Cheers to Zero
Less alcohol, more flavor, maximum relevance: No & Low is no longer just a sensible compromise, but the most exciting development on the beverage menu. From fermented super drinks to sparkling luxury alternatives – what is emerging here is a new self-image of enjoyment. For the hospitality industry, this means new target groups, new added value, and new opportunities.
A new normality instead of a compromise
No & Low Alcohol is not a temporary hype, but an expression of a change in society as a whole. More and more consumers are looking for alternatives that are light, easy to digest, yet complex in taste. The latest report “No/Low 2024” by IWSR shows that low-alcohol wines are experiencing strong growth internationally – especially in markets such as Germany, the UK, and the US. But taste remains crucial: the biggest challenge is still to offer full enjoyment – with or without alcohol.
Genusspunkt presents a carefully curated update on the most exciting no & low innovations – from fermented high-end drinks to visionary concepts from top-class gastronomy.
Fermentation as the formula for the future
Werner Retter, pioneer of wild fruit fermentation, demonstrates the power of traditional techniques with his shrubs, oxymels, and soon kombuchas. His organic production facility creates concentrated essences without artificial additives that are setting new trends in fine dining.
The shrubs in particular impress with their intense aromas and are ideal as a non-alcoholic base for aperitifs or signature drinks – sustainable, healthy, and unique in taste.
New variety on the menu
The traditional INTERSPAR company is also demonstrating how non-alcoholic enjoyment can be professionally presented with its wine world initiative. From the non-alcoholic rosé by young winemaker Benita Sophie Rosé to distinctive varieties such as Krispel Zero Weiß, it is clear that the industry is responding. Particularly noteworthy is the clever combination of sensory appeal, brand presentation, and economic relevance. Visibility on the shelves and on the menu is crucial – as is taste.
Now available not only in the product range, but also in INTERSPAR's own magazine: a curated selection of no-alcohol wines. "Good wine needs to breathe – and so does good design. This principle was applied to the redesign of INTERSPAR weinwelt magazine and other weinwelt media, such as the INTERSPAR weinwelt bestseller. The fresh look creates a sense of lightness – even between the lines."
Michael Stebegg, Creative Director, Die Goldkinder
Aromatic complexity with character – a white wine that sets new standards
Allacher All Zero White 2024 showcases Muskat Ottonel at its most fruity – fresh, floral, and exotic. This light wine is not only a perfect accompaniment to fish and other dishes, but also won silver at the Austrian Zero Award. Modernly pressed, gently dealcoholized, and surprisingly complex in taste.
How enjoyment formats meet the spirit of the times: "Four times a year, INTERSPAR
weinwelt magazine takes our readers on a journey into the delightful world of wine, champagne, fine spirits, and fine cuisine. Current trends, exciting stories, and inspiring content make each issue a special experience. With the new, modern design, we have succeeded in conveying the joy of enjoyment even more impressively."
Mag. Johannes Holzleitner, INTERSPAR Austria Managing Director
Alcohol-free, but full of character
With Krispel Zero Alcohol-Free, Styria shows how elegant wine enjoyment can be achieved without alcohol. The cuvée of Muscat and Bouvier impresses with floral notes, delicate fruit, and a balanced sweetness-acidity interplay—making it perfect for a time when conscious consumption and culinary sophistication are no longer a contradiction. Ideal as an aperitif or as an accompaniment to hearty, spicy dishes such as Thai curry.
Fruit, format, and finesse
Young winemaker Benita Sophie from Lower Austria shows what modern winemaking looks like today. Her alcohol-free Riesling delights with typical stone fruit and lively acidity, and was awarded double gold at the Austrian Zero Award—clear proof that quality can be achieved even without alcohol.
Delicate salmon pink, elegant berry aromas, and a mineral finish make Benita Sophie Rosé alcohol-free the ideal companion for conscious connoisseurs. Awarded silver at the Austrian Zero Award, it sets a benchmark for style, substance, and new perspectives in the glass.
From idea to new drinking culture: Julian's juice bar
Jessica and Julian are bringing highly complex, non-alcoholic food accompaniments to the restaurant scene with their juice bar. Their combinations—such as tomato & ginger or beetroot & cocoa—appeal to dishes on an aromatic level and deliberately focus on tannin, umami, and structure. The result is a non-alcoholic accompaniment that can compete with classic food pairing. This opens up new creative possibilities for sommeliers and chefs.
Justė: The white alternative from Styria
The Sattlerhof winery in Gamlitz is harnessing the power of quince with Justė. Inspired by personal experiences, the family developed a drink that bridges the gap between wine and water – floral herbs, no carbonation, no caffeine. Justė accompanies food with elegance and naturalness, demonstrating that non-alcoholic alternatives can also set the tone in fine dining.
NOUVAUX: Sparkling, light, luxurious
With NOUVAUX, sparkling wine producer VAUX has created a minor miracle: a sparkling wine with only 2% alcohol, produced using classic bottle fermentation – yet complex and elegant on the palate. The fact that this product exists borders on perfection in terms of technology and sensory properties. With NOUVAUX, VAUX is responding to the needs of a discerning, health-conscious target group and redefining sparkling wine.
Our conclusion for the future
No & low alcohol are here to stay – and with style, quality, and innovative power. For the restaurant and hotel industry, this means not only new products, but also new worlds of experience. Those who not only offer alcohol-free alternatives, but also curate and showcase them, strengthen their position as hosts with attitude. Enjoyment is not a question of alcohol content, but of the attitude behind it.
From Genusspunkt Sept-Oct 2025
© Julians Saftladen
