BEYOND WINE
I’m writing a book. It’s called BEYOND WINE: The Gourmand’s Guide to No & Low ABV Specialty Beverages.
In fine dining, the wine list still reigns. But quietly, across the world, a new category is emerging. A new generation of beverages is being created for wine occasions, yet not defined or limited by wine. These drinks carry structure, nuance, origin, and intent. From single-origin teas and botanical ferments to verjus-based blends and koji fermentations, they are quietly reshaping the future of pairings.
Over the past two years, I’ve tasted more than 250 bottles. I’ve spoken with producers, chefs, and sommeliers, and have begun documenting a movement that is unfolding across the globe, from Brooklyn to Copenhagen, Paris to Tokyo.This book is my attempt to chart that shift and help give this emerging category the language, depth, and cultural standing it deserves.
What the book will include:
– Profiles of 20+ pioneering producers and their stories, including names like MURI, Proxies, Unified Ferments, Ama Brewery, Villbrygg — each expanding the possibilities of what belongs in the glass.
– A bottle atlas featuring 100+ standout bottles, with details on ingredients, processes, intent, tasting notes, structure, and food pairings.
– A technical primer on core processes and ingredients.
– Case studies from restaurants delivering exceptional non-alcoholic beverage programs.
Why “Specialty Beverages”? When I began this research, “wine alternative” felt like a fair description. It no longer does. I now advocate for the term "Specialty Beverages".
Specialty Beverages are defined by a distinct set of qualities:
– Ingredient Integrity: single-origin, seasonal, or otherwise traceable ingredients with no synthetic additives.
– Sensory Character: layered, memorable flavors created through thoughtful formulation and precise technique.
– Craftsmanship: small-batch production rooted in experimentation and attention to detail.
– Transparency: clear sourcing, open production methods, and honest labeling
– Sustainability: ecological responsibility, ethical labor, and low-impact practices.
– Rarity: limited-run expressions with a strong sense of place or intent.
This book is for chefs, sommeliers, and gourmands who care as much about what’s in the glass as what’s on the plate. It’s for those who’ve noticed that while menus have evolved, beverage lists often lag behind.
And it’s for people like me — who once believed wine was essential to the dining experience, until discovering that complexity, craft, and joy can exist without alcohol. It’s for those who believe the next chapter of fine drinking won’t be written by wine alone.
The book is a work in progress. I’m currently speaking with producers, sommeliers, and restaurateurs who are shaping this space.