Wine has become an important part of my meals where after a heavy dinner of steak or pasta, I would usually crave for something to cleanse the palate—be it a fruit-forward cabernet sauvignon or crisp sauvignon blanc. But I must admit that with the ongoing coronavirus pandemic, I felt the need to live a healthier lifestyle by working out more (I run three times a week now), eating more nutritious foods and, of course, cutting down on alcohol.
The latter was hard at first, until I came across zero-alcohol pours from Mcguigan Wines. Interestingly, the Australian winemaker located in Hunter Valley has been making wines with the usual 14.5 per cent ABV for about four generations. But with the rise of the sober curious movement, where one re-examines their relationship with alcohol, they launched Mcguigan Zero to give more options to this market.
How do they make these non-alcoholic wines? The winemakers follow the same process as those with alcohol, but at the end stage, they use the spinning cone technology that extracts the alcohol content at a low temperature to ensure the delicate fruit flavours and aromatics remain.