Divin Vigneron Pinot Noir De-Alcoholised Red Wine <0.5% 750ml

The best alcohol-free red wines taste genuinely close to their alcoholic counterparts. You get the same dark fruit character, tannin structure and colour. What you lose is the warming sensation that ethanol provides. High-quality dealcoholisation preserves the tannins and aromatics, so the wine still has body and depth. It is not identical to an alcoholic red, but it is a proper wine experience rather than a grape juice substitute.

Yes. Tannins are naturally occurring compounds found in grape skins, seeds and stems. They are not removed during dealcoholisation, only the ethanol is extracted. This is why a good alcohol-free Cabernet Sauvignon still has a structured, slightly grippy finish. The tannin level is comparable to a standard alcoholic Cabernet.

De-alcoholisation is the process of removing ethanol from fully fermented wine. The most common method used by premium producers is vacuum distillation, where the wine is gently heated under low pressure, which lowers the boiling point of ethanol so it evaporates without damaging the aromas or polyphenols. Some producers also use spinning cone technology or reverse osmosis, each with slightly different effects on flavour. The result is a wine that has gone through full fermentation but has had the alcohol extracted afterwards.

Alcohol-free red wine retains the natural polyphenols and resveratrol found in red grape skins, without the well-documented health risks of alcohol. At around 22 kcal per 100ml it is significantly lower in calories than standard red wine (around 70 to 85 kcal per 100ml). It is not a health product, but it is a more mindful option for those reducing their alcohol intake without giving up the ritual and pleasure of wine.

Yes, it works very well for sauces, stews and reductions. The flavour profile, including tannins, dark fruit and acidity, behaves in a similar way to alcoholic red wine when cooked. For dishes like beef bourguignon, red wine reduction or pasta ragu, an alcohol-free red wine performs comparably. Note that the reduced sugar content may slightly affect caramelisation in some recipes.

Alcohol-free red wine is best served between 14 and 16 degrees Celsius, slightly cooler than you might serve a full-bodied alcoholic red. Without the warming effect of alcohol, serving at room temperature can make the wine taste a little flat. A short chill in the fridge of around 20 minutes brings it to the ideal serving temperature.

Once opened, reseal the bottle and refrigerate. Consume within 5 days for the best flavour. Without ethanol, the wine oxidises more quickly after opening, so prompt refrigeration is important. A wine stopper or vacuum seal significantly extends the life of an opened bottle.

This wine is certified 0.0% ABV, meaning it contains no measurable alcohol and is suitable for drivers. If you are pregnant, we recommend consulting your midwife or doctor before consuming any dealcoholised product, as guidance varies individually.

It depends on the product. Some of our wines do contain sulphur dioxide (sulphites) as a preservative, declared as an allergen on the label and well within EU and UK legal limits. However, a number of the products we stock are sulphite-free. Always check the individual product label or description to confirm.

Alcohol-free wine is made by fermenting grapes in exactly the same way as conventional wine, then removing the alcohol afterwards. Grape juice is simply pressed fruit that has never been fermented. The fermentation process creates the tannins, secondary aromas, acidity balance and structural complexity that make wine what it is. Grape juice has none of this character. The two are fundamentally different products.