Zerozzante Cuvée No.4 – Grape Rhubarb – non-alcoholic

Rhubarb brings the tartness, grapes the rosé

Zerozzante Cuvée No.4 is a non-alcoholic fruit sparkling wine made with white grape juice and rhubarb, cold-pressed and carbonated. It is the tartest of the four cuvées and is produced without any alcoholic fermentation.

Zerozzante Cuvée No.4 Grape Rhubarb is the latest non-alcoholic fruit sparkling wine from the Raumland sparkling wine estate in Flörsheim-Dalsheim, made from white grapes and rhubarb. Both ingredients appear on the label, meaning the rhubarb is not just a flavor description, but is actually in the bottle. For us, this cuvée is the best-selling item from the entire estate.

Fine rhubarb and a hint of raspberry

The cuvée appears in the glass with a subtle rosé hue, fine-bubbling mousse, and an aroma that leans distinctly toward rhubarb.

Behind that, it is reminiscent of fresh red raspberries, even though there isn't a single raspberry in it, and overlaid with the floral notes of white grapes. On the palate, the sweetness remains remarkably restrained, because rhubarb contributes less sugar and more acidity than any grape. It presents itself as tart, fresh, and refined, with a clear finish of stewed rhubarb.

Incidentally, botanically speaking, rhubarb is not a fruit at all, but a knotweed plant, making it a vegetable. It is traditionally harvested only until June 24th so that the plant can regain its strength before winter. This short season explains why a drink containing real rhubarb is rarer on the shelf than one with merely rhubarb flavoring.

For spring and before a meal

This cuvée is the aperitif among the four Zerozzante offerings, as its clean tartness opens the appetite rather than covering it up.

Asparagus and young vegetables pair well with it, as do fried fish, poultry, and light meats. It truly shines alongside savory snacks like salted almonds or roasted seeds, and even sophisticated fruit desserts that go beyond simple sweetness stand up well to it. Serve it at 6 to 8 degrees in a wide-bowled glass, as the delicate rhubarb note needs air above the surface.

Once opened, the 750 ml bottle will keep in the refrigerator for about three days before the mousse noticeably fades. As an aperitif before the meal, a small glass per guest is perfectly sufficient because the tartness makes an impression after just two sips. For those who want to stick with it throughout the evening, this cuvée is a better companion than the sweeter grape-based varieties anyway.

Cold-pressed, cold-sterile bottled

Grapes and rhubarb are cold-pressed separately and only combined afterwards; no water is added at any step. Nothing is heated either, even though that would significantly extend shelf life.

Volker Raumland sticks to this method because, while heat preserves the fruit, it also cooks away the fine nuances. That is why only pristine grapes go into the press and the juice is subsequently bottled under cold-sterile conditions. Aside from grape juice, rhubarb, and carbon dioxide, the ingredient list contains only 30 milligrams of Vitamin C per liter.

Volker founded his sparkling wine estate in 1984, manages 14 hectares organically, and has been working with his daughters Katharina and Marie-Luise since 2019. Much respect. You can find more drinks from Flörsheim-Dalsheim and many sparkling non-alcoholic alternatives with us.