This week I thought I would take a look at Low Alcohol wines and the growing trend for consumers who are seeking lower Alcohol by Volume (ABV) wines for numerous reasons: health, taste or reduction in alcohol consumption/headaches. Although big bold wines are still very popular, there is a definite shift towards lower ABV wines. Statistics show that it is the health-conscious younger generation that are driving the change.

To be a low-alcohol a wine must have a ABV of 8.5% or lower and there are two ways which low alcohol wines are made.

First off is the choice of grape varieties. Consumers are becoming more adventurous with their wine choice and are looking for quirkier, more obscure grapes. Some of these are suited to producing lower alcohol wines. These range from Moscato to Vinho Verde and can be quickly harvested and ready to drink straight away. Wines with a low aging life tend to have a lower ABV.

Secondly the wine can be dealcoholized. This is achieved by putting a white wine in a spinning column still, where it is distilled at a low temperature using nitrogen gas. This acts as a carrier to extract the volatile aroma and flavour compounds which are then condensed and separated whilst the liquid is run through the cone again at a higher temperature to remove the alcohol. The liquid is then reintroduced to the compounds and blended with unfermented varietal grape juice to create a dealcoholized wine.

For more information on our low alcohol wines, or for any other wine enquiries, please contact barry@yorkshirewinerascal.com