
- The acid/tannin balance gets thrown off sometimes — you lose structure when removing alcohol.
- Consumer skepticism: “Is this just fancy grape juice?”
- Regulatory labeling, taxes, and supply chain issues for de-alcoholization.
What Sommeliers & Restaurateurs Should Know
- How to present NOLO wines on a list without making them seem like “lesser options”
- Training staff to sell them with confidence
- Pairing strategies (lighter foods, brunch, mocktail crossover)
