🍇 Can you do wine country when you don’t drink alcohol?
We live in a time now where yes, you can be a non-drinker and still experience the beauty of wine country.
I suppose you always could have, if you think about it.
Ten or 20 years ago, an alcohol abstainer (whether for the day, week, month, pregnancy, year, or life) could easily go to a winery or vineyard. That person could see the stunning vista with their eyes, smell the dirt and the grapes, hear the chatter of happy people around them, and experience the unique terroir1. But then if that person ambled up to the tasting room, they would likely be offered water…or worse, a soda pop. This is a gross generalization, of course, but my point stands: not that long ago, options were few and far between, and non drinkers would be questioned why they would even want to go to a vineyard2.
Back in my boozy days, the one thing that made me feel “grown up” was my quarterly wine subscription from Prince Michel Winery in Leon, VA. Let’s forget about the fact that I zipped through the four bottles (one white, one red, one rosé, and one seasonal expression) in rapid succession — probably in a week.
I loved wine.
I still do. I drink wine, multiple times a week! It’s just not what we know as “traditional” wine (aka fermented grape juice). It’s de-alcoholized. But the aromas and flavors are of wine. Pinot Noir, Chardonnay, Syrah, Pinot Grigio, Cabernet Sauvignon, Rhone Blanc. There are de-alcoholized versions of all of these now, as well as multi-grape blends. The ritualistic experience of pairing the liquids with food, poured into beautiful glassware, is still present.
So with the abundance of de-alcoholized wine on the global market, and the wider proliferation of adult non-alcoholic options across hospitality all around the world, I thought I would revisit this question in 2026:
🍇 Can you do wine country when you don’t drink alcohol?
The resounding answer is YES.
From estate wineries de-alcoholizing their award-winning wines to vineyards providing thoughtful pairing flights of non-alc liquids made in-house or sourced from local brands, inclusive hospitality is finding its footing in American wine country.
My recent visit to Burnt Hill Farm, a vineyard, winery, and award-winning restaurant in Clarksburg, MD
So, can you do wine country when you don’t drink alcohol?
I put the question to the test when I visited Burnt Hill Farm, a stunningly gorgeous vineyard, winery, and award-winning farm-to-table restaurant in Clarksburg, MD. Nestled only 30 miles outside of Washington, D.C., the property was bustling on my Saturday afternoon visit. Truth be told, I did my research ahead of time. I knew the Farm offered a Temperance Flight, but that was about all I knew. I didn’t drive all the way out there on a gamble. Still, I wanted to know first-hand what the experience was like as a non-drinking guest.
Upon walking up to the outside hostess area in front of the restaurant / tasting room, I was asked for my name so the young woman could look up my reservation. “Ahh, yes, you’re here for our NA experience,” she exclaimed. I was! Yes, I really, really was. The hostess offered me a glass of sparkling water or ginger kombucha from Baltimore’s own HEX Ferments (a company I’ve been obsessed with for the past decade). Naturally, I chose HEX’s kombucha in a champagne flute, because hellooooo, that’s what one does! Pinky’s up, I say! 🥂
Feeling fancy with my flute and nerdy yet totally official with my notebook, another young employee saunters up holding a Polaroid camera. She whisks me away to a beautiful vista so we could snap my welcome photo (which was then given back to me by my lovely server Chelsy with a hand-written thank you note. The whole team exemplified inclusive hospitality. Thank you to Tati and Kelsey at the Farm…and Kelsey at Dear Clive PR, who helped me arrange this beautiful experience).
I sat down at the Chef’s Counter and the team told me to order whatever I wanted so I could fully experience the cuisine. 🥹 Yes, this was on the house because I was their VIP guest (their words, not mine!). Of course I ordered the Temperance Flight first.
The flight contained a hibiscus kombucha from HEX and then three house-made concoctions: an English mint and lemon spritz, a peach and ginger / anise / hyssop tea with candied ginger, and a very umami shiitake shrub.
I felt so included, validated, and seen as a non-drinking guest. This is summed up pretty well in an Instagram reel I posted about my experience. Talk about a timely visit! Shortly after my memorable adventure at the Farm, The New York Times included the Chef’s Counter at Burnt Hill Farm as one of the best dining experiences in the USA.
In the next issue of this multi-part series, we’ll travel (virtually) to even more vineyards and wineries across the USA that provide a truly meaningful experience for their non-drinking guests. Expect to see more from places like Varnum Vintners (Oregon), Scotto Cellars’ One of One (California), Violet Vines Winery and Vineyards (Oregon), Wölffer Estate Vineyards (New York), CrossKeys Vineyards (Virginia), Wagner Vineyards Estate Winery, Keller Estate (California), Revalation Vineyards (Virginia), and Castello di Amorosa (Napa Valley, California).
Have you had a non-alcoholic tasting experience at a vineyard / winery before?