Lowering a wine’s alcohol content could be beneficial as interest in low-ABV or non-alcoholic wine surges.
By Layne Randolph
Wine and alcohol have always been inseparable — until now. As the demand for low-alcohol and alcohol-free beverages rises, wineries are rethinking the traditional winemaking process, and many are considering investing in methods such as dealcoholizing to stay ahead of the trend. Before wineries jump on this alcohol-free bandwagon, they should understand what’s involved and whether it’s worth the cost.
Definitions and processes
First, let’s clarify what “dealcoholized” means. Dealcoholized wine goes through the full winemaking process, just like any regular wine, but then it undergoes another step — typically reverse osmosis or vacuum distillation — to remove alcohol. There’s always a tiny bit of alcohol left in the wine, usually less than 0.5% alcohol by volume (ABV). So, if you’re hoping for an utterly alcohol-free sip, this isn’t it.
Since it’s not truly alcohol-free, the U.S. Food and Drug Administration (FDA) requires wine labels to clearly state that dealcoholized wines contain less than 0.5% ABV. To be labeled alcohol-free, wines must have absolutely no alcohol. And, depending on the amount of alcohol removed, the process can alter the taste and mouthfeel of wine — a dealbreaker for many wineries.
Yet the technology is constantly improving; companies including BevZero offer dealcoholizing equipment, dealcoholizing services and alcohol adjustment services that can customize the alcohol levels and wine taste to a client’s preference.
Lowering alcohol content could be beneficial because interest in low-ABV or non-alcoholic wine is surging. According to Grand View Research’s Market Analysis Report on Non-alcoholic Wine Market Size, Share, and Trends, the market is expected to grow at an impressive 10.4% compound annual growth rate (CAGR) from 2024 to 2034, hitting $3.78 billion by 2030. That’s some serious potential.
European innovation
Of course, removing any amount of alcohol requires additional costs, and some wineries may not want to make the jump. What are they to do?
They can take inspiration from a European winery’s approach. In February 2025, the UK instituted a £175 million tax hike on alcohol for wines with an ABV between 11.5 and 14.5%. This represents UK duty increases of up to 20%, pushing the price higher for consumers and creating significant implications for wineries, especially those producing wines with higher alcohol content.
Enter Nakens, a Spanish wine made from Parellada grapes with just 9% ABV — without dealcoholizing. The Jordi Miró winery and Agrícola Corbera d’Ebre cooperative produce Nakens and has embraced the naturally low sugar content of the Parellada grape, which is typically used to create Cava.
Not only does this wine avoid the UK duty increase, but it even got the official Denominación de Origen (DO) stamp of approval (traditional DO rules require a minimum of 9% ABV).
Nakens’ successful innovation shows that wineries can add a low-alcohol option without using expensive technology; this may be a viable alternative for wineries looking for solutions.
So, should wineries hedge their bets and add dealcoholized wine to their repertoire? Ultimately, the key for wineries will be finding a balance between tradition, innovation and consumer demand — that’s where the real potential for growth lies.
Layne Randolph
While living in Italy for nearly a decade, Layne was a freelance writer and a legal counsel for Fendi in Rome. After relocating to Sonoma County, Calif., she dusted off her journalism degree to craft stories full-time as Roma to Sonoma. She has since led readers into the cellars and vineyards of hundreds of wine brands as a contributor to Decanter, Wine Enthusiast, Napa Valley Life, Wine Industry Advisor and more. Follow her at Substack, YouTube, and Instagram.
