Non-Alcoholic Wine with Food – 5 Perfect Pairings

Non-alcoholic wine is no longer a compromise. Renowned wineries such as Leitz, Torres and Giesen gently remove the alcohol from real wines – acidity, fruit and origin remain. That's why classic pairing rules still apply: acidity cuts through fat, fruit balances spice, bubbles refresh the palate.

One sommelier tip: since alcohol is missing as a flavour carrier, serve non-alcoholic wines 1–2 °C cooler than their classic counterparts.

1. Sushi & alcohol-free Riesling

The crisp acidity and citrus fruit of a de-alcoholised Riesling – such as the Eins-Zwei-Zero Riesling by Leitz – cuts through fatty salmon and lifts the subtle sweetness of sushi rice.

2. Oysters & alcohol-free sparkling

Oddbird Blanc de Blancs or the luxurious French Bloom Le Blanc bring fine mousse, green apple and brioche notes. The bubbles act as a palate reset between every bite.

3. Pasta al pomodoro & de-alcoholised Pinot Noir

Tomato sauce is high in acidity – the Eins-Zwei-Zero Pinot Noir answers with cherry, forest berries and gentle tannins.

4. Goat cheese salad & 0% Sauvignon Blanc

The Giesen 0% Sauvignon Blanc from Marlborough keeps its typical gooseberry and passion fruit aromatics – a dream match for creamy goat cheese with rocket and walnuts.

5. BBQ & alcohol-free Cabernet Sauvignon

Ariel Cabernet Sauvignon from California is oak-aged before de-alcoholisation – in 1986 it was the first non-alcoholic wine to win a gold medal against alcoholic competitors.

Conclusion

Find our complete, sommelier-curated selection of 33 non-alcoholic wines with tasting notes here: The best non-alcoholic wines. Or ask Henri, our AI sommelier – enter your dish and select the "Non-Alcoholic" filter.