The de-alcoholised wines have their own personality, fruity and aromatic but lighter in texture and taste versus wines with alcohol.

In the mouth, alcohol-free wines are complex and full of flavours resulting from fermentation and are not at all similar to grape must. The white and sparkling, have a very similar flavor. The reds are similar and complex differing only in a slightly lower dryness and density in the mouth.

You will also miss the heat of the alcohol – the burning sensation in the back of the throat.

The biggest difference you will note is that removing alcohol changes the texture of the wine. The wine does not cling to the glass in the way alcoholic wine can (particular the more alcoholic new world wines) and there is less depth.

But the key point to make is these wines are real wines, with the alcohol removed. As the wines re fully-fermented before the alcohol is removed, they develop all maturity of taste you are used to with alcoholic wines. It may take time to adjust to the taste and texture of de-alcoholised wines but, just as we acquire a taste for alcohol, we – and thousands of our customers – think it is worth giving yourself time to get to know and enjoy de-alcoholised wines for the benefits and pleasure they will bring.

Different products – alcoholic and non-alcoholic – have different tastes, each with an appeal to certain individuals. People do not necessarily drink a non-alcoholic wine, for example, in an attempt to replicate the taste of a particular wine containing alcohol. As people develop a taste for non-alcoholic products, (similar to the development of a taste for alcohol), their demand for these products increases. The unique taste of beer is a good example. When light beer was first introduced in the 1970’s many regular beer drinkers rejected it. Today, light beer sales represent over 40 percent of all beer sales.

Reference:

https://lincoln.ne.gov/city/police/rhc/page27.html

https://www.ckgroup.sg/2017/06/26/do-you-really-know-wine/html