Non-Alcholic Cabernet

A true connoisseur’s challenge is making a good non-alcoholic beverage without compromising the taste. It is indeed a worthy quest. For example, while replicating the exact complexity of fermented grapes is tricky, there are several intriguing options to consider:

Herbal Infused Non-Alcoholic Wine

Herbal Infusions: Infusing grape juice with herbs like hibiscus, elderberry, berries, or black currant can add a red wine-like color and tannins. Combining with spices like clove, cinnamon, nutmeg or bitters can create a complex flavor profile reminiscent of Cabernet or a Red Blend.

Red Wine Herbal Infusion Recipe
Create your Shrub: a syrup of fruit, vinegar, sugar, and aromatics. (see below)
Add red Verjus: a tart, unfermented wine grape juice, or a red fruit juice.
Any strongly brewed black tea adds the tannins you find in red wine and balances the tartnes of the verjus and the sweetness of the shrub.
INGREDIENTS
> 7 ounces of over-steeped black tea, chilled
> 3 ounces red verjus or organic tart cherry juice
> 1.5 ounces Blueberry, Elderberry or Red Grape shrub (syrup)
> 8-10 dashes All The Bitter Aromatic bitters (Your choice)
> 10 ounces of Apple Cider Vinegar
> 6 ounces of balsamic vinegar
Aromatic Bitters adds notes of oak barrel aging, and New Orleans bitters have more of a bold fruity flavor from cherries, hibiscus, and anise spice.

THIS IS HOW YOU DO IT!
FRUIT SHRUB RECIPE: Place 4 cups of blueberries, elderberry and/or red grapes in a mason jar or glass bowl. Add 2 cups cane sugar, 1 ounce of your favorite bitters, 2 tbsp. cracked black peppercorns, a pinch of salt. Muddle (mash) your mixture until it is juicy. Then, add 10 ounces of apple cider vinegar, 6 ounces of balsamic vinegar, and mix well. Once it has the consistency of liquidy jelly, cover and let sit in the refridgerator for 24-30 hours. The next day, take your shrup and strain it into another, clean container, making sure to get all of the delicious syrup into the container. Place into an air-tight bottle and refrigerate. Shrub can last several months and can be added to a variety of beverages, like sparking water, or ginger ale, for a robust beverage.

VERJUS:
I typically purchase a container of unfermented wine grape juice, which adds the tart grape flavor to your mixture. I have also used unsweetened cherry, pomegranate, or cranberry juice for a different flavor profile, and the same delicious boldness. Maybe start by mixing 3 ounces of the verjas into your fruit shrub. Taste and see if it pleases your palate. If you want a dryer wine flavor, add more of the verjas in the next batch. Relax and Enjoy!

Berry Blends for Non-Alcoholic Wine

Grape Juice Blends: Blending different types of grape juices can mimic the flavor profile of a Cabernet. Deep-colored grape juices like Concord or Alicante Bouschet can provide the base, while adding juices like Merlot or Syrah can add complexity and tannins. Experimenting with proportions and spices like black pepper or oak chips can further enhance the Cabernet-like experience.

De-Alcoholized Reversal: Cabernet

De-alcoholized Cabernet: This involves removing the alcohol from a fermented Cabernet using various techniques like vacuum distillation or reverse osmosis. The result retains the grape varietal characteristics, tannins, and some flavor compounds, but may lack the full depth of a traditional Cabernet.

The Essence of Botanicals in Cabernet Wine

Botanical Distillates: These NA drinks are made by distilling botanicals, like berries, herbs and spices, to capture their essence. Blending different botanical distillates can create a sophisticated beverage that evokes the aroma and flavor of Cabernet, without the alcohol.

Make a Delicious Splash of Cabernet Wine

Functional Mocktails: This approach focuses on creating a mocktail that provide similar health benefits to Cabernet. Adding ingredients like beetroot juice for antioxidants, pomegranate juice for heart health, and black tea for caffeine and tannins can create a healthy and delicious drink.