For mocktail lovers, the devil is in the details. A great mocktail isn’t just about fresh fruit and clever syrups; it needs a base with structure, acidity, and flavor depth. Non-alcoholic wines (sometimes called dealcoholized wines or alcohol-removed wines) fit that bill beautifully.
They provide the aroma, tannic backbone, and mouthfeel of wine without the buzz, making them ideal for complex, grown-up mocktails. Below, you’ll find a guide to the best styles and examples of wines, plus tips and mocktail recipes that let them shine.
Why use non-alcoholic wine in mocktails?
Non-alcoholic wines give mocktails a provenance and complexity that soda or plain juice can’t match. They provide:
Acidity and balance — important for brightening and lifting flavors.
Aromatic complexity — floral, fruity, or herbal notes that layer with other ingredients.
Body and tannins (in reds) — which help a drink feel substantial and adult.
Low sugar options — many non-alcoholic options aren’t cloyingly sweet, so they mix well without making the cocktail a dessert.
Think of wine as you would a good stock in cooking: it’s the flavor foundation that makes everything else pop.
Top styles to try (and how to use them)
Sparkling non-alcoholic wines
Sparkling wines are the easiest way to add fizz and elegance. They range from bone-dry to slightly fruity. Use them in place of Champagne or prosecco in classics like the Mimosa or French 75, or to top a fruity or herbal base for a celebratory mocktail.
Great for: Spritzes, light brunch mocktails, celebratory pours.
Crisp white non-alcoholic
Look for non-alcoholic Sauvignon Blanc or Grüner-style bottles for zippy acidity and herbaceous notes. These are perfect as a base for citrus-forward mocktails or herbaceous constructions with basil, mint, or tarragon.
Great for: Collins-style drinks, citrusy mixes, and herbaceous highballs.
Aromatic non-alcoholic whites
Some alcohol-removed whites emphasize floral and stone-fruit aromatics (think Riesling or Viognier profiles). They’re excellent when paired with floral syrups, elderflower liqueur alternatives, or chamomile.
Great for: Floral mocktails, dessert-style sips, and light aperitifs.
Rosé non-alcoholic
Rosé brings bright red-berry flavors and often a refreshing acidity. Because it sits between white and red, rosé is incredibly versatile in mocktails: it pairs well with citrus, ginger, and berry purées.
Great for: Summer spritzes, berry blends, and brightly colored cocktails.
Light red non-alcoholic wines
Non-alcoholic reds often mimic Pinot Noir or Gamay in a lighter expression, with red fruit, earth, and subtle tannins. These work well in deeper-flavored mocktails, think blackberry shrub, spiced syrups, or rosemary-infused creations.
Great for: Low-ABV takes on sangria, shrub-based cocktails, and warm spiced drinks.
Full-bodied non-alcoholic reds
Some products aim for barrel-aged, tannic profiles. They’re richer and can substitute for fortified wines in certain recipes. Use sparingly in mocktails that need a big, structured element.
Great for: Mocktails with chocolate, coffee, or heavy spice notes.
Mocktail recipes that shine with non-alcoholic shop
Here are three easy mocktails that show off wine:
- Rosé & Ginger Spritz
- 4 oz non-alcoholic rosé
- 1 oz fresh lemon juice
0.5 oz ginger syrup (equal parts sugar and water simmered with fresh ginger)
Top with chilled sparkling non-alcoholic wine or soda water
Build in a glass over ice, stir gently, and garnish with a thin lemon wheel and a candied ginger slice.
2) Citrus Sauvignon Mock Collins
3 oz non-alcoholic Sauvignon-style white
1 oz fresh grapefruit juice
0.5 oz lime juice
0.5 oz honey syrup (1:1 honey to water)
Soda water to top
Shake the juices and syrup with ice, strain into a Collins glass over fresh ice, top with soda water, then float the non-alcoholic white on top or stir lightly for integration. Garnish with a sprig of mint.
3) Blackberry & Red Wine Shrub
3 oz non-alcoholic light red
1 oz blackberry shrub (see below)
0.5 oz fresh lemon juice
Club soda to top
Build in a rocks glass over ice, top with soda, and garnish with a blackberry and rosemary sprig.
To make a quick blackberry shrub: combine 1 cup blackberries, 1 cup sugar, and 1 cup apple cider vinegar. Muddle berries and sugar, let sit overnight in the fridge, strain through a fine mesh and store. Adjust sweetness with water if needed.
Pairing tips and mixing tricks
Balance is king. Non-alcoholic wines can have less perceived sweetness than their alcoholic counterparts. Taste and adjust acidity or sweetness (via simple syrup, honey, or agave) to your preference.
Enhance aromatics. Add a dash of bitters (there are alcohol-free bitters available) or herbal tinctures to give extra perfume without alcohol.
Don’t overcook the fruit. Fresh fruit purées and juices retain brightness that complements the wine base. If you cook fruit down into syrup, finish with a splash of acid to revive the flavors.
Mind the mouthfeel. If your wine feels thin, add texture with a small amount of glycerin (food-grade), a splash of white grape juice, or a silky syrup like gomme syrup.
Chill and aerate. Dealcoholized wines can sometimes feel muted; chilling and giving a little air (a quick pour between two glasses) wakes up the aromatics.
What to look for on the label
Labels on wines might read “dealcoholized,” “alcohol-removed,” or “0.0% ABV.” Look for:
Acidity statements (e.g., “crisp, citrus”) if you want a bright base.
Varietal or style (e.g., “Sauvignon Blanc style,” “Rosé”) to match your desired flavor profile.
Low sugar or “dry” if you’re avoiding sweet mocktails.
Tasting notes — helpful for pairing: floral, herbaceous, stone fruit, berry, spice, etc.
Closing glass
Non-alcoholic wines let mocktail lovers craft sophisticated, layered drinks that feel intentional and celebratory. Whether you’re throwing a brunch, hosting a party, or just want a grown-up drink with no hangover, these wines offer a powerful toolkit: freshness, structure, and aromatic complexity.
Start with a sparkling or crisp white for simple spritzes, experiment with rosé for bright, fruity mixes, and bring in light reds when you want depth and tannin. With the right bottle and a few quality mixers, mocktails can be just as nuanced and delicious as any cocktail, and just as memorable.
