The New York Times: All the Tannins, None of the Alcohol

Read the full article by Florence Fabricant at The New York Times here: LINK

 

A bottle and glass of Joyus Non Alcoholic Cabernet Sauvignon on a table with sliced bread and olives

For those who observe a dry January, and even those who don’t but would like to cut back on the alcohol, there are a couple of new nonalcoholic reds that are satisfying. What distinguishes them is the presence of tannins, an element often lacking in red wines with alcohol removed but which add depth, complexity and presence. A Washington State cabernet sauvignon aged in American oak, from Jøyus, could handle a steak

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Read the full article by Florence Fabricant at The New York Times here: LINK