Tasting is Bollieving
When I got the call from Gary Read, CEO at Bolle inviting me to a personal one-to-one tasting of his new sparkling wines I was intrigued. The NOLO category is rapidly growing with increases in sales and consumer demand. Many people are becoming more health-conscious and want to reduce their alcohol intake without sacrificing the social and sensory experience of enjoying wine, whilst others prefer to avoid alcohol for personal, religious, or dietary reasons. In fact, Gallop found 38% of adults under the age of 35 say they drink and about a third of those aged 18-24 abstain from alcohol.
So far, despite the boom in lo/no alcohol wines hitting the market, very few have hit the mark for me. Bolle is the latest addition to the world of alcohol-free beverages, so how was it going to be different from all the overly sweetened grape juice offered up by others?
Gary promised the taste and sophistication of traditional sparkling wines without the alcohol, so I ventured into Bar Du Champagne in Covent Garden to check out these claims.
We chatted about everything from the brand, the name, their mission, and of course the wines.
The story starts with winemaker Robert Vanin, who grew up in picturesque town of Treviso, Italy, surrounded by the joyous clinking of glasses filled with sparkling wine. These family gatherings, filled with laughter and bubbles (which they called Bolle), left a lasting impression on him. As he grew older, Roberto’s fascination with wine deepened, leading him to pursue studies in Oenology and Chemistry at the University of Padova.
After years of working in research and development, Roberto felt a calling to recreate the magic of those childhood celebrations in a way that everyone could enjoy. He envisioned a sparkling wine that could be shared by all, regardless of age or preference for alcohol. With this dream in mind, he founded Bolle Drinks.
Roberto poured his heart and expertise into crafting a range of non-alcoholic sparkling wines that captured the essence of celebration. His innovative techniques and unwavering dedication to quality resulted in Bolle, a collection that brings the joy of bubbles to every occasion.
Gary is a long time entrepreneur that has founded and led multiple successful companies both in the UK and California. When looking for his next venture he wanted to find something that could not only be a special company but could also do some good for the world. He’s been looking at alcohol free drinks for several years and in particular wine but could never find one that he enjoyed. When he first tasted Bolle he was hooked – before even knowing how it was made, he knew he was tasting something special. Meeting with Roberto sealed the deal…. Roberto’s expertise in inventing and making excellent wine coupled with Gary’s expertise in marketing and company building were the perfect compliment to each other. They added long time Napa Valley wine maker Steve Burch as their head of US operations and were off and running.
When I asked Gary what made his wines stand out from the others, he explained, “Our wine is double-fermented meaning that all the flavour comes only from the grapes, the terroir and the wine making process. There are no added flavourings, colours or sugar”.
Gary goes on to explain that more and more people are looking for great quality, alcohol free wine to enjoy with friends but also at weddings too. And there’s the health benefits too “With just 15 calories per 100ml glass, Bolle is not only a healthier choice but also a refreshing one. It is perfect for those who wish to enjoy the experience of sparkling wine without the alcohol or extra calories”.
The creation of Bolle starts by de-alcoholising quality Chardonnay wine one of the most advanced vacuum distillation machines, but it’s after that that the Bolle magic starts. The wine making methodology, developed by Roberto, has multiple patents applied for and is kept a strict secret but we do know that a key part is the secondary fermentation of the wine. They are the only alcohol free wine in the world that is twice fermented (note Champagne and Prosecco are also twice fermented).
So, onto the wines. We started with the Bolle Blanc de Blancs, made with a minimum 75% Chardonnay and the remainder is Silvaner. I was completely blown away, and under blind tasting conditions I’m not sure I’d immediately detect the absence of alcohol. “That’s precisely our aim,” laughed Gary. I was drawn to the fine bubbles, crisp apple, zesty citrus flavours and some slightly toasted notes. It was fresh, well balanced with a light minerality to it.
Next up was the Bolle Rosé. Again, fine bubbles but this time I was greeted with red berries, strawberries, raspberries and balanced acidity. This is a blend of Chardonnay (75%) and Pinot Noir and made using the same double fermentation method. And all the grapes come from La Mancha in Spain.
I enjoyed both wines so much I continued to sip them into the late afternoon and was excited to hear that Gary and the team have more new wines in the pipeline, possibly a spritz, still red and white and possibly an even more premium champagne. Until then he left me with two bottles to bring home to share with Mrs M and suggestions on how to enjoy them as part of a cocktail by swapping the prosecco for Blanc de Blancs to enjoy a lower alcohol, lower calorie Aperol Spritz.
Bolle aims to provide a sophisticated, well-balanced alternative to traditional sparkling wines, meeting the growing demand for alcohol-free options. For now, the wines are available exclusively to the UK and USA by ordering direct from the Bolle website and cost £19.99 a bottle, with free delivery. Or if you happen to be in London, Bar Du Champagne are the first bar in the UK to add this to their wine list.
So, for the times when I might be driving, don’t want to pile on the calories or wake up with a hangover, but still want to enjoy a wine, I’m choosing Bolle. But don’t just take my word for it, as Gary says “Tasting is Bollieving”.
