"Tea makes a good basis for a wine proxy for a trifecta of reasons: it has a savoury character, it combines well with other flavours (botanicals, say) and, importantly, it contains tannins the polyphenols responsible for wine's grippy mo"
A non-alcoholic wine substitute should preserve the ritual of drinking from a bottle and glass while pairing well with food. Dealcoholised wines often rely on cheaper, intensively grown fruit and remove alcohol and flavour after fermentation, making them less satisfying as standalone drinks. A better proxy is a drink designed to be enjoyable without alcohol, such as kombucha made by fermenting sweetened tea with a scoby. Tea offers savoury character, blends well with botanicals and other flavours, and naturally contains tannins that mimic wine’s grippy mouthfeel. Tea-based fermented options can therefore provide a distinct alternative that still feels like wine time.
Read at www.theguardian.com
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