Sablière has recently launched a groundbreaking 0% alcohol sparkling drink designed to emulate the qualities of traditional Champagne and sparkling wines. Co-owner Lucy Isles, along with her partner Kim Wilson, developed this concept through extensive research, aiming for complex flavors and textures typically found in wine.
Unlike a sparkling tea or kombucha, Sablière has been crafted from the ground up in their Edinburgh facility, prioritizing a wine-like experience without the use of alcohol. The duo faced common challenges within the alcohol-free sector, including the absence of viscosity and mouthfeel. Isles describes their approach as a multidisciplinary endeavor, collaborating with experts from various fields, including winemaking, microbiology, and physics.
The current offerings include a Blanc de Blancs and a rosé sparkling wine. The Blanc is a blend of select white teas—including white curls from Nepal and white peony from China—combined with verjus from Sussex to provide acidity and viscosity, alongside malic acid derived from cox apples. The process incorporates various yeasts designed to mimic wine characteristics, although fermentation occurs without alcohol. Notably, Sablière opted for a 0.0% alcohol product to cater specifically to the Middle Eastern market.
The rosé features Kentish kiss apples and a mix of four distinct teas, including smoky mountain oolong and delicate da hong pao, adding layers of flavor complexity. Both sparkling wines present refreshing profiles with aromatic sweet notes from honey and tea. Although they don’t perfectly replicate Champagne, they offer distinct character and quality.
Sablière’s sparkling wines are priced at £32 for the Blanc and £35 for the Rosé. After a quiet launch in January and website launch in April, they have already secured 20 clients among restaurants and retailers.
For more information, visit Sablière.