A woman's hand holding a wine glass of red Non, non-alcoholic beverage.

Courtesy of Non

5 wine alternatives that actually taste great

13 Mar 2026

Journalist

Discover five great non-alcoholic wine ‘proxies’ that are just perfect with food or enjoyed as a guilt-free tipple

Wine alternatives or non-alcoholic wine ‘proxies’ as they’ve become known, are one of our biggest trends for 2026 for both dining out and in. Rather than trying to imitate wine, innovators in the space are creating complex beverages with simple ingredients, using fermentation and other culinary techniques to create layers of flavour that make them ideal for pairing with food as well as enjoyable on their own. Expect to see more and more of these at restaurants and on supermarket shelves this year; thus, with so many options, you need a guide. Here are five of the best, all of which are at least available to purchase online.

Baek

Baek founder and sommelier Majken Bech-Bailey (pictured) knows a thing or two about high-end beverage pairing, having worked the floor at three-Michelin-starred Maaemo in Oslo, amongst others. Baek offers two wine alternatives currently: a white wine alternative based around Irish apples, Chardonnay grapes and toasted Jerusalem artichoke; and a red wine alternative based on chokeberries, merlot grapes and Szechuan pepper. Both are fantastic, but the red just pips it for us.

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Majken Bech-Bailey sniffing a glass of Baek next to water.

Domaine des Grottes

This biodynamic wine producer from Beaujolais does a neat sideline in non-alcoholic drinks. They currently offer two: the fruity, lightly sparkling Antidote, made of apple and grape juice with organic herbs like thyme and verbena, and Antilope [Sic], which has much less juice (just 30% compared to 70%) and a base of herbal tea. Both are great served chilled with aged cheese and desserts for a lighter end to a meal, and are available at specialist online retailers.

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Antidote non-alcoholic drink by Domain de Grottes.

Feral Drinks

Based in the Italian Dolomites, the team behind Feral Drinks, which recently launched in the UK, takes humble ingredients like beets and mountain herbs and turns them into delicious non-alcoholic beverages through lacto-fermentation. Inspired by chefs, the drinks are designed specifically to be paired with food, with flavours like white beet, ginger and allspice, and red beet with lavender and Juniper.

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Bottle of Feral alongside a half-full wine glass.

Muri

Founded by Murray Paterson, formerly of revered craft drinks makers Empirical Spirits, Muri is a Copenhagen-based pioneer brand in the non-alcoholic beverages space. Again, fermentation is the base of everything this team of chefs, distillers, mixologists and makers do, with chef chops at the heart of drinks like sour cherry, beets and ice-clarified tomato (a collaboration with wine-focused Brooklyn restaurant, The Four Horsemen) and another of fermented koji rice, smoked lavender and mahleb.

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Non

Australia’s Non base all their beverages on verjus, the unfermented juice of young, unripe grapes. Culinary techniques are employed for maximum flavour, for example, a mix of stewed cherry and coffee is made by first stewing a cherry and spice mix to create a jam, before cold brew coffee, gourmet salt and verjus are added. The result is a drink rich in tannins that pairs with food and is also hugely enjoyable on its own. Other flavours include salted raspberry and chamomile, and caramelised pear and kombu.

_{Photo by Annika Kafcaloudis}

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