Transform any wine in a low-alcoholic wine with Girovap
23/06/2025
Produce your own low-alcoholic wine list and offer your customers the experience of a low alcohol pairing.
Although dealcoholized wine or low-alcoholic wine has been around for years, the supply has always been limited. Now, with Girovap, a restaurant can dealcoholize any wine on its menu. This allows them to produce their own low-alcoholic wine pairing menu on-site and extend the sale of wine pairings to a wider audience.
Girovap is a machine inspired by the rotating cone technique, with a scale and format adapted to the restaurant industry. This patent-pending technique evaporates alcohol at low temperatures using a rotating and vacuum system. A vacuum is essential, as it allows the alcohol to evaporate without the wine reaching temperatures that would impair its organoleptic properties, and at the same time prevents oxidation during the process.
The process to obtain non-alcoholic wine is very simple and can be carried out by anyone. We only need the alcohol content of the wine or beverage and the volume of the bottle to calculate the extraction time.
Once the process is finished, we disassemble the machine and we can put its parts directly into the dishwasher.
What do Chefs and Sommeliers think?
Non-alcoholic wine obtained with Girovap was presented for the first time in Madrid Fusion 2021, by the Chefs and Sommelier of the Restaurant Disfrutar Barcelona (2 Michelin Stars). The presentation was followed by a round table with a comparative tasting, where attendees were given a glass of the original wine and a glass of the same wine without alcohol.
The non-alcoholic wine is presented in a bottle labeled by the restaurant, next to the bottle of the original wine.
The wine chosen was a Juan Piñero Cream Viejo, and these were the opinions after the tasting.
Cristóbal Muñoz: Executive Chef of Ambivium (1*): “It is a super interesting product and the machine seems to me a success. The nose part it has… it is a perfect wine, it lacks alcohol, which you don’t have, but to make a harmony I think it would fit perfectly and the customer will feel very comfortable, which is what it’s all about in the end”.
David Robledo, First Sommelier of Restaurant SantCeloni (2**): “It is very achieved, and I can only congratulate them for this result”.
Agustí Peris: Sommelier and Restaurant Manager of Abadía Retuerta LeDomaine (1*): “It’s very good”.
Marc Segarra, executive chef of Abadía Retuerta LeDomaine (1*): “It is very good, to offer to a client who cannot drink that alcohol for some reason, it is very successful”.
Audience member 1: “It is noticeable especially in the nose, the difference is less noticeable in the mouth. I prefer the one with alcohol, but I understand that it is a very good solution for those who do not want to drink alcohol.”
Audience member 2: “It does vary a bit in taste, but it is very interesting especially for restaurants with such a long pairing where in the end, the sum of alcohol ingested can be problematic…”
Audience member 3: “If I don’t know this wine and I taste it, I almost don’t notice that there’s something wrong with it (it doesn’t have alcohol in it), so I think it’s quite impressive”.
Non-alcoholic wine tasting with Girovap, by Ruben Pol, Sommelier of Disfrutar Restaurant.
Madrid Fusión, Wednesday, June 2, 2021. Rubén Pol: “Alcohol acts as a volatilizer. In the mouth, once we heat the wine and seek for the aftertaste, the taste nuance of spice, of oxidation, remains plausible. We see that alcohol acts with many parameters, it acts as a taming agent, in this case of acidity, in wine with alcohol we see that (acidity) is much more marked. In non-alcoholic wine, we see that the acidity is more enhanced and balances the sugar better.
The latent volatile acidity has to be there, and it has to balance, not that it has lost the sweetness that the residual sugar might have, but that it has lost the sweetness of the alcohol. Alcohol is a sweetener, it gives volume, it provides volatility. Having this sweetening part mitigates tannins, mitigates acidity, and they are always latent acidities that we do not really perceive.
We also see that wine is a little thinner, alcohol gives a lot of volume and a lot of fat. We see that all beverages that go through this process lose a little volume. Therefore, not all wines are suitable for this process. A wine that does not have any complexity, that has a fruity, primary, and simple character, is not suitable for the dealcoholization process.
But if they are wines with long aging, very complex wines, wines from warm areas, where phenolic maturation is complete, polished tannins, non-malic and non-tartaric acidity, it is perfect.
Once the whole process is complete, the wine remains almost intact and maintains its essence. The organoleptic interaction is perfect.
Reds, rosés, whites, sweet, fortified, finos, Palo Cortados, Creams. Beers, distillates, sakes, beverages, aperitifs, cocktails, if the wine has character it is feasible to be dealcoholized with Girovap”.
You can find more information about Girovap in its product sheet and, if you have any questions, please send us your question to girovap@100x100chef.com.
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