By Roman Sydorenko, Founder of Ace of Cups
Gourmet specialty beverages don’t just rival the complexity of traditional wines—they often outshine them. As a fine dining lover and former wine enthusiast, here are 10 sophisticated non-alcoholic options I recommend for the wine occasion.
I might be a little biased—wild blueberries were a childhood obsession—but this still red hits all the right notes for me. It’s an easy choice when I’m in the mood for a proper burger.
Ama Brewery Elusive Cuvées Vol.1 Houjicha
There’s something magical about fermentation and bottle aging. This roasted Japanese green tea takes on layers—nutty, buttery, with a whisper of caramel. It’s bold yet fresh, perfect with baked fish from French cuisine.
Bouche PROXY A, Oolong Fig Leaf
Figs don’t get the praise they deserve. This still beverage captures the subtle brilliance of figs with a blend of smokiness, sweetness, and savoriness. It’s my go-to for a light meal—salads, starters, you name it.
Feral N°3 Red Beet Pepper Thyme Oak
When I was a kid, beets and I weren’t friends. Borscht? Hard pass. But this sparkling red has turned me into a believer. The balance of sweetness, spice, and herbal notes is incredible, making it the perfect pairing for something hearty, like a meat lasagna.
A cold brew tea at its finest—this is a pure expression of roasted stems of Japanese green tea. Expect delicate toasty almond and roasted bread notes. With its low caffeine content, it’s my go-to for unwinding at the end of a long day.
The carbonic maceration of raspberries and smoked rhubarb creates this bright, juicy, slightly tangy sip with just enough creamy smokiness and a touch of anise. Pairing it with pasta is my first choice.
Roasted pears are my weakness. Add a savory kick from kombu and olive brine, balanced by Semillon verjus, and you’ve got something special. It’s a must with pizza—seriously.
This still rosé can stand shoulder to shoulder with some of the best from Provence. Strawberry vinegar plays beautifully with the green tea blend, making it a top pick for any grilled seafood dish. I wish I’d discovered it sooner.
UNIFIED FERMENTS Wen Shan Bao Zhong
This is my ideal pairing for crudités. Light, refined, and full of the nuanced flavors I crave.
Crafted by Dutch biodiversity enthusiasts, this herbal kombucha has smoky notes that make it perfect with hearty meals. For me, nothing pairs better with arroz de pato—my favorite Portuguese dish.
For more from Roman, don’t miss his interview with Dry Atlas. You can also follow his Insights on LinkedIn. Interested in his beverage investment syndicate, Ace of Cups? Apply to join as an investor or apply to pitch today.
