At the **Wine Paris 2026** event, the "Be No" pavilion, focused on alcohol-free beverages, attracted 64 exhibitors from 13 countries — a record for the fair. This reflects a growing interest in alcohol-free wines, which have seen a 20% increase in consumption between 2021 and 2023, with over 32 million liters sold. In 2024, sales increased by 12.7% in volume. According to the **So Wine 2025** barometer, 17% of the French now declare having consumed alcohol-free wine, an increase of seven points in one year. Alcohol-free wines are not only for those who abstain from alcohol. About 80% of consumers also drink alcohol, but they aim to reduce their intake without losing the social and sensory experience that wine provides. The goal of those promoting alcohol-free wine is to offer a complementary range of products, either for the same consumers or for those who avoid alcohol for medical, religious, or personal reasons. The process of removing alcohol from wine involves either membranes that separate part of the alcohol or vacuum evaporation. The membrane method, which uses nanofiltration or reverse osmosis, better preserves aromas but does not allow for complete alcohol removal. The most common technique is vacuum distillation, where alcohol evaporates at a low temperature (around 40 °C), minimizing changes to the wine. A more advanced version is the rotating cone column, which allows the extraction of a first fraction rich in aromas, which are then reintroduced into the wine after alcohol removal. Alcohol plays a key role in the sensory composition of wine, acting as a binder between various components. Removing it disrupts the chemical and sensory balance, often causing a disharmony in taste, particularly in red wines, between acidity, bitterness, and astringency. The loss of alcohol also leads to the disappearance of some aromas, as the most volatile aromatic molecules often have properties similar to ethanol. When ethanol is removed, some of these compounds also escape, affecting esters responsible for fruity notes and certain terpenes that contribute to floral or citrus aromas. To compensate for these losses, winemakers try to restore balance by adjusting acidity, texture, or selecting specific vintages for de-alcoholization. The quality of the final product depends on the initial winemaking process, the composition of the grapes, and the skill used after removing ethanol. Not all wines are equally suited to de-alcoholization. Reds are generally the most challenging to reproduce, often resulting in a hollow and short mouthfeel, which is unexpected for red wines. This difficulty is linked to the role of tannins, as removing alcohol, which contributes to a wine's "fat" or richness, intensifies the perception of tannins and increases acidity. In contrast, some white and sparkling wines handle the process better, offering a refreshing quality that aligns with the characteristics of alcohol-free beverages. Despite the challenges, the quality of alcohol-free wines is improving rapidly, partly due to the increasing quality of wines intended for de-alcoholization. At **Wine Paris**, one of the most impressive de-alcoholized red wines had aged for twenty years before undergoing the process, preserving an astonishing aromatic complexity. This wine came from Austria, highlighting the growing international interest in this product category.