That may be beginning to change, though: On a wave of innovation and investment, many in the industry believe NA wine is-finally-gaining ground, with sales poised to grow more than 10 percent a year for the decade, according to Fact.MR.īoisson NYC co-founder Nick Bodkins. But as alcohol-free cocktails and beer have garnered the majority of the splashy headlines, wine has been something of a laggard in critical acceptance. NielsenIQ data estimates that off-premise sales of no- and low-alcohol products reached $3.3 billion in 2021. The alcohol-free drinks sector has been on a major growth spurt. “I actually ask for NA offerings at other restaurants, but it’s very rare they have what we have.” “It’s great to have such balanced offerings between NA and alcohol,” she says about finalizing the list. The success was so notable that Cardoso plans to expand the nonalcoholic offerings at Surf Lodge in Montauk this summer, adding multiple choices of NA rosé and more cocktails, a process she describes as exciting for the sheer number of options. “It’s actually for the people that drink.” “This product is out there, not just for the straight sober,” she says. She was often surprised at the demographics of people who ordered from her NA wine selections, which skewed younger than she would have expected, and were often patrons that she knew regularly drank alcohol but, for whatever reason, were taking a break. “It was me and my entire team-so think of 45 people who all drink, our industry people,” she says about tasting the wines. “They’re like, ‘Let’s check this out,’ and are like, ‘Oh, my God.’”Īs it turns out, Cardoso wasn’t the only one thinking about drinking less coming out of the pandemic-the alcohol-free portion of the Snow Lodge menu was a huge hit among patrons. “For après-ski I kept walking by tables and thinking, ‘I know that wine,’ ” she says. When she started imagining what having a no-alcohol (NA) selection would look like for the party-ready crowd in Aspen, she was thinking of just a few items-a couple of cocktails and a wine, perhaps-but quickly changed course to add a more substantial choice. “ exceeded all of our expectations,” she says of the products Boisson co-owner Nick Bodkins brought in, especially a sparkling alcohol-free rosé from German producer Leitz. | Photo by Eric MedskerĬardoso is no stranger to the nightlife scene-she’s the founder of New York’s Goldbar, partner in LAVO, and a partner and founder of the Surf Lodge in Montauk. I sincerely hope this blend transports you to the home of my winery, Maison Noir Wines.Leitz alcohol-free sparkling rosé at Boisson NYC. To complement, I chose to use the marionberry, a cultivar of blackberries bred in Oregon. I wanted to feature Pinot Noir juice as it is the red grape that defines the Willamette Valley. After beginning to make my own wine I gravitated to this region in Oregon that offers an American echo of the Burgundian wines that pair so seamlessly with most cuisines-high or low brow. I’m most impressed by the diversity between the different bottles, which all offer dynamic flavors, layered textures, and stunning nuances to manifest a similar experience to drinking wine.įor this collaboration, I drew upon the home of the second chapter of my career in wine-the Willamette Valley. I could only dream that something like Proxies would come along and totally change this undertaking. Our process to create this experience was pretty rudimentary as we cobbled together teas, tonics, sodas, and non-alcoholic wine to make different conceptions. When I was at Per Se in 2004, we wanted to be able to offer our non-drinking guests a similar experience to our wine pairing, and thus came up with the first fine dining non-alcoholic pairing for each course. I think a lot of times people forget that being a sommelier encompasses all beverages, not just wine.
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