At the beginning of the 20th century, Dr. Carl Jung a wine merchant and son of a winemaking family from the Rheingau (Germany), busied himself with the question: can wine be enjoyed without alcohol? At the time customers were swearing off wine due to health issues. But Carl Jung had a thought: wine needs taste, not alcohol.
Inspired by expeditions to the Himalayas, which used rapidly boiling water at extreme altitudes, he succeeded in 1907 with a ground-breaking invention – a vacuum extraction process where alcohol is gently withdrawn from the wine at less than 30 degrees. With aroma recovery, the natural wine aromas are captured and bouquet and taste are preserved. It was awarded a patent for its process and Carl Jung became the inventor of the alcohol-free wine.
The passion and years of research on his invention led to further patents that refined the quality and taste of Carl Jung non-alcoholic wines.
Carl Jung Organic Non-Alcoholic Mousseux Sparkling Wine
Regular price
R 219.95
Unit price/ per
Whether as a sparkling aperitif or in combination with summer dishes such as fish, shrimp or seafood, this sparkling de-alcoholised wine always gives a reason to toast with its long, fine mousse, subtle scent and spicy, harmonious character.
It contains significantly fewer calories than normal sparkling wine and brings twice as much fun to the glass and doesn't miss any of the alcohol. It is ideally enjoyed at 6-8° C and on a nice occasion.
Carl Jung are the inventors of alcohol-free wines and have been making them for over 100 years.
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At the beginning of the 20th century, Dr. Carl Jung a wine merchant and son of a winemaking family from the Rheingau (Germany), busied himself with the question: can wine be enjoyed without alcohol? At the time customers were swearing off wine due to health issues. But Carl Jung had a thought: wine needs taste, not alcohol.
Inspired by expeditions to the Himalayas, which used rapidly boiling water at extreme altitudes, he succeeded in 1907 with a ground-breaking invention – a vacuum extraction process where alcohol is gently withdrawn from the wine at less than 30 degrees. With aroma recovery, the natural wine aromas are captured and bouquet and taste are preserved. It was awarded a patent for its process and Carl Jung became the inventor of the alcohol-free wine.
The passion and years of research on his invention led to further patents that refined the quality and taste of Carl Jung non-alcoholic wines.
Per 100ml: 3.3g carbs of which 3.3g sugars, 64.5 KJ
Less than 0.5% ABV
Zero Drinks say:
This is our only imported wine, and not without reason. Carl Jung are the inventors of alcohol-free wines and have been making them for over 100 years.
De-alcoholised wines take getting used to, but within the category this is arguably best-in-class.
This Organic Mousseux is a classy Brut (dry) champagne and the taste is close to a 'traditional' champagne with the added benefit of no foggy head or hangovers.
