In many restaurants today, sommeliers are beginning to develop non-alcoholic pairings alongside traditional wine pairings. Producers are experimenting with fermentation, tea, botanicals and new blending techniques. Yet the category itself is still developing, and the language around it remains unclear. 

Traditionally, Christmas in restaurants has always been about indulgence, full dining rooms, festive menus, and flowing wine and champagne. But I have noticed that the classic trio of wine pairings, mulled wine and champagne no longer defines the season for many guests.

I met Nicolas Limbach, co-founder of København Kombucha, at the Kitchen Collective in Kødbyen to hear how he and Louise Benkjær Limbach built København Kombucha.

What if you could enjoy wine without the alcohol, and without losing the flavor, the feeling, or the ritual? Moderato Wines is making that possible. I spoke to co-founder Fabien Marchand-Cassagne to understand how they are using technology, tradition, and a lot of care to shape the future of wine.

While juice pairings began as an option for the few guests who didn’t drink alcohol, offering a high-quality non-alcoholic pairing is now crucial to accommodate the ever-rising demand from selective, knowledgeable guests who don’t want a less interesting beverage experience despite opting out of alcohol. Luckily, a wide range of high-quality no- and low-alcohol bottled beverages has emerged in recent years.