In the world of fine dining, non-alcoholic wine was long considered a “necessary evil”—a compromise for designated drivers or abstainers. However, in 2026, we are witnessing a radical turning point. When papal tradition meets Austrian innovative power, something entirely new emerges. The collaboration between Swiss star chef David Geisser (Restaurant Soleil d’Or) and the premium non-alcoholic label ZERONIMO is more than just a marketing idea: it is a scientific and culinary expedition into uncharted territory.
From the Swiss Guard to Gourmet Heaven
David Geisser’s career path is as extraordinary as his cuisine. He previously cooked for the Pontifical Swiss Guard in the Vatican, and thus for the Pope personally. His restaurant Soleil d’Or, which opened in St. Gallen in 2025, received its first Michelin star after only ten months. Yet, Geisser is not a chef to rest on his laurels; he seeks the new and the unknown. He first discovered ZERONIMO wines in 2023. What fascinated him was not just the taste, but the craftsmanship: the Heribert Bayer winery from Middle Burgenland vinifies these wines traditionally to perfection first (even a 98-point wine has already been dealcoholized) before the alcohol is gently removed. The result is a 100% natural product, free of artificial flavors, which ultimately moved Geisser to pursue this cooperation.
A new Category: Non-Alcoholic World
One of the core points of this partnership is the realization that non-alcoholic wine is not a substitute product. Geisser compares it to Orange Wines—an independent category that writes its own laws. “You cannot apply the old rules of wine pairing one-to-one to non-alcoholic wines,” the top chef explains.
Together with ZERONIMO founders Katja Bernegger and Patrick Bayer, he has embarked on a journey to define these new rules. This involves more than just taste; it involves true food chemistry.
And the initial findings from the trio are certainly promising. Not only do non-alcoholic wines introduce a new logic to pairing, but components such as fat content suddenly take on entirely new significance. This also leads to completely new pairing synergies previously unknown with traditional wines.
The new Logic of pairing: Framing instead of Dominance
While traditional wines often compete for dominance with a dish, winemaker Patrick Bayer describes the effect of alcohol-free premium wines as “framing”.
“They blend in elegantly and play a purely supporting role,” says winemaker Patrick Bayer.
Fat as a flavor transmitter
One of the most exciting findings of the collaboration so far: In non-alcoholic wines, fat acts as a targeted flavor transmitter and also balances acidity and tannins. This opens the door to a completely new playing field in pairing. This first important observation of the trio can also be scientifically substantiated. When non-alcoholic wines are paired with fatty foods, the flavor profile intensifies due to the so-called “lipid-based distribution.”
Since David Geisser’s alcohol-free wines contain no ethanol to bind the aromas, they dissipate more quickly. However, something interesting happens when you enjoy them with fatty foods: the wine’s delicate aromatic compounds adhere to the food’s fats in the mouth. Like a natural “flavor safe,” the fat stores these aromas and keeps them on the palate longer. Body heat then continuously releases them, transporting them to the olfactory receptors. This results in a longer finish, a richer mouthfeel, and more intense aromas.
Furthermore, fats create a smoother texture in the mouth, bind tannins, and balance the acidity, which results in a more balanced fruit profile, especially in non-alcoholic red wines. Therefore, when paired with fatty foods, non-alcoholic wines develop their aromas more intensely and exhibit a fuller mouthfeel.
New Pairing Symbioses: Alcohol-Free Reds and Umami
Alcohol-free red wine Leonis Blend paired with a plate of udon noodles and beef. In addition to these insights, a previously unknown pairing symbiosis was also discovered.
“Our alcohol-free red wines, such as Zeronimo Leonis Blend and Zeronimo Zweigelt, love umami. This makes them an excellent match for Asian, Japanese, or Middle Eastern cuisine—a pairing aspect not typically associated with traditional red wines,” explains Katja Bernegger, founder of ZERONIMO.
With these findings, ZERONIMO and David Geisser aim to provide chefs, sommeliers, and gourmets worldwide with a new set of tools and establish alcohol-free wines as a permanent, inspiring force in the culinary world.
With these findings, ZERONIMO and David Geisser aim to provide chefs, sommeliers and gourmets worldwide with a new set of tools and to establish non-alcoholic wines as a permanent, inspiring element in the gastronomy sector.
