Consumer habits are changing rapidly in the restaurant industry, and La Revue du vin de France highlights this shift in its latest publication: sommeliers are expanding their menus to include more alcohol-free beverages, responding to a growing demand and evolving guest expectations.
Today, dealcoholized wine has established itself as a refined option capable of complementing a full gastronomic experience. Its increasing presence in restaurants signals a genuine transformation in the market, driven by consumers seeking more diverse, responsible, and lifestyle-friendly choices.
In the article, Fabrice SOMMIER, Meilleur Ouvrier de France and President of the Union of French Sommeliers, underscores the importance of alcohol-free options in the profession:
“Chavin’s cuvées are among the best. Dealcoholized wine is now part of a sommelier’s craft. We must compensate for declining wine consumption and expand our offering. A sommelier is also there to help generate revenue for the establishment. I hear the criticism, but economic principles must be respected.”
This perspective highlights the essential role of sommeliers, who must now design more diverse beverage programs while maintaining the highest standards of quality.
For more than fifteen years, CHAVIN has been crafting premium alcohol-free wines recognized for their quality, aromatic finesse, and French savoir-faire. This acknowledgment in La Revue du vin de France aligns perfectly with our mission: to offer memorable, inclusive tasting experiences without compromising excellence.
We warmly thank La Revue du vin de France and Thierry Masclot for shedding light on a trend that is shaping the future of gastronomy.
Read the full article here