WINEROCKS: A Sober Sparkle with Bolle
Whitstable wine communicator Natalia Suta on the future of low & no
It’s that dreadful time of the year again. The party fizz has fizzled, the Christmas cheese board feels like a distant (if slightly bloated) memory and many of us are left staring down the barrel of Dry January with nothing but a half-hearted herbal tea for company.
I saw it coming, of course, which is why I spent most of my December not just frantically hunting for Christmas presents (I thrive under pressure!) but also searching for a quality non-alcoholic wine. Come January, I didn’t want to be stuck sipping soda water and pretending it’s satisfying. And after some serious research (and even more tasting), I think I’ve cracked it – Dry January might not be so dry after all!
ZERO PROOF
The history of non-alcoholic wine goes back further than you might expect. The first commercially available alcohol-free wines appeared during the Prohibition era in the United States (1920-1933), when winemakers had to pivot to survive. Denied the ability to sell alcoholic products, they turned to alcohol-free alternatives, often branded as ‘grape juice wine’. These early versions were rudimentary at best – essentially unfermented grape juice with little complexity. Fast-forward to today and while non-alcoholic wines have made leaps in production techniques, they still carry a reputation for being, well, uninspiring.
Why is making a decent non-alcoholic wine so tricky? It all comes down to the removal of alcohol. Non-alcoholic wine starts out much like any other wine – grapes are picked, fermented and crafted into what could be a delightful pour. Then the alcohol is carefully removed using methods like vacuum distillation or reverse osmosis. While these processes do their best to preserve the wine’s character, alcohol plays a crucial role in giving wine its structure, body and complexity. Without it, many alcohol-free options fall flat, tasting more like glorified grape juice than a proper glass of vino. That’s why I’d avoided non-alcoholic wines for so long – until I stumbled upon Bolle, a brand that’s changing the game for good.
NECESSITY THE MOTHER OF INVENTION
No good story ever started with someone eating a salad… well, except for this one! Bolle’s story begins with Roberto Vanin, an Italian winemaker who was fed up with the lack of alcohol-free options that captured the complexity of real wine. During a month of sobriety, his frustration sparked a mission: to create an alcohol-free wine that didn’t compromise on flavour or sophistication. In 2021, his dedication caught the attention of Gary Read, now Bolle’s co-founder and CEO. After tasting Roberto’s prototype (his 27th attempt to find a decent alcohol-free wine!) Gary was hooked. Together, they’ve built a brand that’s redefining what non-alcoholic wine can, and should, be. “Our shared passion for excellence and innovation drives us to create the world’s finest alcohol-free wines,” says Gary.
YOU ONLY FERMENT TWICE
Arguably what sets their wine apart is the use of secondary fermentation – a process typically reserved for high-end sparkling wines. In traditional winemaking, this step occurs after the first fermentation, when sugar and yeast are added to the wine to create natural carbonation and develop richer flavours. Bolle has adapted this meticulous method to ensure its wines retain the depth, complexity and structure often lost in alcohol-free options.
“As the first and only non-alcoholic brand to fully embrace secondary fermentation, Bolle is the most similar offering to traditional wine: a non-alcoholic option that maintains the same depth, complexity and enjoyment as its alcoholic equivalent,” Gary says.
SAVOUR THE FLAVOUR
Its Blanc de Blancs is a crisp, elegant pour that bursts with citrus and green apple notes, finishing with a subtle hint of brioche. It’s clean, refreshing and so elegant you’d never guess it’s under 15 calories per 100ml. For something a little more playful, the Rosé is a vibrant and refreshing choice, offering vibrant flavours of fresh berries, elderflower and a touch of zest. It’s perfect paired with a goat’s-cheese salad or enjoyed as an aperitif. Both wines have earned critical acclaim, with gold and silver medals from prestigious competitions, including International Non-Alcoholic Competition, London Wine Competition and International Wine Competition Sommelier Challenge. These accolades speak volumes and serve as proof that alcohol-free doesn’t have to mean boring.
LOW ALCOHOL SERVE
If you’re still craving a little extra fun in your glass, the Bolle Aperol Spritz is the perfect solution. Light, refreshing and just 3.9% alcohol-by-volume (ABV), it’s ideal for cosy winter evenings when you want a treat without overindulgence. To make it, simply fill a wine glass with ice cubes and add 75ml of Bolle Blanc de Blancs, 50ml of Aperol and 25ml of soda water. Stir gently and garnish with a slice of orange for a bright, citrusy finish. It’s everything you love about a spritz, with fewer calories and a softer alcohol content.
