Fizzero Zero Alcohol Sparkling White
- Light, fruity
- Germany
Let us introduce our first 0.0% sparkling wine - correct, a non-alcoholic wine. Looking for the refreshing taste of a bubbly, with zero alcohol? Fizzero fills the right flavours for your flute. (Fizzero - get it? Wink wink. nudge nudge. Fizz - Zero. Boom!)
Profile
Take the fresh fruit flavours of fermented grape juice, add green tea for complexity and you get this new-age combo. A true fusion of east meets west? You betcha! It has green-apple freshness, floral and tea notes on the nose and is bright and easy-going on the palate.
Whether you are expecting, on a health-kick or are a lifetime non-drinker, this fizz is sure to fit the bill whether you are raising a toast or making a spritz for a sunny afternoon.
Reviews
Beth Bicknell
āThis is a tasty little drink! Light and fruity and easy to enjoy - would make a good spritz with some Kombucha or fancy syrup.ā
Mofo member price is always best price, 100% Happiness Guaranteed. If you find a better price to buy this wine elsewhere, contact our customer team now and weāll beat it.
Itās cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
Specs
- Region
- Germany
- Vintage
- NV
- Cellaring
- Now
- Preservatives
- Sulphites
- Alcohol by Vol.
- 0.0%
- Closure
- Cork
- Bottle Vol
- 750mL
- Blend Info
- ā
- Serving Temp.
- 7.0Ā°C
Winemaking
Crafting
This is a carefully crafted alternate to traditional alcoholic sparkling wine. It is a finely balanced combination of sparkling grape juice and premium tea infusion, producing a delightfully refreshing drink with a generous head of bubbles.
The rules are there aināt no rules, but here are some foods we think will work pretty well with this wine...
Goes with
Salt & pepper squid
Ingredients
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
Directions
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190Ā°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190Ā°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.