Kolonne Null Cuvée Rouge No. 3 Non-Alcoholic Red Wine is a Bordeaux-inspired still red crafted from Merlot and Cabernet Sauvignon grapes and designed for modern hospitality programs. Produced in collaboration with European partner wineries and gently dealcoholized, it preserves structure, aromatic complexity, and a dry, food-friendly profile while remaining under 0.5% ABV. Built for the table, this cuvée delivers a classic red wine experience with balance, freshness, and subtle oak influence. Unlike many non-alcoholic reds that lean sweet or lack depth, it offers a structured, wine-driven profile suitable for pairing menus, by-the-glass programs, and everyday service applications.  Flavor profile Kolonne Null Cuvée Rouge No. 3 opens with aromas of black cherry, cassis, and subtle cedar. The palate reveals layers of red and dark fruit, cocoa spice, and light oak notes, supported by soft tannins and balanced acidity. The finish is smooth, dry-leaning, and persistent, offering a versatile and approachable Bordeaux-style experience.  Ingredients Dealcoholized wine (Merlot, Cabernet Sauvignon), rectified concentrated grape must, sulfur dioxide (preservative). Nutrition Facts Calories: ~19.5 Kcal per 150ml Carbohydrates/Sugar: ~3.75g / ~3.6g per 150ml Alcohol: <0.5% ABV Volume: 750ml Certifications: Vegan-friendly, gluten-free Ideal for Restaurants offering structured non-alcoholic red wine options Pairing menus requiring a Bordeaux-style, food-friendly red Hotels and hospitality programs expanding zero-proof wine lists Retailers adding approachable premium non-alcoholic reds Menus seeking balance between classic style and accessibility Serving suggestions Serve slightly chilled at 55–60°F in a red wine glass to highlight aromatics and structure. Position as a Bordeaux-style red alternative for pairing menus, casual dining programs, or guests seeking a dry, approachable zero-proof option. Pairing ideas Kolonne Null Cuvée Rouge No. 3 pairs well with roasted meats, steak, mushroom dishes, risotto, root vegetables, and semi-hard cheeses. Its acidity and subtle tannin structure allow it to complement richer dishes while maintaining freshness and balance.