The Sommelier Blog

880 awarded wines, 425 gold medals, 96 category nominees: the results of Switzerland's biggest wine competition 2026 – and where to find every awarded wine.

A constant 12 degrees without a vaulted cellar: when a wine fridge is the better choice, which temperature every wine type needs and what to look for when buying – with jump links to every section.

20 points or 100 points? How the two most important wine scoring systems work, how to convert between them – and how to rate like a pro across eye, nose, palate and overall impression at your next tasting.

Wine with pasta carbonara: why acidity is the key, which white and red wines pair well, what Romans drink – with serving tips and FAQ.

Which wine goes with salmon? From pan-fried and grilled to gravlax: the best white, rosé, and red wine pairings – plus alcohol-free alternatives and FAQ.

Wine pairing for beginners made easy: 5 simple basic rules, the most common mistakes, and safe combinations to get you started – without jargon, with FAQ.

From compromise to status symbol: how alcohol-free wine puts an end to the need for justification and creates equality at the table in high-end gastronomy.

60 to 80% fewer calories, no hangover, full flavour: why alcohol-free wine is becoming a wellness factor – with a concrete calorie comparison and FAQ.

From Leitz Eins-Zwei-Zero to Zeronimo LEONIS Blend: 11 award-winning alcohol-free benchmark wines with precise tasting notes – including double-gold winners from the Austrian Zero Awards.

Vacuum distillation, reverse osmosis, spinning cone: how real wine is gently dealcoholised – explained in lay terms, incl. FAQ.

Alcohol-free wine has fully arrived in everyday enjoyment in 2026: instead of a compromise drink, there is now stylistic diversity, varietal character and genuine food companions. Henri, the AI sommelier from wine-pairing.online, has tasted 20 outstanding alcohol-free wines from the database – here is the best-of list.

Alcohol-free wines show their true quality at the table – where acidity, sweetness, salt, fat and roasted flavours meet. This guide, written from the consumer’s perspective, shows how to pair 0.0 wines smartly with starters, vegetables, fish and savoury dishes.

Alcohol-free wine is not made from half-fermented grape juice, but from fully fermented wine from which the alcohol is later removed. What really counts is how gently methods like vacuum distillation, spinning cone and reverse osmosis work – and whether aroma and mouthfeel still feel like wine.

PIWI is not a flavour category of its own but an extension of the wine world. How Souvignier Gris, Cabernet Blanc, Divico, Solaris and Muscaris actually taste depends – as always – on style, origin and winemaking.

PIWI wines are stepping out of the eco niche – not as a compromise, but as serious pleasure-driven wines that hold their own against classic varieties in blind tastings. Competitions such as the Falstaff PiWi Trophy and networks like PIWI International are accelerating this image shift.

Sushi, oysters, pasta, goat cheese, BBQ: perfect pairings with de-alcoholised wines from Leitz, Oddbird, Giesen & co. – with sommelier tips.

Von Pinot Noir bis Petite Arvine: Diese 10 Rebsorten prägen die Schweizer Weinlandschaft. Henri verrät zu jeder Sorte das perfekte Gericht – vom Käsefondue bis zum Zürcher Geschnetzelten.

Eggs Benedict, Omelette, Quiche: Why Champagne and unoaked Chardonnay are the underestimated stars of brunch pairing. Concrete tips from 30,162 wines.

Fish and red wine – does it work? We show you, based on data, when the combination works and which grape varieties pair with tuna, salmon & co.

Vegan wine pairing is more than just omission: umami, texture, and acidity reimagined. 30,162 wines, 1,900+ pairings – the database shows you how.