Journal

BOLLE and the second fermentation

Fine bubbles, strawberry and summer fruit, beautifully dry with a rounded finish. There’s some serious winemaking behind that glass, and the second fermentation is a big part of the story.

Bananas, bread and the 0.5% on your bottle

Here’s one for the dinner table: a ripe banana can contain alcohol. So can bread. And orange juice.

A true Loire, alcohol-free: inside Divin

Most non-alcoholic wine is base wine bought cheaply and finished in France. Divin grows its own — on French soil, from French vines.

Under the sign of the lion: the story of Leonis Blend

Before it was the first 98-point wine ever dealcoholised, it was simply one of Austria's great reds. This is where Leonis comes from.

The non-alcoholic table: pairing without compromise

The rules haven't changed. Match weight, mind acidity, let the bubbles do the work — here's how the cellar pairs across a full meal.

Is 0.5% really alcohol-free? What the number actually means

The most common question we're asked, answered plainly — and why the last fraction of a percent is the hardest, and most important, part.