Best Non-Alcoholic Wine

Not everything on this page started as wine. Some did: real wine with the alcohol pulled out afterward, so the aroma survives. Some never did: wine grapes, verjus, tea and spice combined from scratch to capture the acidity alcohol usually carries. Either way, expect real acidity and aroma doing most of the work.

Most bottles here sit under 0.5% alcohol, in both still and sparkling styles. Every one ships straight from the producer, and most of it never sees an LCBO shelf.
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How it's made

Removing alcohol from a finished wine without wrecking it takes care. Producers pull it out under a vacuum, which lets alcohol evaporate at a much lower temperature so the aroma compounds survive the process instead of cooking off. A few use a spinning membrane instead, stripping out alcohol and water together, then blending the flavour concentrate back in.

Picking a style

Sparkling makes up most of what's here, the same style logic behind Canada's regular sparkling wine, including a Brut-style rosé version for anyone who wants bubbles with a blush. The still white runs crisp and citrusy, good with a seafood platter or a wedge of goat cheese. The still red runs dry and peppery, made for a ribeye or a hunk of aged cheddar. Any of it works on an ordinary Tuesday.

Where it's made

Most of the producers on this page are Ontario companies; the exception works out of the Okanagan Valley, where the Gewürztraminer behind the dealcoholized sparkling grows.

Does non-alcoholic wine actually taste like wine?

Yes, if it's made well. It won't have the same weight on the palate, since alcohol carries some of that, but the acidity and aroma are still doing the work. Cheaper options can taste flat or too sweet, so it pays to try more than one style first.

Is it really alcohol-free?

Mostly, yes. Canada's federal rules only require an alcohol declaration once a drink hits 1.1% ABV, so 'alcohol-free' means something looser here than a lot of drinkers assume. If a true 0.0% matters to you, read the label to be sure.

How should it be served?

Cold, mostly. Chill the sparkling and white the same as their alcoholic cousins. The red does better at cool room temperature than straight from the fridge, since it skips the warming effect alcohol adds. A normal wine glass still helps the aroma open up.