The Low-Alcohol Drinks Revolution: Can Wine Keep Up?

The Low-Alcohol Drinks Revolution: Can Wine Keep Up?

Author: BBC Radio 4 January 30, 2026 Duration: 42:47
The Food Programme
ArtsFood

One thing that could make us all healthier is drinking less alcohol – and there’s now a huge market for alcohol‑free drinks. But one category that has long struggled to deliver great taste is non‑alcoholic wine. In this episode Jaega Wise looks to find out why it’s so difficult to make a wine without alcohol that still tastes good, and asks what difference these drinks can make to people trying to cut back.

Jaega begins the story of German producer Bernhard Jung, whose family pioneered vacuum distillation more than a century ago. She meets Fiona Graham and Alex Viol of Vino Zero along with wine expert Jane Rakison to taste some of today’s most promising alcohol‑free bottles, and speaks to David Hodgson of Zeno Wines about the challenges behind creating convincing 0% options. At Plumpton College, master’s student George Coles and programme manager James Clapham explain how future winemakers are experimenting with new approaches.

During the programme, Jaega also brings together Professor John Holmes of the University of Sheffield and Richard Piper from Alcohol Change UK to explore how no‑ and low‑alcohol drinks might influence our drinking habits. And with Tom Ward of Wise Bartender, she looks at the growing world of mid‑strength wine - a category some believe could be the next step in helping people drink differently.

Presented by Jaega Wise Produced in Bristol for BBC Audio by Natalie Donovan


The Food Programme from BBC Radio 4 digs into the stories behind what we eat. This podcast moves beyond recipes and restaurant reviews to explore the entire ecosystem of our meals. Each episode is a reported journey, examining the cultural, historical, economic, and personal forces that shape food production and consumption. You might hear about the surprising science of flavor, the future of farming in a changing climate, or the revival of a nearly forgotten culinary tradition. The series connects the dots between the field, the supply chain, and the dinner plate, offering a deeper understanding of the choices we make as consumers and citizens. Listen for insightful interviews with growers, chefs, scientists, and policymakers, all framed by thoughtful narration. It’s for anyone curious about the true cost and value of their food, providing context and conversation that changes how you think about your next bite. Tune in for a consistently engaging exploration of one of life’s fundamental pleasures and its complex global impact.
Author: Language: English Episodes: 100

Official website RSS
The Food Programme
Podcast Episodes
Dates: A User's Guide [not-audio_url] [/not-audio_url]

Duration: 41:45
Dan Saladino explores culinary cultures and world religions to find out how the date became one of the earliest, most revered, and diverse of all cultivated fruits, and also a feature of Christmas. Some of the world's hi…
Going Cold Turkey: Alternative Christmas Dinners [not-audio_url] [/not-audio_url]

Duration: 41:47
Annie Gray always rejects turkey and the trimmings at Christmas. She believes they are a construct of a bygone era and will often eat pizza on the big day instead. She explores alternative dinners from Christmases past,…
The Food Books of 2025 [not-audio_url] [/not-audio_url]

Duration: 42:27
Leyla Kazim takes a look at the best food books and writing from 2025, and chats to food writer Ruby Tandoh about her new book looking at why we eat the way we eat now. We hear picks from the rest of The Food Programme p…
The Great Tartan Tea Swindle [not-audio_url] [/not-audio_url]

Duration: 41:45
When Tam o’ Braan began marketing Scottish Tea from his Wee Tea Plantation, the response was astonishing. Upmarket retailers such as Fortnum and Mason and hotels from the Dorchester in London to the Balmoral in Edinburgh…
And the Winner Is... The BBC Food And Farming Awards 2025 [not-audio_url] [/not-audio_url]

Duration: 41:47
The judges have reached their verdicts so who has won the coveted Food Programme chopping boards in 2025's BBC Food and Farming Awards? Sheila Dillon and chair of the judges Hugh Fearnley-Whittingstall meet some of the b…
Why Is Africa Feeding Us? [not-audio_url] [/not-audio_url]

Duration: 41:43
Dan Saladino and reporter Jack Thompson investigate the UK's growing dependence on two farms in northern Senegal based around a lake. In recent years they have become the source of most of the sweetcorn, radishes and bea…
The Breakfast Club Challenge [not-audio_url] [/not-audio_url]

Duration: 42:51
They say breakfast is the most important meal of the day - but what happens when thousands of children arrive at school too hungry to learn? In this programme, Jaega Wise looks into how the Government’s new free breakfas…
Eels and Elvers [not-audio_url] [/not-audio_url]

Duration: 41:29
Dan Saladino looks at why eels numbers are plummeting and asks if the species can be saved. On the River Severn he meets the last of the glass eel fishermen and conservationists.Produced and presented by Dan Saladino.
Keeping It Local: A Suffolk Story [not-audio_url] [/not-audio_url]

Duration: 42:07
It's twenty years since the Aldeburgh Food Festival began. Sheila Dillon examines its impact in this small Suffolk seaside town where food producers work together to forge strong local supply chains. She speaks to the fe…
Feeding Britain: Can Our Best Food Producers Deliver? [not-audio_url] [/not-audio_url]

Duration: 42:21
Sheila Dillon and this year’s head judge of the BBC Food and Farming Awards, Hugh Fearnley-Whittingstall, hit the road to meet the finalists in the Best Food Producer category. From sourdough pioneers Aidan Monks and Cat…

«123456...10»