Discussion
In a possibly vain attempt to cut down a bit on the units, I bought the only low alcohol red wine that the local CoOp had. Adnams 0.5% Cabernet Tempranillo.
Adnams has a very good name in beer, so why does this product taste disgustingly sweet? It's ghastly, quite undrinkable, like someone's stirred sugar into it. And interestingly it has the full panel of nutritional information on the back, whilst normal wine doesn't. So we know it's 7.8g carbohydrate/100ml of which 2.1g is sugar.
As I didn't have a receipt to take it back, I'm blending it into the proper stuff at about 20%. Unless you're a teenager, avoid it.
Adnams has a very good name in beer, so why does this product taste disgustingly sweet? It's ghastly, quite undrinkable, like someone's stirred sugar into it. And interestingly it has the full panel of nutritional information on the back, whilst normal wine doesn't. So we know it's 7.8g carbohydrate/100ml of which 2.1g is sugar.
As I didn't have a receipt to take it back, I'm blending it into the proper stuff at about 20%. Unless you're a teenager, avoid it.
Low alcohol red wines are all disgusting.
Whites are nicer - Torres Natureo de-alcoholised white is actually nice - sort of 'muscat' like.
From Amazon as nowhere sells it: https://www.amazon.co.uk/Torres-Natureo-alcoholise...
Whites are nicer - Torres Natureo de-alcoholised white is actually nice - sort of 'muscat' like.
From Amazon as nowhere sells it: https://www.amazon.co.uk/Torres-Natureo-alcoholise...
Thanks; glad it's not just me then.
Bottle says 'From the warm vineyards of Spain, our 0.5% dealcoholised wines showcase all the characters of each grape variety but without the alcohol. The perfect choice without compromise! Made from a blend of sun-ripened Cabernet Sauvignon and Tempranillo, this dealcoholised wine is full of ripe, red berry fruit flavours with a hint of spice. Enjoy alone or with tomato-based dishes'.
None of that is true. I think the wine tasting bod at Adnams must have said 'That's f
king disgusting, you can't sell that' and Marketing said 'Too bad, we're going to'.
I just don't know how Adnams can possibly think that muck resembles wine in any way, other than the fact it's red and comes in a bottle.
As well as sugar and red dye it also has Stabiliser E422, Acidity regulators E334 and E270, Preservative E202 and E242. Do normal wines have those?
Bottle says 'From the warm vineyards of Spain, our 0.5% dealcoholised wines showcase all the characters of each grape variety but without the alcohol. The perfect choice without compromise! Made from a blend of sun-ripened Cabernet Sauvignon and Tempranillo, this dealcoholised wine is full of ripe, red berry fruit flavours with a hint of spice. Enjoy alone or with tomato-based dishes'.
None of that is true. I think the wine tasting bod at Adnams must have said 'That's f
king disgusting, you can't sell that' and Marketing said 'Too bad, we're going to'.I just don't know how Adnams can possibly think that muck resembles wine in any way, other than the fact it's red and comes in a bottle.
As well as sugar and red dye it also has Stabiliser E422, Acidity regulators E334 and E270, Preservative E202 and E242. Do normal wines have those?
I think there are quite a lot of factors at play but for reds I think it's mostly about the role alcohol plays in mediating a 'balanced' wine.
Alcohol is a much larger component of red wine typically 12.5-14%. Whilst it may not contribute directly to taste, it undoubtedly contributes to the way volatile substances come off the wine affecting flavour and also influences mouthfeel. A strong wine which is unbalanced (not enough tannin and acidity) tastes 'spirity' to me so I'm pretty sure no alcohol will taste odd too.
When wine is fermented there are other forms of fermentation eg malolactic which also affect flavour I'm not sure that the products of other fermentation processes survive dealcoholisation and if they do they probably unbalance the flavour.
Tannins are a a big part of red wine flavour and textural profile. They probably taste odd with no balancing alcohol and acidity.
Acidity itself is an important component which tends to be noticed when it's not there or missing (common in the big supermarket new world bruisers).
My prejudice but I suspect that red wine destined for dealcoholisation would probably taste a bit off anyway. I haven't had a drinkable red wine
White wines have the advantage of being generally lower in alcohol and also don't have the reliance on tannin. There are a few that pass muster but I'd choose water or something else as a preference.
I think the biggest differences between still wine and beer is the dissolved CO2. Sparking wines are the most successful and convincing non alcoholic wines and I think this is because bubbles are an essential part of the experience. I suspect they turn a passable white wine into simething worthwhile.
For beer, I think modern brewers now have a lot of experience with hopping and flavouring beers so are well positioned to design products that work. Alcohol at 4-5.5% is less obvious by it's absence. They seem to have perfected a process that might take stuff out but doesn't add anything unpleasant. I've noticed is that there isn't that horrible metallic component that '90s AF beers had.
I'm not a cider drinker but I really can't tell the difference and would say AF cider is probably the best white wine substitute as a food partner.
The most convincing red wine 'substitutes' I've had are fruity tea based beverages that have nothing to do with grapes but they have the tannin etc that have similarities but aren't trying to be something they are not - stupidly expensive though.
Alcohol is a much larger component of red wine typically 12.5-14%. Whilst it may not contribute directly to taste, it undoubtedly contributes to the way volatile substances come off the wine affecting flavour and also influences mouthfeel. A strong wine which is unbalanced (not enough tannin and acidity) tastes 'spirity' to me so I'm pretty sure no alcohol will taste odd too.
When wine is fermented there are other forms of fermentation eg malolactic which also affect flavour I'm not sure that the products of other fermentation processes survive dealcoholisation and if they do they probably unbalance the flavour.
Tannins are a a big part of red wine flavour and textural profile. They probably taste odd with no balancing alcohol and acidity.
Acidity itself is an important component which tends to be noticed when it's not there or missing (common in the big supermarket new world bruisers).
My prejudice but I suspect that red wine destined for dealcoholisation would probably taste a bit off anyway. I haven't had a drinkable red wine
White wines have the advantage of being generally lower in alcohol and also don't have the reliance on tannin. There are a few that pass muster but I'd choose water or something else as a preference.
I think the biggest differences between still wine and beer is the dissolved CO2. Sparking wines are the most successful and convincing non alcoholic wines and I think this is because bubbles are an essential part of the experience. I suspect they turn a passable white wine into simething worthwhile.
For beer, I think modern brewers now have a lot of experience with hopping and flavouring beers so are well positioned to design products that work. Alcohol at 4-5.5% is less obvious by it's absence. They seem to have perfected a process that might take stuff out but doesn't add anything unpleasant. I've noticed is that there isn't that horrible metallic component that '90s AF beers had.
I'm not a cider drinker but I really can't tell the difference and would say AF cider is probably the best white wine substitute as a food partner.
The most convincing red wine 'substitutes' I've had are fruity tea based beverages that have nothing to do with grapes but they have the tannin etc that have similarities but aren't trying to be something they are not - stupidly expensive though.
As a happy non-drinker my friends still like to arrive with a 'gift / token'.
Always happy to see some Guinness 0.0, a sparkling water, or even Lucky Saint beer. (excellent)
But 'wines' are on a par with Kaliber AF beer from the 1980's.
Just like Kaliber, the first wave of wine alternatives will scare people off, even if some good ones come along.
Always happy to see some Guinness 0.0, a sparkling water, or even Lucky Saint beer. (excellent)
But 'wines' are on a par with Kaliber AF beer from the 1980's.
Just like Kaliber, the first wave of wine alternatives will scare people off, even if some good ones come along.
Today with salmon on the menu for supper I ventured into the world of non-alcoholic white wine. A bottle of 'Not Guilty' with a picture of a dog on it.
I have to report that it's just as disgusting as the Adnams red, with a bouquet of urine - possibly from the dog - and tastes sweet and fizzy on the tongue.
Lord Simpo's search for drinkable non/low-alcohol wine continues...
I have to report that it's just as disgusting as the Adnams red, with a bouquet of urine - possibly from the dog - and tastes sweet and fizzy on the tongue.
Lord Simpo's search for drinkable non/low-alcohol wine continues...
konark said:
Adnams wine? Makes about as much sense as Persil champagne or Marmite cider.
The cobbler should stick to his last.
Adnams have an extensive range of booze, not all made in house, most of the in house stuff is great.The cobbler should stick to his last.
judging wine which is incredibly subjective at the best of times (see some of the absolute gut rot that people recommend on the aldi/lidl thread) but basing on the 'brand' which is all adnams is in the wine world is not really possible.
Adnams select what they want to be associated with and taste, but ultimately its not their stuff, some will love some will hate.
and the low alcohol red wine stuff already been covered.
don't shoot the cobbler here.
Simpo Two said:
Today with salmon on the menu for supper I ventured into the world of non-alcoholic white wine. A bottle of 'Not Guilty' with a picture of a dog on it.
I have to report that it's just as disgusting as the Adnams red, with a bouquet of urine - possibly from the dog - and tastes sweet and fizzy on the tongue.
Lord Simpo's search for drinkable non/low-alcohol wine continues...
Seriously don't think you are going to find one.I have to report that it's just as disgusting as the Adnams red, with a bouquet of urine - possibly from the dog - and tastes sweet and fizzy on the tongue.
Lord Simpo's search for drinkable non/low-alcohol wine continues...
There are some decent non-alcoholic beers that could work with food but I haven't found anything that sits alongside a nice meal the way wine does.
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