Taipan wrote: Sat Feb 07, 2026 7:31 am
Never found any of the 0% reds to taste like anything other than Riebna. All very sickly. I think the least offensive, bit still not good, was Mcguigan Zero Shiraz.
In case this is a factor for you, we found out a lot of the 0% wines have a higher sugar content than their alcoholic counterparts due to high use of grape concentrates.
I think that was the difference with the French ones I mentioned, they're sticking with traditional methods - and the process isn't cheap. IIRC a woman running one business that was featured said they're successful - because they're drinkable - as a result they're beating the downturn in the wine industry.
Ah. Here y'go. Low temperature vacuum distillation is the trick.
Taipan wrote: Sat Feb 07, 2026 7:31 am
Never found any of the 0% reds to taste like anything other than Riebna. All very sickly. I think the least offensive, bit still not good, was Mcguigan Zero Shiraz.
In case this is a factor for you, we found out a lot of the 0% wines have a higher sugar content than their alcoholic counterparts due to high use of grape concentrates.
I think that was the difference with the French ones I mentioned, they're sticking with traditional methods - and the process isn't cheap. IIRC a woman running one business that was featured said they're successful - because they're drinkable - as a result they're beating the downturn in the wine industry.
Ah. Here y'go. Low temperature vacuum distillation is the trick.
ZRX61 wrote: Fri Feb 06, 2026 10:46 pm
Found part (all?) of the issue with these fucking deaf aids.. They have AI that CONSTANTLY adjusts the feed volume depending the situation. That just boils my fucking piss even more.
I've gone back to wearing the old one in my left ear & the situation is much improved.
Another absolute fucking pisser with the new ones is the length of the wire between the part that goes behind my ear & the bit that goes in my ear. Goddamn thing is about 1/2in too short so it's trying to saw the top of my fucking ear in half.
There’s a new technique over here now, maybe not reached Murca yet…. It’s called try before you buy.
weeksy wrote: Tue Feb 03, 2026 10:02 am
Just had a look at the weather... rain, more rain, rainy rain and rain.... like... forever !!!!
GRRRRRR
Some UK places have seen no sun and rain every day for 36 days. It's been the wettest and dullest January I remember for a long time and February looks set to continue the trend.
On a more positive note,tomorrow has the possibility of being dry-ish. I'm holding onto that thought.
weeksy wrote: Tue Feb 03, 2026 10:02 am
Just had a look at the weather... rain, more rain, rainy rain and rain.... like... forever !!!!
GRRRRRR
Some UK places have seen no sun and rain every day for 36 days. It's been the wettest and dullest January I remember for a long time and February looks set to continue the trend.
On a more positive note,tomorrow has the possibility of being dry-ish. I'm holding onto that thought.
Yup, I'm hoping to get out for a spin on the new bike tomorrow.
Taipan wrote: Sat Feb 07, 2026 7:31 am
Never found any of the 0% reds to taste like anything other than Riebna. All very sickly. I think the least offensive, bit still not good, was Mcguigan Zero Shiraz.
In case this is a factor for you, we found out a lot of the 0% wines have a higher sugar content than their alcoholic counterparts due to high use of grape concentrates.
I think that was the difference with the French ones I mentioned, they're sticking with traditional methods - and the process isn't cheap. IIRC a woman running one business that was featured said they're successful - because they're drinkable - as a result they're beating the downturn in the wine industry.
Ah. Here y'go. Low temperature vacuum distillation is the trick.
Taipan wrote: Sat Feb 07, 2026 7:31 am
Never found any of the 0% reds to taste like anything other than Riebna. All very sickly. I think the least offensive, bit still not good, was Mcguigan Zero Shiraz.
If this is a factor for you, we found that many 0% wines have higher sugar content than their alcoholic counterparts due to the heavy use of grape concentrates. This was a year or more ago though, and the winemakers may have improved things since then?
The McGuigan Sauvignon Blanc was undrinkable, at least in the opinion of the missus. The first thing that physically assaulted me was the smell. I am not an avid wine sniffer, but this was bloody unmissable. A very nasty farmyardish smell. Taste was weird, sort of citrus fruit gone wrong, bitter rather than sharp. I didn't like it, she thought it was gross, so down the sink it went.
Taipan wrote: Sat Feb 07, 2026 7:31 am
Never found any of the 0% reds to taste like anything other than Riebna. All very sickly. I think the least offensive, bit still not good, was Mcguigan Zero Shiraz.
If this is a factor for you, we found that many 0% wines have higher sugar content than their alcoholic counterparts due to the heavy use of grape concentrates. This was a year or more ago though, and the winemakers may have improved things since then?
The McGuigan Sauvignon Blanc was undrinkable, at least in the opinion of the missus. The first thing that physically assaulted me was the smell. I am not an avid wine sniffer, but this was bloody unmissable. A very nasty farmyardish smell. Taste was weird, sort of citrus fruit gone wrong, bitter rather than sharp. I didn't like it, she thought it was gross, so down the sink it went.
My m-i-l had dementia so alcohol was a no-no as it caused even more confusion, so we got her a variety of 0% white wines. She settled on Eisberg and seemed to enjoy it. I tried it and can only assume her condition allowed her to forget the last mouthful each time!
Taipan wrote: Sat Feb 07, 2026 7:31 am
Never found any of the 0% reds to taste like anything other than Riebna. All very sickly. I think the least offensive, bit still not good, was Mcguigan Zero Shiraz.
If this is a factor for you, we found that many 0% wines have higher sugar content than their alcoholic counterparts due to the heavy use of grape concentrates. This was a year or more ago though, and the winemakers may have improved things since then?
The McGuigan Sauvignon Blanc was undrinkable, at least in the opinion of the missus. The first thing that physically assaulted me was the smell. I am not an avid wine sniffer, but this was bloody unmissable. A very nasty farmyardish smell. Taste was weird, sort of citrus fruit gone wrong, bitter rather than sharp. I didn't like it, she thought it was gross, so down the sink it went.
My m-i-l had dementia so alcohol was a no-no as it caused even more confusion, so we got her a variety of 0% white wines. She settled on Eisberg and seemed to enjoy it. I tried it and can only assume her condition allowed her to forget the last mouthful each time!
That was the other bottle the missus bought. Not had the courage to try that yet, she is back on the full fat NZ Sauvignon. From your description it doesn't sound as though she will like the Eisberg either.
I think that was the difference with the French ones I mentioned, they're sticking with traditional methods - and the process isn't cheap. IIRC a woman running one business that was featured said they're successful - because they're drinkable - as a result they're beating the downturn in the wine industry.
Ah. Here y'go. Low temperature vacuum distillation is the trick.
The McGuigan Sauvignon Blanc was undrinkable, at least in the opinion of the missus. The first thing that physically assaulted me was the smell. I am not an avid wine sniffer, but this was bloody unmissable. A very nasty farmyardish smell. Taste was weird, sort of citrus fruit gone wrong, bitter rather than sharp. I didn't like it, she thought it was gross, so down the sink it went.
My m-i-l had dementia so alcohol was a no-no as it caused even more confusion, so we got her a variety of 0% white wines. She settled on Eisberg and seemed to enjoy it. I tried it and can only assume her condition allowed her to forget the last mouthful each time!
That was the other bottle the missus bought. Not had the courage to try that yet, she is back on the full fat NZ Sauvignon. From your description it doesn't sound as though she will like the Eisberg either.
My wife drinks Aussie Chardonnays and thought the Eisberg was horrible. I don't drink white wines, but I tried it and I can only say it was drier and less sickly than whatever the others one were we'd bought her? I'd not class that as an endorsement though!
I'm cutting right back on alcohol, so if anyone does find a drinkable 0% red, blush or white, please let me know.
I think that was the difference with the French ones I mentioned, they're sticking with traditional methods - and the process isn't cheap. IIRC a woman running one business that was featured said they're successful - because they're drinkable - as a result they're beating the downturn in the wine industry.
Ah. Here y'go. Low temperature vacuum distillation is the trick.
Any cures?
