The 11 Best Nonalcoholic Wines of 2025, Tested & Reviewed

Avoiding alcohol once meant nursing a glass of soda water and lime all night. But in recent years, nonalcoholic drink options have proliferated—there’s NA beer, booze-free spirits, and nonalcoholic wine. The latter category is experiencing a renaissance of sorts, with plenty of winemakers eager to put out a bottle worthy of your good glassware. But a statement like that deserves acknowledgment of the question you’re probably asking: Are any of these nonalcoholic wines any good?

Whether you don’t drink alcohol at all, are taking a break, or like to switch up your consumption, you deserve good nonalcoholic wine. It’s pretty clear what makes bad NA wine: If it’s indiscernible from a juice box, it’s not worth drinking. To find the best nonalcoholic wines, I spoke with a sommelier, ordered a ton of bottles, and started tasting. I found 11 NA wines I’d recommend to anyone for every occasion.

The Tests

• Taste Test: This test was designed to evaluate the wine without any influencing factors. After chilling any bottles that were meant to be served cold, I poured a single serving into a wine glass. I got to know each wine as I would a traditional wine: by observing the color, nosing it, and lightly swirling it to see how it moved in the glass. Finally, I tasted it and recorded my initial observations.
• Meal Pairing Test: Could the wines stand up to being paired with dinner? I re-tasted the wines alongside an evening meal, observing how the wine’s flavors changed in the presence of food. Here, I considered whether the contenders could be taken “seriously” as culinary wines.
• Storage Test: After drinking two glasses of wine, I recorked the bottles that came with corks, and re-screwed any Stelvin-style caps. For bottles with pop-off lids, I covered them with a stopper designed to keep effervescent wine bubbly. I transferred the bottles to the refrigerator for the recommended length of time (if none was given, I left it there for 48 hours), and re-tasted the wine, noting how the flavors had changed and if it was still palatable. 

What We Learned

What’s the Difference Between Nonalcoholic and Dealcoholized Wine?

Nonalcoholic wine falls into two categories. There’s traditional wine that has had the alcohol removed; and wine-like products, made to mimic the taste of real wine with tart grape juice, herbs, and botanicals. Dealcoholized wines are made by placing the wine in a vacuum under very low heat. Wines in this category, like the Studio Null Prickly Red, have trace amounts of alcohol (not unlike kombucha), so if you’re abstaining completely, this category isn’t for you. Instead, you’ll want a wine-like product, like the Kally Early Cabernet or NON3 Toasted Cinnamon & Yuzu. Removing the alcohol from wine does change the flavor profile, not unlike decaf coffee. Zero-alcohol wine-like products also taste different than “real” wine (more on all of this below). If your palate is accustomed to regular wine, both types of NA wine will take getting used to, says Samantha Capaldi, a sommelier and the founder of Faff Wine. 

Tannins and Acidity Were Crucial

All wine needs tannins and acid to create a balanced beverage. Tannins add a mouth-coating textural element: They’re described as grippy, velvety, crunchy, astringent, rough, and smooth—to name a few adjectives! On the other hand, acid gives the wine a zippy, bright reprieve from the headier flavors. There’s no perfect balance of tannins and acidity. The unique ratios are what make wines interesting (and what makes the definition of “good” wine highly subjective).

These concepts also apply to NA wines. The acidic element is particularly important because it keeps wine from veering into juice box territory. Acid is added to NA wines primarily through verjus, which is the juice from unripe wine grapes. Some NA wines, like the Jukes 6, get their acidity from vinegar. That presents a more difficult balance equation, as vinegar can bring a strong flavor.

In traditional wines, tannin comes from grape skins, and in some instances, the wood barrels they are aged in before bottling. But in nonalcoholic wine, the grapes aren’t given much time (if any) to ferment with their skins. No NA wines I tested had been aged in a wooden barrel. Instead, tannin is added through ingredients like coffee, tea, and oak. Some NA wines, like the Kally Early Cabernet, are made with tannin extract in addition to whole ingredients, like lapsang souchong tea.

If You’re Used to Traditional Wine, Dealcoholized Wine May Be Tough to Get Used To

Alcohol lends a pleasantly sharp or “hot” flavor to wine, and this adds more than a buzz: It creates a balanced flavor. So when traditional wines are dealcoholized, the resulting product can taste weird to people who partake in the real stuff. Throughout testing, I struggled to find a dealcoholized wine that didn’t taste like a whisper of what once was. I conducted much of the tasting with my partner, a red wine superfan who, before this review, swore he’d never like an NA wine. He turned his nose up at the dealcoholized bottles, saying that they tasted like “something was missing.” The bottles we both enjoyed most were in the other category: wine-like beverages crafted with tart grape juice, herbs, tea, and fruit.

Wine-Like Products May Remind You of Cordials, Apéritifs, or Kombucha

“Wine-like products typically taste less wine-like and more herbal, kombucha, and tea-like (at least in my experience). I think of them as an apéritif/mocktail,” Capaldi says. I’ll second that: My favorite zero-alcohol NA wines wouldn’t pass a blind taste test, except for the Kally Golden Sparkler—I double-checked the label after my first sip. There’s a distinctly herbal note to almost every bottle I tried, and that’s confirmed by the ingredient list. For example, the Kally Early Chardonnay is made with thyme and NON1 has chamomile. The funky kombucha-adjacent notes Capaldi referenced are largely due to the presence of vinegar. As I referenced above, Jukes 6 is made with apple cider vinegar, a naturally dominant flavor that tasted more balanced when chilled and sipped with a meal.

The Best Nonalcoholic Wines Were Better with Food, and Best Chilled

If I’m in the mood for an NA beverage to sip on during cocktail hour, I won’t turn to nonalcoholic wine. Cordials, like Ghia, work well as a palate opener. I’ve also found some great NA beers to quench my thirst. (Best Day Brewing’s Kolsch is a drink-all-afternoon kind of brew.) But nonalcoholic wine shines brightest when paired with food. As evidence, Jukes 6 is served in Michelin-starred restaurants around the world. The added tannins—reminder: tannin extract and tea—in NA wine can taste overbearing if sipped without food. Traditional wines with high levels of tannin, like a Cabernet Sauvignon, behave similarly. Whether your wine has alcohol or not, the tannins will be happiest when clinging to proteins in food. 

And a word on temperature: Unless you’re drinking glögg, no wine should be served warm. Even regular red wine tastes best at “cellar temperature,” which is about 55˚F—much lower than ambient room temperature. Nonalcoholic wine should also be chilled, and in my tests, I noted that even the reds benefited from a fridge chill. Proxies Red Ember tasted thick and cloying at room temperature, but became downright delicious when popped in the refrigerator for an hour before serving. The science behind this is twofold. First, warm temperatures allow more nuances in flavor to shine (that’s why you don’t want to serve cold cheese). This can negatively affect NA wine, though: Any subtle imperfections become screamingly loud when drunk warm. Sweet flavors are particularly noticeable at warm temperatures, so a little chill keeps nonalcoholic wine from tasting like a jelly sandwich. Not sure how to serve a nonalcoholic wine? When in doubt, heed Capaldi’s advice and treat it like a regular bottle: “Chill your bubbles, whites, roses, and lighter reds, and always serve with food!”

Many, though not all, NA wines have a little effervescence. The presence of bubbles helps cut through the perceived sweetness and adds a textural element that enhances the drinking experience. Colder temperatures enhance the perception of carbonation, so if you want to put those bubbles to work, pop your bottle in the refrigerator. (Some wine fridges even let you set specific temperatures.) 

Even the Best Nonalcoholic Wines Weren’t Perfect

Says Capaldi: “It’s important to note that NA will never taste like the wine you know and love, but that doesn’t mean you can’t find complex ones that intrigue you and want to sip more.” No nonalcoholic wine is perfect, but guess what: No traditional wine is perfect, either. If you want to enjoy NA wine, you’ll have the best time if you come with a sense of curiosity and experimentation. 

The experience around drinking matters, too. The more a bottle looks, acts, and feels like traditional wine, the more likely I am to remember it positively. Nonalcoholic wines don’t need to be sealed with cork closures because they aren’t meant to be aged. That’s why most bottles, including my favorites from Kally and NON, have crown caps that can be pried off with a bottle opener. Some of Proxies’ wines, like my favorite Red Ember, have cork closures. I like all of these wines, but I prefer opening a bottle of Proxies. A word about resealing: Creating a tight seal is important, especially with bubbly bottles. A cork will do a decent job of resealing a bottle, but a dedicated wine stopper will do a better one. I like this stopper, which was made by NON specifically for preserving effervescence.

The Criteria: What to Look for in a Nonalcoholic Wine

In a word: balance. The best nonalcoholic wines have a moderate amount of tannins and acidity that work together to create a unique, interesting combination of flavors and textures (“mouthfeel,” if you will). If you think that sounds familiar to the criteria for a great traditional wine, you’re right! The presence of acidity—usually from verjus, sometimes from vinegar—is particularly important, as it will keep wine from tasting too juicy or sweet. A light amount of fizz adds interesting character and can help smooth out any imperfections or “off” flavors. 

Our Favorite Nonalcoholic Wines

What we liked: Proxies Red Ember was the first nonalcoholic red wine that made me believe in nonalcoholic red wine. It’s luscious, deep, and rich thanks to tannin extract and tea. (It’s made with a blend of Yunnan black tea, hibiscus, elderberry, blackcurrant, and butterfly pea flower.) It pairs exceedingly well with food, especially meat, and it will definitely earn a few “no way—that’s really NA?” comments if you bring it to a party.

What we didn’t like: When I think of something, I’ll let you know.

Key Specs

• Tastes like: Bramble fruit jam with a big crack of black pepper; generously spiced gingerbread and stewed stonefruit, heavy on the plums
• Ingredients: Filtered water, Cabernet Sauvignon grapes, pomegranate juice, red wine concentrate, blueberry concentrate, blackberry vinegar, fermented ginger, vegetable glycerin, tea blend, aromatic extract blend, tartaric acid, sea salt, wine tannin
• Volume: 750 mL
• Good to know: You can get the Red Ember by the bottle, or in a set of Red Bestsellers that also includes Proxies’ Big Red.

What we liked: We all know it’s wrong to judge a book by its cover, but isn’t this label beautiful? The eye-catching bottle design is indicative of what’s inside: This is an elegant wine, made for sharing with company and serving on special occasions. The Kally Early Cabernet behaves remarkably close to “real” wine. I found myself constantly swirling my glass to admire the wine’s color. The verjus is top-tier stuff, made from hand-picked California Chardonnay grapes. It’s the special sauce that makes all of Kally’s bottles outstanding. The Early Cabernet is a refreshing lighter-bodied option if the Proxies Red Ember is too bold for you. 

What we didn’t like: At room temperature, the thyme flavor in this wine is very prominent; it’s more polite when chilled. This costs $39 per bottle.

Key Specs

• Tastes like: A bottle of unfussy French wine sipped with your lover in a beautiful herb garden on a warm spring afternoon
• Ingredients: Organic verjus, organic cherry juice, water, organic black pepper extract, organic lapsang souchong tea extract, organic thyme extract, organic vanilla extract, organic tannin extract, sea salt
• Volume: 750 mL
• Good to know: You can knock almost $6 off the price of each bottle if you subscribe—no minimum or maximum bottle amount is required.

The Best Small Format Nonalcoholic Red Wine

Jukes 6

What we liked: For the DIYers among us: Jukes is a UK-based cordial company that specializes in nonalcoholic wine concentrates meant to be diluted before drinking. Each one-ounce bottle contains enough for two servings of wine, a fact that you’ll want to know before you dump the whole thing in your glass. Jukes just feels fancy, right down to the pretty packaging—each order comes with nine miniature bottles in a gift box. The liquid is a rich red color that satisfies the visual experience of enjoying wine.  

What we didn’t like: It’s tricky to get the dilution level just right—throughout testing, I routinely over-diluted it. (Jukes recommends 3.5 ounces of water per glass.) The apple cider vinegar flavor is strong.

Key Specs

• Tastes like: Strawberry kombucha and a scone with blackcurrant jam
• Ingredients: Organic apple cider vinegar, brown sugar, blackberries, blackcurrants, raspberries, strawberries, plums, natural flavorings
• Volume: 1 oz (dilute with water before drinking)
• Good to know: Jukes also sells a sparkling, ready-to-drink version of its red wine. 

What we liked: Gather ‘round, Chardonnay drinkers: This one’s for you. Not only is it made with real-deal Chardonnay grapes, but it also has an aged-in-oak flavor that’ll hit the spot if that’s your thing. Thankfully, it doesn’t hit you over the head with wood barrel notes: The addition of Meyer lemon gives it a pleasing brightness. I found myself going back for one more taste, more so than with any other bottle I tasted. It’s a supremely well-balanced wine that walks the line between rich and light. 

What we didn’t like: Like all of Kally’s bottles, this costs a hefty $39.

Key Specs

• Tastes like: Classic vanilla cake with a sweet lemon frosting and a cheeky glass of whiskey on the side
• Ingredients: Organic grapes, organic pear juice, filtered water, organic chamomile extract, organic Meyer lemon extract, organic vanilla extract, organic thyme extract, organic tannin extract, sea salt
• Volume: 750 mL
• Good to know: The presence of vanilla in this wine gives it a flavor profile similar to traditional barrel-aged Chardonnay. If you don’t love those buttery, oaky notes, this might not be the wine for you.

What we liked: This was the most interesting of all the nonalcoholic wines I tried. It has a softer, gentler acidity profile than the other whites I tried. (Yuzu has a high acidity level, but the presence of oranges tempers it.) The combination of oranges and cinnamon was comforting and familiar: This combination works so well in baking, why not wine? While I noted above that I don’t recommend drinking nonalcoholic wine without food, this bottle is an exception. It’s the perfect thing to sip at a cocktail party. 

What we didn’t like: If not properly sealed, this wine loses a lot of oomph in the refrigerator.

Key Specs

• Tastes like: Christmas morning
• Ingredients: Yuzu, whole oranges, cinnamon, Murray River salt, organic cane sugar, verjus, water
• Volume: 750 mL
• Good to know: Most of NON’s wines have traces of sediment, which are safe to drink. That’s because they’re made with real ingredients—like whole oranges.  

What we liked: Bubbles! Berries! Flowers! This wine has gentle tannins from chamomile. It is lightly effervescent; fun, fun, fun; and always seems to impress traditional wine drinkers. (My boyfriend’s father once accidentally topped off his glass of regular rosé with NON1 and was none the wiser.) 

What we didn’t like: Even when sealed well, I found this wine to be best on the day I opened it.

Key Specs

• Tastes like: Raspberry crumble with a scoop of sweet cream ice cream on a sweltering summer day
• Ingredients: Whole raspberries, chamomile, Murray River salt, organic cane sugar, verjus, water
• Volume: 750 mL
• Good to know: Order over $75 worth of wine from NON (it’s not hard to do), and you’ll unlock free shipping. 

What we liked: No doubt about it: This sparkling NA wine was the closest to the real thing I tried. The yeasty, bready notes so prominent in real Champagne were present here. The Golden Sparkler is a delicate, pretty wine that proves nonalcoholic wine has come a long way. Although I was tempted to hoard these bottles for a special occasion, I kept opening them for random Tuesday dinners. 

What we didn’t like: Have I mentioned that Kally’s wines are $39 a bottle?

Key Specs

• Tastes like: Freshly baked brioche with a spoonful of lemon curd
• Ingredients: Filtered water, organic verjus, organic pear juice, organic chamomile extract, organic vanilla extract, organic Meyer lemon extract, organic thyme extract, organic tannin extract
• Volume: 750 mL
• Good to know: Like all good bubbly, this wine is excellent with salty snacks.

What we liked: I appreciated that drinking Studio Null’s Prickly Red came with the whole wine experience: The bottle contains detailed information about the contents, including the region where the grapes were grown and whose vineyard they came from. The wine, made from Tempranillo and Syrah, has a light fizz which reminded me of Lambrusco. There’s a substantial, meaty amount of tannin that made this one of my favorite NA wines to have with dinner.

What we didn’t like: Studio Null’s serving suggestion is that this wine is good both chilled and at room temperature. I tried it both ways and didn’t like it at room temperature.

Key Specs

• Tastes like: A lavish steak dinner at the most intimate table at your favorite restaurant; good red wine
• Ingredients: Dealcoholized Tempranillo and Syrah grapes, sugar, carbon dioxide, sulfur dioxide
• Volume: 750 mL
• Good to know: Like all dealcoholized wine, the Prickly Red contains trace amounts of alcohol. If your eyebrow is raised at the added sugar, know that it’s also not uncommon for traditional winemakers to add sugar when creating blends.

What we liked: Traditional Sauvignon Blanc is beloved for its mouth-watering, super juicy acidity and unique aromatic notes. Giesen’s NA version delivers on all of the above, with a remarkably true-to-the-original version. I would not be mad about sipping this by a pool in the summertime, and I wouldn’t object if you served it to me with a handful of nugget ice.

What we didn’t like: It’s a touch sweeter than the Sauvignon Blanc you know and love.

Key Specs

• Tastes like: Grapefruit soda with a twist of lemon; cool, wet river rocks (in a good way)
• Ingredients: Dealcoholized Sauvignon Blanc grapes, grape juice, sulfur dioxide
• Volume: 750 mL
• Good to know: At $16 per bottle, this was one of the least expensive wines I tried. 

What we liked: This sparkling Chardonnay is remarkably close to the real thing—the bottle is even sealed with a caged cork that pulls out with a satisfying pop. After my first few sips, I thoroughly re-read the label because it tasted so similar to regular Champagne. This wine, more than any I tested, has the delicious “bite” that alcohol adds to wine. It’s a stunning sparkler.

What we didn’t like: It costs $70!

Key Specs

• Tastes like: Lemony straw that’s been spun into gold
• Ingredients: Dealcoholized wine, grape must, acacia, carbon dioxide,
• Volume: 750 mL
• Good to know: 100% of the grapes are sourced from one vineyard in La Mancha, Alcázar de San Juan, Spain.

What we liked: The can format is helpful, especially if you’re the only one drinking NA—I hate opening a bottle for just a glass or two. In terms of flavor, the Bubbly White is fruit-forward: There are a lot of fun, interesting tasting notes to sort through as you sip. You can toss it in your bag and bring it anywhere, making it a true all-occasion wine.

What we didn’t like: Cracking a can doesn’t feel quite as magical as uncorking a wine bottle, but that’s the tradeoff for a small portion and convenient packaging. 

Key Specs

• Tastes like: Mimosas on the beach
• Ingredients: Filtered water, verjus, peach concentrate, pineapple concentrate, lemon juice, vegetable glycerin, peach essence, tea blend, grapefruit peel extract, sea salt, malic acid, natural flavors (mint, lilac, pomel), wine tannin
• Volume: 250 mL
• Good to know: The Bubbly White is the result of a collaboration between Proxies and Nomadica, a sommelier-founded company that specializes in great canned wine.

The Competition

Also Good

• NON2 Caramelized Pear & Kombu: This thicker, almost opaque wine had a lightly fermented flavor that reminded me of orange wine. There was a tad too much olive brine for my liking, but as background information, I don’t like dirty martinis, either. 
• NON7 Stewed Cherry & Coffee: Big and bold, this red wine packs a hefty wallop of coffee aroma, which may or may not sound great to you. It greatly benefitted from being paired with food.
• Jukes 1: This NA white wine concentrate struggled to sing when diluted with still water, and was more palatable with bubbles. (Jukes sells premixed versions of all its concentrated wines, including Jukes 1.) But overall, I found the apple cider vinegar flavor to be unignorable in the white blend. Not bad—just a very strong point of view.
• Studio Null Gruner Weiss: This wine is fermented with its skin for a few hours, which adds a hearty kick of acidity. It was a solid option, although it couldn’t quite stand up to the mouthwatering acid found in my favorite dealcoholized white wine, the Giesen Dealcoholized Sauvignon Blanc.
• Oddbird Blancs de Blanc Dealcoholized Champagne: Another good nonalcoholic bubbly, this one could definitely pass for the “real thing.” It was neck-and-neck with the Society De La Rassi, which had a better balance of flavors.

Not Recommended

• Saint Viviana Dealcoholized Sauvigon Blanc: This wine had a flat, heavy flavor that couldn’t be brought to life, even when deeply chilled.
• Leitz Eins Zwei Dealcoholized Reisling: I love Riesling’s bracing acidity, but this dealcoholized version tasted sour. 
• Noughty Rouge Dealcoholized Syrah: Heady, thick, and overly oaky—I didn’t love this dealcoholized red.
• TÖST Sparkling Wine: TÖST reminded me of the sparkling grape juice we’d get as kids at New Year’s Eve: It was fun, but not very sophisticated. 
• Gruvi Non-Alcoholic Dry Secco: This wine-like beverage had a funny, hard-to-place “fake” flavor that was likely attributed to its vague ingredients list: carbonated water, white wine grapes, natural flavors, and citric acid. 

FAQs

Is nonalcoholic wine really alcohol-free?

Check your labels! “Nonalcoholic” wine can legally contain up to 0.5% alcohol; this is most common in dealcoholized wines. (A reminder that other fermented beverages, like kombucha, contain trace amounts of alcohol.) But a truly alcohol-free wine must be proven to contain 0.0% alcohol. 

Where can you buy nonalcoholic wine?

Increasingly, you can find NA wine at well-stocked wine shops. You may also have good luck at shops that specialize in natural wine. But for the best selection, browse the web. All of the winning NA wines in this review are available online. 

Do nonalcoholic wines have sulfites?

Many do. Sulfites, which can be naturally occurring, are preservatives. NON, Proxies, and Studio Null all list sulfites on their ingredients list.

Why We’re the Experts

• Rochelle Bilow is an editor at Serious Eats. Previously, she worked as an editor at Cooking Light and Bon Appétit magazines. 
• Rochelle is a culinary school graduate and former line cook. She previously worked in wine marketing for the Finger Lakes Wine Country.
• For this review, Rochelle consulted with a sommelier and tasted almost two dozen nonalcoholic wines.