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WHY do lo and no beverages taste different?



An interesting question I'm often asked by consumers at our tasting events is: Why do low and no-alcohol wines taste different or not as good as regular wines?


Understanding Alcoholic Drink Production

First, we have to understand how alcoholic drinks are made:


  1. Fermentation: Sugars are converted to alcohol as a by-product by yeast.

  2. Distillation: If making a spirit, the fermented liquid is then distilled.



Methods for Lower Alcohol Drinks

Drinks lower in alcohol tend to either:


  • Have had fermentation stopped earlier, resulting in lower alcohol levels but higher sugar content. For example, wines from the Mosel in Germany are often medium in sweetness levels with around 7-9% abv (alcohol by volume), or medium sweet rosé wines like White Zinfandel with alcohol levels of around 10% abv.

  • Be made as normal, then either partially or fully de-alcoholised after fermentation or distillation.


Impact of Alcohol on Flavor and Texture

Understanding the production process, let’s now explore how alcohol removal affects flavor and texture. Alcohol is an important solvent and extracts and retains a lot of flavor compounds, as well as providing textural contributions to the drink. Removing it entirely or reducing the amount ‘artificially’ can present issues with loss of flavor and mouthfeel. A drink can appear thinner, more acidic, and lacking the expected flavor reward as a result. This unfortunately especially seems to be the case with wine.


Personal Experience with Low and No-Alcohol Beverages

Now, I admit, I haven’t historically been a fan of these, especially many wines, which have just been ‘Ick!’ because the loss of the alcohol has either been made up with sugar, or they’ve tasted watery, acidic, and lifeless. However, since the early days of the low and no-alcoholic category, technology and expertise have come a long way, and quality and choice have never been higher. Many beers especially have impressed me, with not really being able to taste the difference.


With spirits, the primary driver is gin. The botanicals used infuse the spirit with much of the flavour, so the difference in quality of options like Seedlip are not quite as noticeable in a virgin cocktail.


Current Market and Recommendations

Wine, well….let’s just say the person who manages to invent a no-alcohol version that doesn’t taste disgusting is likely to be a billionaire because it hasn’t happened yet! However, there are some palatable wines in a new ‘mid-strength’ category hovering around 9-11% abv which are quite passable. I’ve listed some of those below.

Low Alcohol Wines:


  • Vinho Verde

  • Off-dry/medium dry German Rieslings

  • Loire Valley rosés 


These are all naturally low in % ABV, ranging from 7-11, though some may also contain some residual sugar.




Mid-Strength Wines 


  • Sainsbury’s Taste The Difference Val de Loire ‘Blanc’

  • McGuigan Mid Shiraz


These are possibly a byproduct of new alcohol duty laws based on % ABV tiers, but tasted ok!


Alcohol-Free Beverages:


  • Beers: Lucky Saint, Krombacher & Erdinger Alkoholfrei, Becks Blue

  • Spirits: Seedlip gin

  • Wines: Noughty Sparkling Chardonnay & Rosé, Freixenet 0.0% Alcohol-Free Sparkling & Rosé



What's your experience with no and lo?

Have you tasted a wine, spirit, or sake range that is naturally low in alcohol or alcohol-free that you’ve particularly enjoyed? Let us know in the comments!


This article was written by John Callow, a seasoned hospitality professional with extensive experience in wine selection, pairing, and industry trends. John is also the founder of The Northern Wine School, where he shares his expertise through wine education and tasting events. Find out more here 

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