Non-Alcoholic Wine Alternative Still Vegan & Gluten-Free Serve – Chilled in a wine glass Food Pairing – Steak, ragù, barbecued vegetables PROFILE Dark berries with forest floor earthiness, firm tannins, and a spiced finish. PROCESS FRUIT – Plums and beetroots are roasted separately to intensify the sugars. Fir pine needles give a forest floor aroma across the top of the nose. TANNIN – French oak and red wine skins are cooked at very high temperatures to extract maximum tannin. SALINITY – Gluten free soy sauce (Tamari) provides salinity and creates a moreish sensation. ACIDITY – Verjus from Viognier grapes from the Goulburn Valley, Australia. BALANCE – A touch of raw sugar added to the blackberries to take the edge off the tartness. NUTRITION Servings per container 5 Serving size 150 mL / 5fl oz Kilojoules per serve 213 kJ Calories per serve 51 Protein 0.2 g Gluten 0.0 g Fat – Total 0.0 g Fat – Saturated 0.0 g Carbohydrates – Total 12.5 g Sugars – Total 7.5 g Sugars – Added 0.0 g Sodium 75 mg INGREDIENTS Water, verjus, Stanley plum, beetroot, Shiraz grape skin, blackberry, fir pine, sugar, tamari, ancho chilli, french oak. STORAGE Store in a cool, dry place. Use a sparkling stopper to preserve carbonation. Refrigerate after opening and consume within 5-7 days. NOTES Natural sediment may occur; agitate gently before serving. The use of natural ingredients may result in slight variances in color and profile.
