How to Sip Non-Alcoholic Wine: A Simple Guide

Non-alcoholic wine is made to be enjoyed just like traditional wine glass in hand, conversation flowing –  clearer head the next morning. Straight from our resident wine expert, Cari, here’s a friendly, step-by-step guide to getting the most from your whites, rosés, and reds.

Give it time

After delivery, let your bottle rest upright for 24 hours before opening. That pause helps reduce “bottle shock” from transit so aromas and texture settle into place.

Store it like the pros

If your bottle uses a cork stopper, store it on its side. Keeping the cork in light contact with wine helps prevent drying and keeps the seal tight. Does your bottle have a screwcap or crown cap? This is less important – storing upright is fine.

To age or not to age…

Just like traditional wine, most white NA wines are best enjoyed within a year. Reds have a bit more structure and can age up to two years. Since alcohol acts as a natural preservative, non-alcoholic wines don’t benefit from extended aging… so drink your TZP wine fresh for the best flavor.

Pour with intention

Aim to fill the glass about one-third full. That gives you room to swirl and release aroma. Finish each pour with a small twist of the bottle to avoid drips down the label.

Swirl to wake it up

A gentle swirl introduces oxygen and “opens up” the wine. You’re not trying to aerate for minutes – just a few easy circles to lift the aromatics.

Ready to sip? Here we go! But first…

Bring the glass to your nose after swirling and take a few short sniffs. Pro tip: part your lips slightly as you inhale. That opens your nasal passage and heightens what you perceive (think fruit, florals, herbs, spice).

It’s tasting time

That small hit of oxygen can make flavors feel brighter and textures more complete.

Experiment with pairings

Try tasting your wine alongside a meal. Notice… does it change the flavor profile at all?

Serve at the right temperature

Whites and rosé are best served around 45–55°F. If they’re straight from the fridge, let the bottle sit out for 10–15 minutes so the flavors can open up. Lighter reds (like a Pinot, for example) shine at about 55–60°F (that nice cellar-cool temperature), while fuller reds do best a little warmer, around 60–65°F… essentially, on the cooler end of room temperature.

Glassware matters (a little)

You don’t necessarily need specialty stems for every style. Two dependable options cover most moments:

A universal white or tulip-shaped glass for whites/rosé/sparkling. These are lovely. Or if you want something a little funkier, try these. 

A medium red bowl for most reds. Here’s a great old-faithful. We also love this chic option.

Clear glass (not colored) makes it easier to judge color and clarity.

Clear glass (not colored) helps you appreciate the true color and clarity of your pour — a small detail that makes a big difference.

After opening

• Still wines: Re-cork and refrigerate. Enjoy within 2–4 days for peak freshness.

• Sparkling: Use a tight sparkling stopper and refrigerate; best within 24–48 hours.
  
  

Easy pairing pointers

• Crisp whites with salads, seafood, fresh cheeses.

• Aromatic whites with spice and herbs (Thai, Vietnamese, Middle Eastern).

• Rosé with anything from picnic boards to roast chicken.

• Light reds with mushrooms, salmon, pasta, pizza night.

• Structured reds with grilled meats, hard cheeses, richer sauces.