Why nonalcoholic wine is so expensive
The nonalcoholic beverage industry has exploded from once-a-year “Dry January” experiments to one of the fastest-growing categories in food and beverage, largely driven by younger consumers who are drinking less but still wanting the rituals and community of socializing. US sales of nonalcoholic beer, wine, and spirits have grown over 20 percent year over year, […]
The nonalcoholic wine market has seen a surge in popularity, with US sales of nonalcoholic beverages, including wine, growing by over 20 percent year over year. Analysts project that the no-alcohol market will reach a value of over $4 billion by 2028. This growth is driven by younger consumers who are reducing their alcohol consumption but still seek the social rituals and community associated with drinking.
Small businesses and food scientists are exploring nonalcoholic wines as a potential alternative to the traditional alcoholic variety. Some companies are utilizing advanced technology and chemistry to create premium dealcoholized wines, while others, such as Burden of Proof in Los Angeles, are recreating the social atmosphere of wine shops through NA-only storefronts.
Despite the increasing demand, consumers are often surprised by the high price of alcohol-free wine. The cost of nonalcoholic wine is comparable to that of traditional wine due to several factors. Firstly, the process of removing alcohol from wine is expensive. Specialized dealcoholizing equipment, such as BevZero's cone column spinners, is required to achieve a high-quality product.
Additionally, the growing consumer movement towards alcohol-free options has contributed to the premium pricing, as businesses capitalize on the market's potential and the perceived exclusivity of these products.
Written by urgent.news from Vox's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
