5 Misconceptions About Alcohol-Free Drinks (And Why They Are Wrong)

Alcohol-free has long been seen as a "Plan B." A default option. A sacrifice.

And yet, for the past few years, a new generation of drinks has been completely shattering this vision. Starting with non-alcoholic sparkling drinks based on fermented teas, which no longer try to imitate wine, but instead offer an experience in their own right.

Let’s dive in.

Misconception #1: "Alcohol-free isn't interesting"

This is probably the most widespread idea. And also the most unfair.

The non-alcoholic sparkling drinks we select at Vinodelice are based on fermentation and blending work, exactly like wine. The difference? We don't remove the alcohol after the fact. The drink is built from the start to be alcohol-free.

The result:

True aromatic complexity
Tension
Great length on the palate
Fine, elegant bubbles

👉 The pleasure doesn't come from the alcohol. It comes from the balance.

Misconception #2: "It's only for those who don't drink"

False. Today, alcohol-free options fit into specific consumption moments:

Business lunches
Weekday meals
Alternating during a long dinner
A desire for freshness without the heaviness

Non-alcoholic sparkling drinks are becoming a contextual, deliberate choice, and are often… very much enjoyed at the table.

Misconception #3: "It's just a fancy soda"

This might be true for some products. But not for gastronomic fermented teas.

Here, there is no excess sugar. No artificial flavors. Instead, you find:

Structural acidity
Fine bitterness
A complexity close to that of a dry sparkling wine

We are much closer to the world of fine dining wine than to that of sugary soft drinks.

Misconception #4: "Alcohol-free doesn't work with food"

It’s quite the opposite. Thanks to their structure and freshness, fermented tea-based sparkling drinks offer stunning pairings:

Seafood
Asian cuisine
Roasted vegetables
Fresh cheeses
Spicy or briny dishes

👉 Where some wines might saturate the palate, these drinks accompany the food without overpowering it.

Misconception #5: "They are sub-products"

No. And this is arguably where everything changes. These sparklings are designed as full-fledged creations, featuring:

Noble ingredients
Long development times
A true gastronomic vision

A story born in haute cuisine The "Sparkling Tea" category was born in 2010 in Copenhagen, driven by Jacob Kocemba, a sommelier in a Michelin-starred restaurant. Faced with a dessert for which no wine worked—despite a cellar of over 1,700 references—he experimented with a blend of teas.

The success was immediate. After hundreds of trials, Jacob refined his approach, playing with:

Different types of teas (white, green, black)
Fermentation
Blending, sometimes up to 13 different teas in a single cuvée

In 2017, he teamed up with Bo Sten Hansen to found the Copenhagen Sparkling Tea Company, with a clear ambition: to create the best non-alcoholic sparkling drink in the world. Today, their cuvées are served in over 100 Michelin-starred restaurants and distributed in more than 50 countries.

Why? Because, as they perfectly summarize: "Everyone deserves a good glass of bubbles."