Alcohol-Free Guide

Non-alcoholic sparkling wine is not all the same — three completely different processes stand side-by-side on the shelf. What distinguishes them, what the supermarket bottles offer, and which bottle suits which occasion.

There is no official alcohol-free Aperol – but there are very good alternatives. We show you what they are, how they differ, and four recipes that are a match for the original in terms of taste.

PriSecco looks like sparkling wine but is never fermented. How a cuvée is created from orchard fruit, in-house herbal extracts, and carbonic acid — and what distinguishes it from de-alcoholized sparkling wine.

Direct juice, concentrate juice, nectar – knowing how to read labels in the juice aisle pays off. We explain what really ends up in your glass and which juices also stand out in terms of taste.

Alcohol-free wine is not just grape juice with a different label. Here's how dealcoholization works, the three methods used, and five indicators that distinguish a good one from a weak one when you're buying.

Sparkling tea is not iced tea with fizz, but a category of its own: high-quality tea with bottle fermentation. How it is made, what it tastes like, and which variety pairs with which course.

Alcohol-free cocktails have grown up. Ten recipes with character — sorted from light aperitifs to warming winter drinks, with honest details about what you need for them.

Non-alcoholic mulled wine can be more than hot grape juice. The classic recipe made from direct juice and whole spices – plus the artisanal bottles that are worth buying pre-made.

Lime, mint, sweetness, and soda—the mojito thrives on the interplay of these four ingredients. That's why it works so well alcohol-free. The original recipe, four variations, and the most common mistakes.