How Pregnancy Changed My Relationship with Alcohol: A Look Into Non-Alcoholic Zero ABV Beers, Wines, and Aperitifs
We are drink people. Our business started with making custom cocktail recipes for a wedding website a decade ago. Our first book which came out with Simon & Schuster in January 2020 was a drink book. When we have dinner parties, we are known for our custom drinks and menus. My Grandpa started one of the first vineyards in what is now “DC’s Wine Country” and helped start/mentor a lot of the prominent wineries in the area today. Chris’s grandparents’ farm is now a winery. So naturally, when pregnancy came around, things changed a lot for us.
To be honest, this was one of the parts of pregnancy I wondered most about for myself. It’s not so much that we were heavy drinkers, but more so that we genuinely love the taste of alcohol (our standard drink order is rye and if there’s wine I specifically want if I’m unsure about their cocktails I go for a Sauvignon Blanc from the Marlborough region of New Zealand, a natural unexpected wine, or a Cabernet Sauvignon for a red). We are particular about our drinking. Seemingly out of necessity since there’s an astounding amount of mediocrity in the world of alcoholic beverages. Most of the time, our standard cocktail while dining out is rye because most mixed drinks suck. They’re too sweet. They’re not balanced. And I know for a fact we can make better drinks at home for not $15 per beverage. When there’s wine at parties, it’s a throw away, uninteresting one red one white. I know you’ve noticed it too.
During the summer months of pregnancy, Chris got to work making me infused zero ABV drinks to mimic the taste of alcohol I like. Just like when we made mocktail options for our cocktail chapter within the book, we used vinegars, acids, hop extract and other elements to create the aromas and sharpness that come with alcohol. We even found one zero ABV beer that was better than tons of standard beers we’ve tried. As someone who used to make fun of non-alcoholic beer (why bother trying to beer if you’re not?) that shocked me.
Because of COVID, I lucked out in a way in that our socialization dropped to zero for safety reasons and therefore there was no feeling of missing out typical socialization routine that revolved around trips to the wineries, breweries, or making cocktails in the backyard. The unexpected? I’ve realized I want to be even more particular with my drinking. I have zero interest in opting into a glass of wine at a party if it’s bad. I’d rather have seltzer. And as you can imagine the recognition that there are actually really good low or no ABV drinks coming to market is making this decision even easier for me. I don’t want something alcoholic for the sake of having something alcoholic. I just want it to taste good.
Alcohol has never really been a tool for me in terms of ‘social lubrication’. Admittedly, do I like the effects of a wind down ritual with a drink after a crazy day? Yes. But pregnancy literally removed all of the items from my repertoire that did this (CBD, alcohol). It forced me to figure out how to either manage situations earlier to prevent stress levels, or find alternatives. Don’t get me wrong, I can’t wait to drink and use CBD again…but I’m finding it less “necessary” than it previous was.
Zero alcohol beers, wines, and aperitifs are not what they were five years ago (pretty terrible). There’s a new generation of non-alcoholic beverages coming to market that focus on new methodologies to remove the alcohol but keep the flavors that alcohol actually provides (a flavor that Chris and I love). Our most recent trip to Denmark in fall of 2019, we knew this would be coming state side over the next few years. There were a plethora of juice pairings with fine dining (it’s actually an option at NOMA, although we did not partake and did select a glass or two of wine). That trip, in particular, made us excited about pickles, vinegars, garams and in general, fermentation. And then, there’s a European soccer league that just got it’s first non-alcoholic beer sponsor we mentioned in a newsletter earlier this year. And I think with COVID, and what it’s forced people to observe about themselves (whether it broke habits or whether it brought some unhealthier drinking patterns for coping to light), Americans will be more open than ever to dabbling in non-alcoholic drinking without a stigma.
As I mentioned, and you’ve likely experienced if you’ve delved into this, the problem with most mocktails and non-alcoholic beers and wines is a lack of sharpness. They’re too sweet. It is a downright challenge to account for the flavor of alcohol that you’re removing (you’d be surprised what bee pollen, magic acid, and cocoa nibs can do).
But that’s why extraction methodologies are important and something I’ve started learning more about over the past few years with hemp and CBD (the technology for removing THC and retaining other bioactive compounds is crucial). As I mentioned, New Zealand Sauvignon Blanc from the Marlborough region is my go-to wine. It’s what we served at our wedding. It’s part of my bio on our website. There’s a lot of amazing flavor that comes with this specific regional wine. Fresh lime, red currant and lemon shortbread, followed by blackcurrant and passionfruit
notes define this premium Marlborough Sauvignon Blanc. The wine finishes crisp and dry. So how do you make it non-alcoholic? How can you possibly take layers of a non-mixed drink and remove such a large portion of the contents but keep it the same?
Giesen, a Marlborough Sauvignon Blanc producer worked to figure out a way to make their wine have a non-alcoholic version (no more than 0.5% alcohol/volume – less than what naturally occurs in most fruit juices!). It’s still crisp, refreshing…but with no alcohol. And it’s launching in the US in January 2021. It’s literally the first ever alcohol-removed Marlborough Sauvignon Blanc.
Here’s how they make zero-alcohol wine:
Produce full strength Marlborough Sauvignon Blanc, going through the entire winemaking process just like a regular day at the office.
Use advanced spinning cone technology to remove the aroma and then the alcohol.
Collect the aroma (think perfume industry) and recombine with the wine to keep that distinctive nose.
Test the final blend and ensure the same weight and mouthfeel remains with Marlborough Sauvignon Blanc grape juice and wine aroma.
Result? Zero alcohol wine with substantially lower calories and zero hangover effects.
While calories aren’t everything, I recognize they’re a significant decision-maker for many people. This zero alcohol wine has 55% less calories than the closest wine alternative, 50% less calories than a popular no-alcohol beer, and 85% less calories than traditional wine. While I don’t count calories, as I’ve entered my thirties I’ve been more okay with taking a bite or sip of something and leaving the rest behind because it’s not enjoyable.
I want food and drinks that taste amazing and make me feel good. And if you’ve felt like garbage after one too many glasses of booze, it’s time to open your mind to what you thought you’d probably never be into: non-alcoholic beers, wines and aperitifs on occasion.
Where can I buy Giesen’s Zero Alcohol Marlborough Sauvignon Blanc?
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