Zero-alcohol wine has been a revelation – Helen Martin

After getting used to zero-alcohol wine, Helen Martin discovered that she no longer liked the inebriating versions.

Acohol-free wine has proved a more than acceptable substitute for Helen (Picture: Dan Phillips)

JOURNALISM in the 70s was predominantly fuelled by booze. It led me and my colleagues to a life of wine. I’ve cut back a lot in latter years, but was shocked going through blood tests for breast cancer treatment last autumn to be told I had a high level of liver enzymes.

The second test I had to go through unfortunately followed a week in Menorca. With sun-bathing, touring or swimming in the heat, wine began at about 5pm and finished about 11pm after dinner. It was no surprise that the level soared.

I was told if the next test showed another bad liver result, I might have to be investigated for secondary cancer. That was the point where I discovered zero-alcohol wine.

Rarely I would add a tablespoon of real wine to mix with the glass but for about five weeks I slurped away at zero per cent Sauvignon Blanc and was delighted to learn my blood level then became natural and healthy.

Needless to say, I was gagging that night to open proper Pinot Grigio. I didn’t like it. Tried Chenin Blanc. Yuck. I had to dilute it with two-thirds of my zero discovery, a mix which I’m still happily sipping three months later.

I’ve also realised that most supermarkets now have a whole range of “wines” at zero or 0.5 per cent, whether they are white, red or rosé.

Some Scottish and Edinburgh pubs sell “mocktails” and have alcohol-free nights, and most brewers have low or zero versions of beers. Perhaps if we’re driving, we want something more exciting than orange juice or a 7Up. Or perhaps we Scots no longer want to be traditionally dubbed as “steaming” or “blootered”.