If just a few years ago non-alcoholic wine evoked only skeptical smiles from professionals, in 2026, it has become one of the fastest-growing segments in both the global and Russian markets.

What is No/Low? The term combines two categories of beverages:

• No (Non-alcoholic): Wines with an alcohol content of less than 0.5% (effectively alcohol-free).
• Low (Low-alcoholic): "Light" wines with an ABV ranging from 0.5% to 8%.

Why has this become mainstream right now?
1. Technological Breakthrough. Thanks to advanced methods like vacuum distillation and the Spinning Cone Column, producers have learned to remove alcohol while preserving the wine's terroir characteristics, aroma, and structure. This is no longer just "grape juice"; it is a complex, sophisticated wine.
2. Mindful Drinking. Gen Z and Millennials are increasingly prioritizing health and mental clarity. The ability to enjoy the ritual of wine tasting without the physiological effects of alcohol is a primary demand in 2026.
3. Gastronomy. Head sommeliers at top-tier restaurants are frequently including No/Low options in their tasting menus, allowing guests to enjoy perfect food pairings while remaining sharp and refreshed throughout the evening.

What are the prospects?
Market Growth: Analysts predict that by the end of 2026, the share of No/Low wines on urban restaurant wine lists could reach 15–20%.
Diversity: We will see an influx of sparkling wines (a category where the absence of alcohol is most effectively masked by carbonation), as well as serious dealcoholized reds made from Cabernet Sauvignon and Syrah.
New Skills: For a sommelier in 2026, proficiency in non-alcoholic selections is becoming a mandatory skill. Clients now want to know not only the region of origin but also the specific technology used for alcohol extraction.

How do you feel about No/Low wines?
Are you ready to trade your classic glass for a "light" version?