Rosé

Chateau La Coste spent more than three years working this one out. The estate's oenologists started from Rose d'une Nuit, an organic cuvee made in Provence, produced it as wine in the usual way, then pulled the alcohol out by vacuum distillation. Evaporation is held to 35 or 40 degrees at most, low enough that the wine is never cooked and its aromatics survive the trip. What lands in the glass is grapefruit and strawberry, the signature of a rose d'une nuit, lifted by natural lemon, strawberry and jasmine. Residual sugar stays low, so it finishes dry rather than candied, which is the usual failure mode of alcohol free pink wine. The name is a joke with a point, NO plus OH, chemical shorthand for alcohol, pronounced like the French nous. Serve it very cold, ideally between 4 and 6 degrees.