The organization has now produced a practical and inviting book on the subject.

«But how in the world can it be,” you might ask,” that a guy who usually writes about wine and spirits, is now writing on alcohol-free?”

Well, the fact is that I have been tea-total for many years of my adult life, after a nasty meeting with the contents of a can of plonk in the woods in my youth.

Even though I was converted to the good wine, it is not difficult to understand that there is a need to create alcohol-free pockets in a society where many experience an unnecessary alcohol and drug pressure.

Wants to bring about a need for experimentation

Jan Aasmann Størksen is tea-total and the coordinator behind the book. He hopes that”Drink more” will create the need to experiment «in an exciting world without hangovers».

Publisher, Alf Erik Malm of Drivkraft Publishers, who has taken care of several books for the Salvation Army, reveals something of the idea behind:

”The idea is not to point a moralistic finger, but to create choices,” he says.

Nevertheless, we get a text-dose of saved ex-alcoholics, in between coffee and drink recipes as one would expect in a book of this type.

”But I must say it concerns me that you can sit down in a restaurant and order from a comprehensive wine list, and the drinks are served in smart glasses. But if you are driving or are tea-total, you are limited to apple juice or mineral water, and the smart crystal glasses disappear. I don’t know why this is the case,” he says.

One explanation is perhaps that wine and food in the European cultural tradition have developed together throughout the history of civilization for 5000-6000 years? And maybe one ruins this type of food by drinking sweet fruit drinks with it?

”Yes, it could be, but restaurant guests should still be able to find alternatives,” says Malm.

Another explanation as to why tea-total restaurant-guests receive a cold shoulder, could also be that the restaurants fail to make money from them. Sales from just one single bottle of wine, easily give 300-400 kroner in pure profits at restaurants.

Food and wine

Alcohol in the form of wine makes for several effects together with food. The alcohol in itself is dissolves fat. The acids are refreshing, and also help to dissolve fat, and make the combination of wine and food lighter. The properties of red wine cleanse and neutralize the mouth and palate between each bite.

Challenge

Trying to find alcohol-free substitutes to accompany restaurant food, other than water or alcohol-free beer, one will have a challenge. Some of Norway’s best restaurants, such as Bagatelle, stocks apple juice from Ringi Farm in Bærum.

This is a drink that actually is one of the best accompaniments to good food, and that can function as a white wine substitute.

The reason is the acid and that there isn’t a nasty, artificial apple-sweetness such as many of the industrial products are so marked by. Red wine substitutes are harder to find.

”According to my acquaintances, it is quite possible to find satisfactory alternatives, even though they perhaps will never reach a matching standard to wine. But since it is the case that some restaurant visitors take the car, some are tea-total, and others are alcoholics, being met with a nonchalant attitude is no fun,” says Jan Aasmann Størksen.

”Limited selection”

”What do you drink yourself with the food, when you are out?”

”The selection is very limited. The simplest thing is to choose water with taste, a San Pellegrino, or something like that. But I have tasted local varieties of good, apple juice types. And if you are in a bar, there ought to be a list of good, alcohol-free drinks. In 5-10 years, I hope that the situation will be a lot better than now. It would be fine by me if they put more money into making some interesting, alcohol-free alternatives. “

The reason that so many in the West choose alcohol in their drinks, is not just because it puts one in a good mood, or makes you high. Alcohol in a drink also gives a feeling of body and sweetness, without there being sugar in it.

So when the barista and drink-boss, Thomas Jørgensen tackled the task in the book of making alcohol-free drinks, he was faced with the difficult choice of how to create sharpness, and a feeling of sweetness and body, and not just a sugary taste.

In his drink, Virgin Mojito, rum has been replaced by Sprite. It’s not quite the same, but it works.

The Sprite «doesn’t bite back». But the mint leaves and the crushed lime wedges give a nice taste sensation to the original drink – not to mention a clear head the following day.

”What I have discovered, is that alcohol can actually camouflage the taste, and making drinks without alcohol can actually help to give the ingredients their rightful place,” he says.

Testing

We should test this out, I say. I bolt out to buy mint and lime and a Sprite, and mix a drink.

”What do you think?”, I ask my better half.

”Hmm, it’s actually good!”