Among the many trends shaping the beverage world, the low- and zero-alcohol movement stands out as one of the most significant. In Argentina—a country known for its climate that often results in medium to high-alcohol wines—this trend is only just beginning to take root. While several launches are planned this year, Domaine Elena de Mendoza’s offerings are undoubtedly among the most accomplished. Last week, this groundbreaking brand from the Catena Institute of Wine—a hub for innovation and development—introduced four sparkling wines.
These include “Blonde” and “Brunette,” two alcohol-free options (containing 0.3% and 0.4% ABV respectively, which qualify as alcohol-free under Argentine law) infused with botanicals and spices. Additionally, “Uco Mineral N.7” and “Uco Stone N.7” are low-alcohol sparkling wines (7% ABV) based on Chardonnay, the former dry and the latter sweet.
To learn more about this project, we spoke with Agustín Silva, the winemaker behind Domaine Elena de Mendoza and the master distiller at the Catena Institute of Wine.
What do you believe is driving the global popularity of low- and zero-alcohol wines?
Consumers are opting for low- or zero-alcohol beverages for practical reasons: they might need to drive, continue working after lunch, or are simply preparing a barbecue and prefer to avoid alcohol early on. These and many other scenarios lead wine enthusiasts to seek alternatives that offer a similar taste and feel, but without alcohol,” Silva explained.
How was Domaine Elena de Mendoza developed?
This idea emerged years ago when Elena, Laura Catena’s mother, mentioned wanting a delicious wine without alcohol. Laura found the idea amusing at the time, but it stayed with her. Eventually, she presented the challenge to the Catena Institute of Wine, sparking a lengthy journey of research and experimentation.
The development process included trips to Denmark to study beer dealcoholization technology and Spain for further inspiration. Meanwhile, in Mendoza, hundreds of trials were conducted in labs and vineyards—experimenting with harvest timing, fermentation, verjus, and must. After years of trial and error, two options finally met Laura Catena’s approval.
The results were two unique creations: a non-alcoholic sparkling wine made from early-harvest Chardonnay with botanical infusions, branded as “Blonde” and “Brunette,” and a low-alcohol sparkling wine (7% ABV), branded as “Uco Mineral” and “Uco Stones.”
Why sparkling wines?
Over the years, we discovered that bubbles are the only way to mimic the sensation of alcohol, thanks to the mouthfeel they provide. In the case of the alcohol-free versions, Blonde and Brunette, botanicals with their bitterness and slight spiciness enhance this perception, creating an experience similar to that of traditional wine.
How do you envision these sparkling wines being consumed?
All four options are incredibly versatile. Blonde and Brunette, with their botanical infusions, are perfect as pre-meal aperitifs or alcohol-free vermouths. We recommend serving them over ice with a slice of lemon (Brunette) or orange (Blonde). They’re also ideal for lunch or when driving afterward.
Meanwhile, the low-alcohol sparkling wine, Uco Mineral, pairs excellently with seafood, acidic and spicy dishes, or complex flavors. Uco Stones shines with intense cheeses, sweet dishes, sweet-and-sour cuisine, Asian flavors, and more.
