The allure of zero-proof bubbles lie in their collectability and aging potential, akin to vintage Champagne.

As an enthusiast of wine, discovering novel cuvees and tasting unique brews intrigue me. But there are days when my bodily systems crave a respite. However, quite a few non-alcoholic beverages fail to cater to my taste buds, relegating me to settle for sips of tea, or even plain water.

A similar vacuum was observed by Maggie Frerejean-Taittinger. Having spent a significant part of her professional life leading the international endeavors of the Michelin Guide and visiting global foodie hotspots, she found the choices wanting during her pregnancy. She found her glass often unfulfilled, as the non-alcoholic options failed to match up to the stellar courses she savored.

“From the perspective of someone who is fond of wines, adores Champagne – fortunate because my spouse happens to be a vintner – and savors the fine art of pairing, it felt as if my experience was falling short,” shares Maggie.

So in 2019, she collaborated with her spouse, winemaker Rodolphe Frerejean-Taittinger, and Constance Jablonski to introduce a sophisticated, Champagne-like drink: French Bloom. The fizzing wine brand’s Le Blanc and French Bloom Le Rosé – all non-alcoholic, captivated enthusiasts by providing the effervescence and precision of French fizzing wine while staying firmly in the non-alcoholic arena (all bottles have 0.0% ABV).

The French house has now introduced its latest product: a vintage-dated non-alcoholic sparkling wine.

La Cuvee encapsulates the character of a vintage Champagne in a non-alcoholic form.

La Cuvée Vintage Blanc de Blanc 2022 (available for $119 or €109) is masterfully created to complement gastronomy, drawing inspiration from well-matured Champagnes and wines from Jura—wines that feature complexity and particular flavor design.

Want a high-quality non-alcoholic wine? Consult Frerejean-Taittinger, the brains behind Chef de Cave at Frerejean Frères, an independent Champagne House. He is a pro at maturing Champagnes for up to a decade, and also runs Coutanseaux Aîné in Cognac.

However, aging a non-alcoholic sparkling wine poses a challenge. French Bloom, therefore, has to replicate aging through sourcing and the process. Their La Cuvée was created using Chardonnay from a few vineyards in Languedoc, which according to Rodolphe, is the capital of natural wine.

He further explains that they need to maximize their still wines to an extreme level for the flavors and nuances to outlast the dealcoholization process. This procedure removes the alcohol and dampens the flavors and aromas of the wine.

“We had to develop a wine that had a high alcohol content, even a couple of weeks before harvesting,” he notes. “Our challenge was also with acidity since we couldn’t rely on Champagne’s cool climate. We achieved the needed acidity by harvesting earlier and re-acidifying the wine through classic methods like acid tartrate. We’ve remained natural all the way—every product is 100% organic and lacks sulphites and preservatives.”

The zero-proof sparkling wine is full of golden bubbles.

Using low-temperature vacuum distillation, the brand conducts three rounds to carefully and gradually take away the alcohol content from the wine until it reaches 0.0% alcohol. The complete absence of alcohol is a significant aspect, enabling pregnant women or people aiming for sobriety to enjoy without any worry.

Interestingly, a large portion of the brand’s core customers are not abstainers, but are discerning consumers enjoying a temporary pause whether for an evening or a lunch. As Rodolphe emphasizes, “80% of our customers are flexi-drinkers: they drink wine, they drink Champagne, and sometimes they don’t drink at all—they just moderate, When you drink fine wine, the alcohol content is secondary—it’s about the flavor.”

The resulting blanc de blanc presents a mature and rich flavor profile, boasting robust aromas and layers of flavor rarely found in zero-proof wines. It has a honey-like color, with a fresh rhubarb tang and appealing hints of umami and dried apricot, contributing to its profound complexity. Only 17,000 bottles will be available.

At present, the main offerings of French Bloom are served on high-end airlines such as La Compagnie and can be found in 32 countries. Their wines are also enjoyed at Michelin-starred eating establishments like Jungsik in New York and Cheval Blanc in Paris, as well as at renowned culinary venues like the Ritz in Paris, The Carlyle, and the Beverly Hills Hotel. They also feature at events such as Coachella. Their efforts are well-received within the wine sector too, with Jean-François Moueix of Petrus being an early investor in the company.