Roast chicken & butter sauce
Buttery body meets buttery sauce; the tea tannin cuts it back.
NON2 · 0.0% alcohol · Chef Made
Caramelised Pear & Kombu
Sparkling. Drinks like a farmhouse cider.
Bold body with a buttery texture. Minerality from kombu with a lingering spice finish.
Considering NON2?
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Non-Alcoholic Wine Alternative
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Sparkling
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Vegan & Gluten-Free
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Serve - Chilled in a wine glass
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Food Pairing - Desserts (V), cheese boards (V, VG), roasted meats/mushrooms
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Occasion - Self-indulgence, grilling & BBQs, autumn evenings
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Contains Caffeine - 51.8 mg per bottle (Avg. cup of coffee = 100mg)
The bottle
- Nutrition
- 27 calories, 5.1 g sugar (0.0 g added)
- Serve
- Chilled, in a wine glass
- Keeping
- Store in a cool, dry place. Use a sparkling stopper to preserve carbonation. Refrigerate after opening and consume within 5-7 days.
- Ingredients
- Water, pears, verjus, black tea, kelp (kombu), olive brine, vanilla, agave, clove, cardamom, ginger root, star anise, peppercorn.
At the table
Pour it with
Grilled fish, miso
Kombu glutamate is doing the same work as the miso.
Mushroom risotto
Savoury on savoury, with orchard fruit lifting the starch.
In the world
Made for the occasion
01
In the glass
02
At the table
03
Set the occasion
Ingredients
Water, pears, verjus, black tea, kelp (kombu), olive brine, vanilla, agave, clove, cardamom, ginger root, star anise, peppercorn.
Made, not de-alcoholised
01
Fruit
Pears are roasted. Natural sugars caramelise which is when the sugars oxidise to turn a rich caramel colour and add complexity and depth of flavour. These are then sous vide overnight.
02
Tannin
Spice & black tea blend.
03
Salinity
Japanese Kombu & Kalamata olive brine.
04
Acidity
Verjus from Semillon grapes from the Barossa Valley, Australia.
05
Balance
Agave & vanilla are melted into the mixture.
