Partner Content: Zeronimo
By Joshua James, Founder, Ocean Beach Cafe
With over twenty years of bartending experience and as the owner of Ocean Beach Cafe—San Francisco’s first non-alcoholic bar and bottle shop—I’ve been on the hunt for the highest quality non-alcoholic wines to share with curious drinkers. And Zeronimo is, by far, the best I’ve found. With the holidays approaching, I’m thrilled to share some of my favorites and show how they can enhance your seasonal gatherings. Whether you’re hosting Thanksgiving, Christmas, or any occasion in between, Zeronimo has a bottle to complement your feast.
When I started Ocean Beach Cafe, my goal was to provide non-alcoholic options that feel as elevated as any traditional bar selection, and Zeronimo fits that mission beautifully. They’re committed to crafting non-alcoholic wines that truly meet the expectations of a premium wine experience. For anyone who’s been let down by watered-down alternatives, Zeronimo is a game-changer.
As someone who’s spent years surrounded by fine wines and spirits, I know it’s no small feat to capture that depth and complexity. But Zeronimo pulls it off—balancing flavors and aromas to create an inviting, sophisticated dining experience. Their wines are approachable yet nuanced, making them the perfect choice to bring everyone together this season.
My Top Picks for the Holiday Table
When I want a wine with a deep, layered feel, I reach for Zeronimo’s Leonis Blend. With flavors of dark berries, hints of vanilla, barnyard, and a touch of oak, this one is bold and complex enough to take center stage at a holiday meal. For Thanksgiving, it pairs perfectly with smoked meats or hearty mushroom dishes, adding a bit of complexity to the table. At Christmas, it’s a great match for spiced pork roast or anything with rich, warming flavors. It’s like having a cozy fireplace in a glass.
This is my go-to for main courses, especially at Thanksgiving. Zweigelt is bursting with flavors like blackberry, cherry, and a hint of spice that pairs beautifully with roast turkey and stuffing. The spice profile is just enough to stand up to Thanksgiving’s herb-rich flavors without overpowering them. For Christmas, this wine is amazing with roasted lamb or beef. It has a balance and structure that cuts through the richness, adding a bit of elegance to the plate.
This is a crisp, refreshing option that I like to serve with appetizers or lighter holiday dishes. With flavors of green apple, peach, and lemon, it’s a perfect pairing for roasted vegetables or seafood appetizers. I think of Grüner Veltliner as the “fresh start” to any meal, brightening the palate before you move to heavier courses. At Christmas, it works nicely with roasted turkey or chicken, fresh winter salads, or as a way to lighten up the meal’s heavier flavors.
Every celebration needs a little sparkle, and Zeronimo Sparkling Select satisfies a sommelier’s palate, as well as anyone who enjoys a giddy bubbly. This extra-brut option has subtle notes of almond and brioche, giving it a dryness that complements creamy mashed potatoes or lighter, buttery sides. It’s ideal for a Thanksgiving toast, setting the mood without filling anyone up. For Christmas, this sparkling wine pairs well with hors d’oeuvres and seafood dishes like caviar, clams, and lobster, making it versatile enough to flow through the entire meal.
How to Set the Perfect Holiday Scene with Zeronimo
Wine isn’t just about taste; it’s about setting the mood and the company that you keep. With Zeronimo, you get that same elevated feel you’d expect from premium wines. But, this way, everyone at the table can enjoy it. I love that these non-alcoholic wines can be the common ground at any holiday gathering.
Hosting with Zeronimo feels like honoring tradition while embracing something new. From pouring a glass of Sparkling Select as guests arrive, to pairing Zweigelt with the main course, Zeronimo brings a layer of richness that adds to the overall experience. These non-alcoholic wines are well-crafted, approachable, and, most importantly, inclusive. I’m thrilled to bring these to my table this season, and I hope you do, too.
