Non Alcoholic Drink & Cheese Pairings

ARE YOU SOBER CURIOUS?

Whatever the reason, there’s no denying the growing awareness of booze-free drink options beyond the sweet mocktail.
 
Having tried many, many variations of alcohol-free beer, wine and spirits what you’ll notice most is the radically different mouth-feel. They just don't have the same weight in the mouth that alcoholic versions do - you can't alter basic chemistry. That said, here are some tried and true recommendations with a cheese pairing to enjoy.

NON 0% ALCOHOL BEVERAGES
Made here in marvellous Melbourne, these are not mere soft drinks but carefully crafted non-alcoholic lightly sparkling beverages for the discerning palate. 

NON 2 - Caramelised Pear & Kombu

It’s autumn, late afternoon light streams through your window. You’ve cored some pears and put them on to slow-cook with some ginger, cardamom, star anise, clove, vanilla and peppercorns. An intoxicating aroma begins to fill the room.
Snap your eyes open, it was only a dream. You are actually drinking one of new carbonated infusions from NON.
Goes well with -nutty, earthy semi hard or hard cheese such as Marcel Petite ComtéOnetik Ossau Iraty or Cashel Shepherd’s Store

NON 5 - Lemon Marmalade & Hibiscus 

This is a summer’s day in a glass. Keep your rosé wine (almost) and serve us a large glass of this sparkling delight over ice! The fruity sweetness of hibiscus, lemon verbena, lemongrass, lemon myrtle, preserved lemon (think we’ve got all the lemons in there now) and peppermint is juxtaposed beautifully by liquorice root, citra hops & salt (which we challenge anyone to individually name without reading the label).
It’s another yes to this infused, carbonated, 100% natural/0% alcohol beverage from NON.
Goes well with -Rich, white mould cheeses such as Brillat Savarin or Le Dauphin Double Crème

NON 6 - Tomato Water & Basil

Do you remember the early 2000s dinner party starter that was tomato consommé? You roughly chopped the tomatoes and aromatics then salted and hung it all in a muslin cloth overnight. It was not long after we all discovered verjuice. No? Just us then?
Anyway, this non-carbonated infusion brings to mind those almost salty wines and sherries that are a perfect umami-laden aperitif. Roasted peppers, tomatoes, basil, celery seed, coriander seed and the right amount of salt makes this zero percent beverage a real winner.
Goes well with Give us a few plump olives, some cured meat and a wedge of hard cheese and we’re happy campers.

Sobah Pepperberry IPA

Thanks to the hoppy IPA base and the spice of Australian Native pepperberries, this IPA has great depth of flavour. Apparently it is rich in antioxidants and vegan friendly but what really counts is that it's a great sub in that actually tastes like craft beer.
Goes well with a classic French Camembert such as Le Conquérant Camembert

Brunswick Aces Spades Sapiir

Similar to a London Dry gin, this is infused with a range of botanicals including green cardamom, lemon myrtle and Tasmanian pepperberry. Make an old school G&T with Fever-Tree tonic and some fresh citrus peel from the backyard pots. A large ice cube in fancy glass and things are looking better already.
Goes well with double down on the fragrant Mediterranean vibes with some Fleur du Maquis

UpFlow Stout

This stout brings together all the delightful roasty, toasty flavours of malt with a backbone of bitter chocolate/coffee. As seems to be the case with alcohol-free beer, the head dissipates quickly but don't worry there is plenty of flavour to keep you entertained.
Goes well with  a rich creamy blue cheese such as Roquefort, Bleu d'Auvergne 

Lyre’s American Malt

Whiskey is great, there's no denying that and this is a fair approximation of it. The vanilla and herbal notes provide a welcome addition to winter drinking. Mixed with a nice dry ginger ale, it’s easy drinking or make a Mint Julep if you're feeling particularly fancy.
Goes well with L'Amuse Signature Gouda

Wine

Here's the bad news - it's a no. Wine needs some acidity and most de-alcoholised wines are too soft, and occasionally even too sweet. Tannins not only give wine bitterness but also body. Of the handful tried, none worked.

Many of the alcohol-free options are sparkling and that's probably something to do with carbonation's influence on the mouthfeel.
If you do find a good wine, let us know. We'd love to add it to our recommendations.
It's good to know that alcohol need no longer be a default position.

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