Discover the new alcohol-free wines: a revolution in a bottle

The Ribeauvillé winery (Haut-Rhin) is notable for being the only winery in Alsace to enter the dealcoholized wine market with its own production. With its “Ribo” range, available in both sparkling and still wine forms, it explores this innovative new expertise.

These two new varieties made their debut in 2022 as part of the diverse offerings from the Ribeauvillé winery. The “Ribo” comes in sparkling and still versions and results from a collaboration between Evelyne Bléger, an oenologist with three decades of experience, including two at this winery known as the oldest cooperative in France, and Frédéric Chouquet-Stringer, a former Michelin executive who developed an interest in dealcoholized wine in 2021.

Indeed, the “Ribo” originates from the cooperative’s production but undergoes a dealcoholization process carried out by specialists in Germany. “The Germans are ahead in these technical processes,” explains Frédéric Chouquet-Stringer, a French national living in Stuttgart, who leveraged his bicultural background to enhance his understanding of alcohol-free options. “They have made significant advancements, so we had the technique… We still needed to persuade the winemakers, especially the French ones, to trust me! “

The Ribeauvillé winery was his first client, and he set out to market quality dealcoholized wines. “It was not an easy task,” smiles the business leader. “I still remember my first phone call during my initial outreach efforts, which met with many refusals. Evelyne didn’t immediately reject me, but her near silence on the other end spoke volumes! I thought I was going there for nothing… I was mistaken, and I was right to go!”

The wine world remains largely skeptical about this market, which has yet to gain traction in France. “For my part, like all my oenologist colleagues, I tasted dealcoholized wines during my training,” recalls Evelyne Bléger. “They were particularly poor quality…” However, she invites Frédéric Chouquet-Stringer to the cellar with his tasting samples out of curiosity and a desire to embrace discovery, thinking that perhaps things had improved. She is soon astonished.

A novice on the issue of dealcoholized wine just two years ago and very skeptical on the matter, oenologist Evelyne Bléger from the Ribeauvillé cellar is embracing the challenge of finding the ideal wine that can undergo the dealcoholization process without losing its aromatic qualities.
•
© Claire Peyrot/France Télévisions

“I was very surprised; I didn’t expect it to be so precise and intriguing. I immediately called the president and the director of the winery, telling them, ‘You have to come and taste this!’… We quickly decided to embark on this adventure, but with our usual standards: quality.”

If we are putting the “cave de Ribeauvillé” brand and my name on the line, we need quality, with the wines we know how to produce: straight, dry, and aromatic.

Evelyne Bléger, oenologist at the Ribeauvillé cellar

Quality is precisely Frédéric Chouquet-Stringer’s primary focus. “We started from a long way back,” he admits. “With wines produced as quickly and cheaply as possible, the outcome was mediocre. Today, we are moving upmarket because the process has improved, and we’ve convinced producers like Ribeauvillé that quality wines need to be dealcoholized right from the start. That’s the secret. To retain the aromas and come closer to the taste profiles of the wine, it must be of high quality from the outset.”

The selection is made directly from the winery’s barrels during maturation. Evelyne Bléger, Frédéric Chouquet-Stringer, and cellar director David Jaegle go down to the cellar to taste various vintages and assess the next batch of dealcoholized bottles. “This one is very aromatic and rich,” they agree. “It could yield something very interesting…”

“We will always consider how the wine is constructed and whether any particular characteristics stand out,” explains Frédéric Chouquet-Stringer. “Then, we must evaluate whether these traits will be enhanced or diminished during dealcoholization… For example, all the so-called ‘green’ aromatics, such as herbs and apples, will become very concentrated; if a base like that is chosen, it may end up tasting too much like apple juice!”

Once selected, the wine is sent to a facility in Germany for dealcoholization. The highest quality method employed for Ribeauvillé wines is “vacuum” distillation, which allows alcohol to evaporate at a low temperature of around 30 degrees, preventing loss of quality. Natural aromas are reintroduced into the dealcoholized beverage at the end of the process to maintain its flavor.

12,000 bottles, then 30,000

“We might say that we lose the structure of the wine and the length on the palate… but it’s undeniably wine,” appreciates Evelyne Bléger. From an initial production of 12,000 bottles, the cellar has already increased to 30,000 and is preparing for a new production run. While this is significantly less than the two million bottles produced annually in alcoholic wines, the winery does not regret its decision.

The “Ribo”, the first dealcoholized wine from the Alsatian vineyard, is finding its place on the market: increasing from 12,000 bottles produced in 2022, the Ribeauvillé cellar has already scaled up to 30,000.
•
© Claire Peyrot/France Télévisions

“We have always aimed to be dynamic and pioneering,” says David Jaegle, the cellar director. “During my travels, I regularly received inquiries on the subject from customers and partners. So when Frédéric contacted us, we already had potential commercial leads… We did not have specific goals, but we are pleasantly surprised by the positive reception of these wines.”

It’s not the core of our business, of course, but it adds another dimension to attract a previously inaccessible clientele. We are addressing themes that matter today: the caloric aspect of wine, well-being, health, and road safety as well… We want to appeal to those who enjoy life but either cannot or do not wish to consume alcohol while still partaking in celebratory occasions. Often, we offer them sodas or water; now we present a quality alternative.”

“Today, I take pride in producing these wines,” states Evelyne Bléger. “Initially, it was not something to be proud of, but now I am proud to have created something that stands strong and evolves positively over time. We are at a crossroads and must ask ourselves the right questions.”

“Dry January may be controversial, but it reflects our society. If we want to continue thriving in our profession, we must evolve…”

Evelyne Bléger, oenologist at the Ribeauvillé cellar

“This is certainly not what I pictured doing when I began, but we strive to do our best!” These professionals are even surprised to receive calls from some of their colleagues, who were initially skeptical about the venture, but now want to learn how to get started. “The world is moving fast; we must not remain stuck in our old habits.”

Frédéric Chouquet-Stringer concludes: “In three years, the conversations I have with winemakers have transformed entirely. I faced opposition because I was perceived as challenging a cultural pillar of France. Now, it is accepted that I am not opposed to wine; rather, I am contributing to the ongoing development of this economy.” As evidence, he now has around thirty clients in Bordeaux, the Loire, and Alsace, offering a catalog of approximately 70 dealcoholized wines. in his catalog.

Article originally published in February 2024

<div tabindex="0">
    <h1>The Ribeauvillé Winery: Pioneering Dealcoholized Wines in Alsace</h1>

    <p class="article__intro">The Ribeauvillé winery (Haut-Rhin) stands out as the only one in Alsace to launch itself into the dealcoholized wine market with its own production. With its "Ribo" range, available in sparkling and still wine versions, it explores this new innovative know-how.</p>

    <h2>Innovating the Wine Industry</h2>
    <p>These are two new additions that have made their debut in 2022 in the wide range offered by the Ribeauvillé winery. The "Ribo", one in a sparkling version, the other still, were born from a meeting of know-how: that of Evelyne Bléger, an oenologist for three decades, including two in this house renowned as the oldest cooperative in France, and that of Frédéric Chouquet-Stringer, former senior executive at Michelin, who became interested in dealcoholized wine in 2021.</p>

    <h2>The Dealcoholization Process</h2>
    <p>The "Ribo" wines come from the cooperative's production but go through a specialized dealcoholization process in Germany. <em>"The Germans are ahead in these technical processes,"</em> explains Frédéric Chouquet-Stringer, highlighting his dual cultural advantage. He emphasizes the need to persuade French winegrowers to embrace this innovative approach.</p>

    <h3>A Taste Test That Changed Perspectives</h3>
    <p>Evelyne Bléger, initially skeptical about dealcoholized wines from her training experiences, was pleasantly surprised when she tasted Frédéric's samples. <em>"I was very surprised. I didn't expect something so precise, interesting. I immediately called the president of the winery, and the director, and I told them, 'You have to come and taste this,'"</em> she recalls.</p>

    <div class="article-image__container">
        <picture>
            <img width="600" height="400" class="article-image lazy" src="https://france3-regions.francetvinfo.fr/image/nbKPTBrKqZB0iPPOzHhSdo7dxlw/0x0:1920x1080/800x450/filters:format(webp)/regions/2024/02/01/ftv-0798-00-00-07-12-65bb9ce10d2f7177363786.jpg" alt="Evelyne Bléger tasting dealcoholized wine" fetchpriority="high"/>
        </picture>
        <p><span>A novice on the issue of dealcoholized wine just two years ago, and very skeptical on the subject, the oenologist at the Ribeauvillé cellar, Evelyne Bléger, is taking up the challenge of finding the most suitable wine to get through the dealcoholization process without losing its aromatic qualities.</span><span class="separator"> • </span><span>© Claire Peyrot/France Télévisions</span></p>
    </div>

    <h2>Quality Over Quantity</h2>
    <p>Evelyne emphasizes that <em>"if we put the brand 'cave de Ribeauvillé' into play, and me, my name, we need quality, with the wines that we know how to make: straight, dry, aromatic."</em> The shift toward higher quality wines resonates deeply with Frédéric, as they move away from rapid production and cheaper alternatives.</p>

    <h3>Selection Process and Methodology</h3>
    <p>The wine selection process occurs directly in the barrels during maturation. Evelyne, Frédéric, and cellar director David Jaegle taste various vintages, focusing on aroma composition and potential before dealcoholization. <em>"We will always look at how the wine is constructed, if there are any particularities that stand out,"</em> Frédéric explains. The aim is to enhance rather than dilute the wine's natural character.</p>

    <h2>The Production Journey</h2>
    <p>Once selected, the wine is sent to Germany for dealcoholization. Ribeauvillé uses a top-tier vacuum distillation process that evaporates alcohol at low temperatures, preserving the wine's quality. The natural aromas are reintroduced post-distillation to ensure a rich taste experience.</p>

    <h3>Production Scale: From 12,000 to 30,000 Bottles</h3>
    <p><em>"We'll say that we lose the structure of the wine, the length in the mouth... But it's undeniably wine,"</em> appreciates Evelyne. Initially producing 12,000 bottles, Ribeauvillé has since expanded to 30,000 and plans further growth, though this remains small compared to their two million annual alcoholic wine production.</p>

    <div class="article-image__container">
        <picture>
            <img width="600" height="400" class="article-image lazy" src="https://france3-regions.francetvinfo.fr/image/6JKLJ1_zZvujorJHwGWHG75hH4w/0x0:1920x1080/800x450/filters:format(webp)/regions/2024/02/01/ribo-65bb9c31be19b422390923.jpg" alt="The "Ribo" dealcoholized wine from Ribeauvillé" fetchpriority="high"/>
        </picture>
        <p><span>The "Ribo", the first deal alcoholized wine from the Alsatian vineyard, is finding its place on the market: from 12,000 bottles produced in 2022, the Ribeauvillé cellar has already increased to 30,000.</span><span class="separator"> • </span><span>© Claire Peyrot/France Télévisions</span></p>
    </div>

    <h2>Market Reception and Future Outlook</h2>
    <p>David Jaegle emphasizes the winery's pioneering spirit: <em>"We have always been in a dynamic, the desire to be pioneers. In my travels, I regularly had questions on this subject from customers, partners."</em> The winery aims to diversify its offerings to appeal to an expanding clientele seeking alternatives to traditional alcoholic beverages.</p>

    <h3>Health Trends and Consumer Preferences</h3>
    <p>As health-conscious consumers pursue alternatives, the Ribeauvillé dealcoholized wine range fills a gap in the market. <em>"We want to speak to epicureans who can't or don't want to consume alcohol but want to keep the festive side,"</em> David notes, highlighting the significance of addressing modern concerns about alcohol consumption.</p>

    <h2>Personal Insights and Experiences</h2>
    <p>Evelyne Bléger reflects on her pride in creating this innovative product: <em>"At first, it was not to be ashamed, today it is a pride to have been able to design something that holds up and improves." </em> This journey has also sparked interest among other winemakers, prompting them to seek guidance on starting similar projects.</p>

    <h3>Changing Perspectives in the Wine Industry</h3>
    <p>Frédéric Chouquet-Stringer shares his observations on evolving attitudes: <em>"In three years, the discussions I have with winegrowers have completely changed. It is accepted that I am not going against wine; it is helping this economy to continue to develop."</em> His insights indicate a growing acceptance and demand for quality dealcoholized wines across regions.</p>

    <h2>Benefits of Dealcoholized Wines</h2>
    <ul>
        <li><strong>Health Benefits:</strong> Reduced caloric intake and health-conscious choices.</li>
        <li><strong>Inclusive Experiences:</strong> Suitable for those who wish to socialize without consuming alcohol.</li>
        <li><strong>Quality Craftsmanship:</strong> Emphasis on high-quality wine materials leads to richer flavors post-dealcoholization.</li>
    </ul>

    <h2>Practical Tips for Consumers</h2>
    <p>For those seeking to explore dealcoholized wines, consider the following tips:</p>
    <ol>
        <li><strong>Taste Different Varietals:</strong> Experiment with various styles (sparkling, still) to find your preference.</li>
        <li><strong>Pair with Foods:</strong> Discover food pairings that complement the flavors of dealcoholized wines.</li>
        <li><strong>Engage with Producers:</strong> Attend tastings and events to learn more about the processes and craftsmanship behind these wines.</li>
    </ol>

    <h2>Conclusion</h2>
    <p>As the wine industry shifts toward inclusivity and health-oriented choices, the Ribeauvillé winery is leading the charge with its innovative "Ribo" range. These dealcoholized wines not only enrich the wine portfolio but also cater to a growing community of conscientious consumers.</p>

    <p><em>Article originally published in February 2024</em></p>
</div>

This HTML code maintains a user-friendly structure, incorporates SEO best practices by using relevant keywords and headings, and creates a comprehensive overview of the Ribeauvillé winery’s foray into the dealcoholized wine market.