17 Jun From Skeptic to “Bolliever”: How Bolle Turned Me Into a Believer in Non-Alcoholic Wine

As a devoted wine lover, I have never been drawn to non-alcoholic wine. I respect that people choose not to drink wine for health, personal, or religious reasons, and I fully support having quality options for them.  I have long felt that if I am not drinking alcohol, I would rather reach for something that actually tastes good. I have had many delicious mocktails and creative non-alcoholic alternatives. I have never been a beer drinker, so I cannot comment on the quality of non-alcoholic beers. But non-alcoholic wine? I have shuddered at the thought.

Like many in the wine industry, I have been a skeptic. Non-alcoholic wines often lack the complexity, texture, balance, and depth I value in traditional wines. De-alcoholization can strip a wine of its soul. And too often, these wines lean off-dry or overly sweet.

But my bias, especially against non-alcoholic sparkling wine, was recently challenged in the best possible way. I tasted Bolle Sparkling Non-Alcoholic Wines.

I had received a few bottles of Bolle Sparkling Wines to try, but I let them sit on the counter. I was not in a rush to try them as my expectations were low. Then, while attending the London Wine Fair at the end of May, I came across the Bolle booth and met CEO Gary Read. I tasted through the lineup, and to my genuine surprise, had I not known they were non-alcoholic, I might never have guessed.

The Story Behind Bolle

Bolle was founded by Roberto Vanin, who grew up in Treviso, Italy, where family celebrations were marked by the joy of sparkling wine, affectionately called “bolle” (bubbles). Roberto studied Oenology and Chemistry at the University of Padova and spent years working in consumer goods before returning to his roots. His goal? To create an inclusive wine experience for everyone, any time of day or night. After three years of experimentation, Roberto invented and patented a unique de-alcoholization technique that is not used anywhere else in the world.

Bolle’s lineup includes:

• Sparkling Blanc de Blancs
• Sparkling Rosé
• Still White Chardonnay
• Spritz Classico

The wines are crafted from sustainably farmed Chardonnay grapes sourced from Spain’s La Mancha region. Once the base wine is made, it undergoes a state-of-the-art de-alcoholization process at Bolle’s facility in Germany. What makes Bolle different is its proprietary yeast, used during a second fermentation in tank (via the Charmat method, just like Prosecco). This yeast does not convert sugar to alcohol, allowing for texture and complexity without the booze.

The result? Wines with less than 0.5% ABV and only 3g/L of residual sugar. There is no cloying sweetness. These wines feel alive in the glass: bright, fresh, and elegantly balanced. They are complex and textured, reflected the terroir and true nature of the grapes.

Tasting Notes & Pairings

Blanc de Blancs ($32.99) – 73% Chardonnay, 25% Silvaner
Citrus and apple aromas with delicate toasty notes. Fresh, textured, medium-bodied, with medium acidity and a long finish.

Bolle Food Pairing Suggestions: 

• Lemon-Herb Roasted Chicken & Fennel Slaw
• Seared Scallops with Brown Butter and Hazelnuts
• Prosciutto-Wrapped Melon with Honey-Lime Drizzle
• Mushroom Risotto with Parmesan and Lemon
• Grilled White Fish with Mango Salsa

Sparking Rosé ($32.99) – 75% Chardonnay, 15% Pinot Noir, 10% Silvaner
Aromas of red berries, violets, and fresh herbs. A crisp minerality and a lingering finish.

Bolle Food Pairing Suggestions: 

• Oysters with Raspberry Granita
• Arugula & Strawberry Salad with Goat Cheese
• Roasted Duck with Cherry Balsamic Glaze
• Spicy Tuna Tartare with Avocado
• Strawberry-Rhubarb Tart with Pistachio Crust

Still White Chardonnay ($24.99) – 75% Chardonnay, 25% Silvaner
Stone fruit, apple, citrus, and floral aromatics. Medium body and acidity, with a lasting finish.

Bolle Food Pairing Suggestions: 

• Pan-Seared Sea Bass with Lemon Butter
• Pork Loin with Apple Compote
• Wild Mushroom and Truffle Risotto
• Herb-Crusted Cod with Warm Lentil Salad
• Baked Camembert with Honey and Rosemary

Spritz Classico ($24.99)
A non-alcoholic twist on the classic aperitivo with bitter orange and citrus notes. It is less sweet than Aperol and less bitter than Campari. Naturally fermented and only 60% of the calories of a typical spritz. Serve over ice with a slice of orange.

Final Thoughts

I’m still a wine lover. I still reach for a bottle with alcohol when I want the full experience, especially when pairing with food. But Bolle made me rethink what’s possible in the non-alcoholic category. These wines are textured, vibrant, and food-friendly. They don’t try to mimic wine; they are wine, just without the alcohol. I chilled the bottles that I had at home and enjoyed them in the afternoon, with and without food, and even while I was working!

I never expected to say this, but I’m officially a Bolliever in non-alcoholic wine.

If you want to try Bolle Non-Alcoholic Sparkling Wines, Chardonnay, and the Spritz and become a Bolliever, check out all of the restaurants across the United States and United Kingdom that carry it! You can also order it on the website.