ARENSBAK Effervescent – A sparkling star on the non-alcoholic scene

Proxies – What’s the fuzz about?

For years, non-alcoholic wine hasn’t been a topic of discussion – perhaps only that it’s not worth discussing… But now, proxy wines, or just proxies, have entered the global stage and into our glasses.
Proxies have nothing to do with the old-school process dealcoholization. Instead, they are multi-layered compositions of ingredients, often produced using different fermentation techniques.

Proxies have been a well-kept secret among Michelin-starred restaurants and sommeliers for years. They have spent countless hours and resources crafting non-alcoholic alternatives that meet the high expectations in terms of both taste and complexity.

The Danish brand ARENSBAK is setting new standards within the category and fortunately, they have crafted a stunning sparkling alternative – the ARENSBAK Effervescent.

Award-winning bubbles

ARENSBAK Effervescent stole the show at this year’s World Alcohol-Free Awards in London, where it was awarded Gold.

“There’s a modernity to this tea-based sparkler that suggests it should really appeal to younger consumers. With its bright citrus flavours, slight tartness and gentle oak notes, there’s a lot going on here, but it’s all in balance. A super cool aperitivo that’s somewhere between a pet-nat and NV Champagne in style.” – Judges tasting note, World Alcohol-Free Awards 2024

ARENSBAK’s very own sommelier, Emilie Øst-Jacobsen, the architect behind ARENSBAK Effervescent’s flavor composition, is thrilled about this recognition and highlights why it is such a favorite:

“It’s velvety soft, yet still crispy, with a round, long aftertaste. You can taste the tannins and you get that dryness and complexity that we have been longing for in non-alcoholic wine alternatives.”

A taste of Copenhagen

ARENSBAK has deep roots in Copenhagen and originates from the city’s gastronomic scene, with its commitment to culinary innovation, the celebration of local flavors, and the New Nordic movement.
The fine drops of ARENSBAK are crafted by sommelier Emilie Øst-Jacobsen and gastrophysicist Bram Kerkhof.

Emilie has a background working at Michelin-starred Restaurant Alchemist and is an absolute expert in flavor combinations. Bram is nothing but a genius when it comes to fermentation and has previously worked at Restaurant Noma, specializing in this field.

Crafted for culinary

ARENSBAK Effervescent is crafted on a base of Wuniuzao Longjing green tea. The tea itself has delicate notes of dried grass and flowers that complement the final ARENSBAK Effervescent greatly.

It’s made on a base of kombucha and to create its elegant taste, gooseberries, peach and a hint of lemon grass are infused in the second fermentation.

Before the fizzy bubbles are tapped, ARENSBAK Effervescent is layered with oak to enrich its structure and tannins. An absolute crisp non-alcoholic sparkling alternative.

“The scent of lemongrass is especially characteristic to ARENSBAK Effervescent. I would pair it with oysters au natural, scallops or fresh ceviche with a pinch of lime. And a light summer breeze. Enjoy” says Emilie.

You can learn much more about how ARENSBAK Effervescent is crafted and new world of proxies here.

 

Photo Credit belongs to Emile, Glass of Bubbly was granted permission, to use them.