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!)
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.
“This is a tasty little drink! Light and fruity and easy to enjoy - would make a good spritz with some Kombucha or fancy syrup.”
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
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 ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 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
- 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 190°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 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.