Page 32 - foodservice news magazine Nov-Dec 2018
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UNCORKED
NON-ALCOHOLIC WINE UNVINED
MICHAEL BRIGHT, FOUNDER AND DIRECTOR OF EDENVALE WINES, REVEALS THE IDEAS AND PASSION BEHIND HIS ALCOHOL-REMOVED WINE LABEL.
What drew you to a career in wine?
While studying food technology in the late ‘70s I was working at Len Evans Wines in Bulletin Place,
this gave me exposure to the great wines of Australia and the world. Len's insights further developed my knowledge and passion for the industry, as did spending my holidays working in several wineries to further my wine education. Plus an appreciation of the wine was ingrained in my family, with my elder brother studying oenology (the study of wine and winemaking) at Roseworthy College in South Australia.
What is unique about Edenvale wines?
First and foremost, the alcohol is removed - consumers can have that authentic wine experience without the alcohol and can celebrate anywhere and anytime. We have also worked very hard on profiling the wines to ensure they reflect true varietal definition.
Why was it important to release a non-alcoholic wine brand?
Following the global movement of 'health and wellness', the idea was to give people a sophisticated, non-intoxicating, beverage alternative. It also provides an opportunity for growth in the wine category, engaging new consumers in the taste and flavours of different styles of wine.
What’s the process that alcohol is removed from Edenvale’s range of wine?
We currently use spinning cone column technology, but we are continuing to improve and research different technologies, which we will be applying in due course.
What advice would you give someone considering a career in wine?
My advice would be that it does not matter if its viticulture, oenology, marketing or sales, you need to be passionate about the wine industry and to be patient - changes happen slowly, and vintage is once a year.
What underutilised wines would like to see included on restaurant wine lists?
Non-alcoholic options. People need to be given a choice when it comes to wine, and this needs to include more alcohol-removed options.
Over your career, how have you seen Australian drinking tastes change or evolve?
The health and wellness movement is driving significant change; consumers are more discerning and want options when it comes to non-alcoholic beverages. Australians are making more deliberate choices as to the quality, time and amount of alcohol they are consuming.


































































































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