Previously here on the blog the Temporary Teetotaler reviewed the St. Regis non-alcoholic Chardonnay. Because it was “not terrible” I decided to try their Cabernet Sauvignon.

The Cabernet was a pleasant surprise. The wine has a deep garnet color. Like the Chardonnay, not much on the nose–just a faint bit of spice. The palate is very fruit-forward, with ripe black fruit flavors dominating. There’s some tannin in the wine, though not overwhelming. There’s also discernible oak, but unlike the Chardonnay, it didn’t seem “fake” tasting. But just like the Chardonnay, there’s a hint of sweetness to the wine, which I offset by adding a few drops of bitters to the glass.

My main criticism of the de-alcoholized Cabernet is that it just lacks the punch of the real thing. Imagine a bottle of red that’s been open on your counter for a few days–it hasn’t turned to vinegar yet, but it’s lost something. . . it’s flat, lifeless. That’s this wine. But that’s ok, as a non-alcoholic alternative to drink with your red-sauce pasta, pizza, or steak, this is a decent option.