Preach. I barely drink at all because my body just doesn't like it, and while I'm thrilled about the options available in market, I'm regularly disappointed by the options available in venues. I'm not a toddler, I also don't want juice or coke with my fine dining meal. I'll pay whatever has to be paid for them, I just want to be respected as a consumer.
THIS. I am a gastronomer but also an alpinist in training and while a “summit beer” here and there is acceptable, especially in a 16 courses fine dining restaurant experience I avoid wine pairings as they take a toll on my body that I’m simply not willing to put up with anymore.
I loved this article. I’ve written about this last week and in a banter with fellow writer Albert Molins Renters that responded today.
I’m adamant that these choices - especially in fine dining - should be better explored. Sadly there’s a huge slice of sommeliers that refuse to tune in with anything that’s not alcoholic.
Great article Max and yes enormous potential for venues to expand their non alc options. Sadly my first foray into non alc wines left me severely disheartened and there are some that question whether you can even call it wine. Cue other options. I instead stated experimenting with all sorts of home made flavoured hot and cold ‘teas’. Thanks for the tip about heaps normal beer I’ll give it a try. Cheers
As a Non-Al distillations supplier from Western Australia I am constantly trying to get more awareness and listings in restaurants and bars and whilst it is improving (big shout out to my amazing customers!) there are still some surprising restaurants that choose to offer sweet and creamy offerings that totally go against their amazing fine dining food options.
Totally ruins the experience so it is safer to stick with soda water… resulting in a very low spend for me compared to my drinking buddies.. meaning the restaurant is missing out on $$
On the beer front.. Heaps Normal was the initial game changer back when sober curiosity became a little more of a thing about 4 years ago.. now there are some amazing beers on offer but still generally you only have the one option on a drinks list. Boring…. And basically means we only stay for one or two. If there were more options we would totally mix it up!
Or worse still you only have Heineken 0% as an option.. which is never an option we just go elsewhere.
Exciting Guinness Zero has hit the market … totally rocks having this option (when avail!) Looking forward to the time we get it on tap like it has just hit in Glasgow! Clearly won’t hold my breath tho!
There should be more NA sparklings on menus too.. I understand the wines are little harder to manage but sparklings are obvious.. keeping part of the ritual of drinking occasions.
There is so much room for restaurants and bars to create something special and be inclusive… especially in a growing market.
Excellent piece, Max. I've had many a rant about no- and low-alc drinks offerings. It's improved vastly in the UK but there are still some restaurants that don't get how important it is to offer breadth and depth of choice in this area. The lack of understanding of the market befuddles me.
I had to stop drinking a few years ago on the advice of my doctor, and crappy non-alcoholic drinks lists have marred my dining experiences ever since...with a few notable exceptions. When I was in Japan last summer, I ate at a few restaurants (including the excellent Restaurant NéMo in Tokyo) with lovely tea pairings for each course. There were light, effervescent teas served in champagne glasses, rich, full-bodied teas, and everything in between. The sommelier explained each tea to us. The choices were delicious with the food, and the whole experience felt thoughtful, considered and special-- in other words, the opposite of a glass of juice.
Preach. I barely drink at all because my body just doesn't like it, and while I'm thrilled about the options available in market, I'm regularly disappointed by the options available in venues. I'm not a toddler, I also don't want juice or coke with my fine dining meal. I'll pay whatever has to be paid for them, I just want to be respected as a consumer.
Absolutely. I like drinking sparkling water with a meal but when sometimes it's the only choice it's pretty insulting
THIS. I am a gastronomer but also an alpinist in training and while a “summit beer” here and there is acceptable, especially in a 16 courses fine dining restaurant experience I avoid wine pairings as they take a toll on my body that I’m simply not willing to put up with anymore.
I loved this article. I’ve written about this last week and in a banter with fellow writer Albert Molins Renters that responded today.
I’m adamant that these choices - especially in fine dining - should be better explored. Sadly there’s a huge slice of sommeliers that refuse to tune in with anything that’s not alcoholic.
Yes, i think for many its not on the radar and perhaps for some its a matter of cost / shelf life as compared to wine and spirits
I agree with this - I can’t believe most restaurant don’t even offer kombucha, I am often am after minimal sugar when I’m on a no drinking spiel too!
Agree re minimal sugar... it's kind of like drinking a coke sometimes
Great article Max and yes enormous potential for venues to expand their non alc options. Sadly my first foray into non alc wines left me severely disheartened and there are some that question whether you can even call it wine. Cue other options. I instead stated experimenting with all sorts of home made flavoured hot and cold ‘teas’. Thanks for the tip about heaps normal beer I’ll give it a try. Cheers
Loads more zero beers about - local and import - but Heaps is pretty much the choice for most places it seems, beyond Heineken
Great piece Max.
As a Non-Al distillations supplier from Western Australia I am constantly trying to get more awareness and listings in restaurants and bars and whilst it is improving (big shout out to my amazing customers!) there are still some surprising restaurants that choose to offer sweet and creamy offerings that totally go against their amazing fine dining food options.
Totally ruins the experience so it is safer to stick with soda water… resulting in a very low spend for me compared to my drinking buddies.. meaning the restaurant is missing out on $$
On the beer front.. Heaps Normal was the initial game changer back when sober curiosity became a little more of a thing about 4 years ago.. now there are some amazing beers on offer but still generally you only have the one option on a drinks list. Boring…. And basically means we only stay for one or two. If there were more options we would totally mix it up!
Or worse still you only have Heineken 0% as an option.. which is never an option we just go elsewhere.
Exciting Guinness Zero has hit the market … totally rocks having this option (when avail!) Looking forward to the time we get it on tap like it has just hit in Glasgow! Clearly won’t hold my breath tho!
There should be more NA sparklings on menus too.. I understand the wines are little harder to manage but sparklings are obvious.. keeping part of the ritual of drinking occasions.
There is so much room for restaurants and bars to create something special and be inclusive… especially in a growing market.
Yes to the Guinness Zero : )
Excellent piece, Max. I've had many a rant about no- and low-alc drinks offerings. It's improved vastly in the UK but there are still some restaurants that don't get how important it is to offer breadth and depth of choice in this area. The lack of understanding of the market befuddles me.
I had some great non-alc beers last time I was back in the UK; but equally some moments where I felt like a Martian (mainly in the north).
I had to stop drinking a few years ago on the advice of my doctor, and crappy non-alcoholic drinks lists have marred my dining experiences ever since...with a few notable exceptions. When I was in Japan last summer, I ate at a few restaurants (including the excellent Restaurant NéMo in Tokyo) with lovely tea pairings for each course. There were light, effervescent teas served in champagne glasses, rich, full-bodied teas, and everything in between. The sommelier explained each tea to us. The choices were delicious with the food, and the whole experience felt thoughtful, considered and special-- in other words, the opposite of a glass of juice.
I find the tea world and it's potential in dining fascinating. Obviously not a new thing, and in some cultures deeply embedded.