Cabernet Sauvignon

Eisberg starts with real wine and takes the alcohol back out, and the Cabernet Sauvignon is the darkest thing in the Signature range. Ripe cassis and berry lead, and the body stays fresh and fruity rather than heavy, which is the usual failure mode when alcohol comes out of a red. Removal happens in a vacuum distillation system that drops the boiling point so the alcohol evaporates at around 32°C. Because it never gets hot, most of the aromatic compounds survive the trip. It finishes at 0.0% ABV and about 28 calories per 125ml serve, with 4.6g of sugar per 100ml. Eisberg suggests pasta and meat dishes, and it holds up in cooking too, which is where plenty of people first use it. Slow cooked beef, bolognese, a red wine vinaigrette for steak. Serve at 5 to 7°C, or at room temperature if you want more of the fruit to open up. 750ml bottle.