The Best Nonalcoholic Wine

This “pale yellow” wine had a nice “buttery” and “floral” aroma, which is characteristic of a Chardonnay. Tasters noted a “nice effervescence” that was “fizzy at first,” with “very fine bubbles,” but it tapered off pretty quickly. Some described the wine as “fairly clean” but “a little syrupy.” Some said it had “no alcohol burn.”

This “golden”-colored drink had “flecks of silver young ginger” floating in it, which came from natural ginger extract. It emanated an aroma of “peaches,” “flowers,” and “tropical fruits.” Tasters enjoyed the “appealing effervescence” that was “not too bubbly” and liked the overall “light” mouthfeel. The flavor reminded tasters of a number of sweet, ripe fruits, including “honeycrisp apple,” “pears,” and “grapes.”

This “floral” white wine was “light gold” in color, which reminded tasters of “Sauvignon Blanc” and some other popular varieties of grapes such as “Pinot Grigio.” Tasters noted that the flavors of “green apples,” “dried apricot,” and “dried mango” were prominent but not too sweet and ended with a “dry finish.”

This “pale yellow,” “lemony”-colored white wine blend, which contains Riesling grapes, reminded one panelist of a “very sweet Riesling.” It had a “sharp,” “apple-y,” and “floral” aroma and tasted like a “drier white vermouth” with “great mouthfeel.” Tasters liked its “little sweet,” “fruity,” and “slightly tangy” flavor.

This “hazy,” “pale” white wine alternative had an “orange tint,” and some tasters correctly identified “flecks of powdered cinnamon” in their glasses. Tasters noted that the body and mouthfeel were “thin” and “light” and detected “floral,” “tannic,” and “oak” flavors. It had a “low acidity” finish. The lack of acidity combined with “citrusy” and “herbaceous” flavors was a bit unconventional.

This “golden pale yellow” drink was “a little cloudy” right out the bottle. Some tasters noted it was “very tannic,” like a “fancy vinegar” with “some dryness that mimics the mouthfeel of a dry Riesling.” The flavor was “complex,” with notes of “orange blossom,” “oolong tea,” “peach,” and “quince.”

Panelists noted its “light pink,” “orange” color and “fragrant” nose. One taster liked its “persistent mousse,” a French word for the layer of bubbles that form on the surface of the wine. Its bubbly character combined with some “tannic” notes led one taster to describe it as “dry Champagne,” with traces of “ginger,” “citrus,” and “blackberries” in the background. It also had a “nicely balanced” amount of acidity, and tasters deemed it “overall very enjoyable.”

This “cloudy” wine alternative had a “bright yellow” color, potentially due to the snow chrysanthemum flowers tinting the liquid. There were pronounced “tea tannins in the mouthfeel.” It reminded other tasters of “pickle juice brine,” which was unfamiliar to them in wine. Some tasters picked up an aroma of “gooseberry” and “peachy” flavor while others were reminded of “caraway” and “coriander.”

This “dark ruby”–colored Tempranillo and Malbec blend gave some tasters “Rioja vibes,” while it reminded others of “red currants,” “mahogany cassis,” and “oak spices.” Tasters liked that it had a “high tannin” level with “medium acidity,” which one panelist called “Cabernet-esque.” A number of panelists described it as the best nonalcoholic red they’ve had.

This “ruby”-colored sparkling red had a “chocolate and cocoa butter” aroma. It was made with an intriguing mix of slightly fermented ingredients including kvass (a low-ABV beverage made from fermented bread) and currant piquette (a low-ABV drink made from macerated currant pulp and skin). Tasters enjoyed the “complex” taste, noting “herbs,” “berries,” “jam,” and “pomegranate” while sipping the wine. They also liked that it was “dry to sweet but not overly sweet” and praised its “delightfully tannic finish” and “buzzy mouthfeel.”

Made with Spanish Tempranillo and Syrah grapes, this dealcoholized red wine blend was “garnet” in color. Our tasters quickly picked up its “tannic,” “vibrant,” and “dry” notes, which had the “classic taste of wine” with “fruity undertones” of “cherry” and “cranberry.” Some panelists noted its fine bubbles and stated that it had a “medium acidity” to it.

The verdict was split on this “burgundy”-colored red that smelled of “licorice” with a hint of “green honeydew.” Some tasters liked it, noting that it was “light-bodied” and had a “tannic,” “tea-forward” taste. Others were less enthusiastic and noticed this “mellow” wine had some “soft, bramble bitterness” balanced by “somewhat appealing plum-raspberry” sweetness.