Chicago Restaurant Week begins Friday. As a guy who really, really likes to tuck into a plate of excellent chow at one of Chicago’s quality eating establishments, I’m going to depart from my habit of nimbly flitting from one topic to another. Instead, I’d like to pull a thread left dangling after Wednesday’s column on Go Brewing and the rise of nonalcoholic beer to ask a question that has long puzzled me:
What’s with NA wine? You can order nonalcoholic beer at almost any bar or restaurant. But I’ve never seen NA wine on a menu. Not once. Why?
”From a wine perspective, we’re a little behind,” said Serafin Alvarado, master sommelier and Illinois wine education director for Southern Glazer’s Wine and Spirits, the largest distributor in the United States. “In all these beverage trends, wine is the last to join the party. It’s very traditional, very hesitant, not only from producers’, but from the consumers’ point of view.”
Restaurateurs agree.“We don’t currently have any nonalcoholic wine,” said Grant DePorter, CEO of Harry Caray’s Restaurant Group. ”There’s no market for it.”
A pity. My go-to NA vino at home is Sutter Home’s Fre. (An ugly name that looks like a typo. They’d have been better off calling it “Home Free”). To me, Fre is soft and round and red, quite winelike and a nice complement to cheese. Connoisseurs disagree. In 2021, the New Yorker’s John Seabrook slagged the NA wine segment in general and Fre in particular.
”Nonalcoholic wines make dreadful placebos,” he wrote. “No wine drinker ... would confuse the nonalcoholic Cabernets made by Fre and Ariel, two widely distributed U.S. brands, for the nectar of the gods. ... A vineyard can’t add a lot of other flavors to make up for the absence of alcohol. You’re left with twenty-dollar grape juice that tastes like a kids’ drink.”
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