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Three years of IAMNOTWINE

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As far as I am aware, no one before has had the courage to present a six-course tasting menu accompanied by non-alcoholic wine – until that is - last Friday (19 June 2026).

The occasion: IAMNOTWINE’s birthday and in the village where the journey began.

Three years of IAMNOTWINE: Franziska Ingenbrand celebrated this milestone together with clients, friends, and family at the elegant Kaiserhof in Guldental (Nahe) – a venue which couldn`t have been more fitting. Renowned in the region for its refined, innovative cuisine, chefs Thomas and Max created a fine-dining menu par excellence. With support of the K-Service team, Franziska presented a selection of her IAMNOTWINE wines, carefully chosen for the occasion.

CRAFTSMANSHIP

A true wine-and-food pairing challenge: alcohol-free wine has a more restrained character than wines whose body is carried by alcohol. Selecting the right dish hence requires expertise and care, as the delicate aromas are easily overpowered by spice or strong seasoning. The chef must therefore work with subtlety and finesse, whilst at the same time, keeping in mind the importance of salt and acidity in their crucial role of wine-partner.

A refreshing, non-alcoholic Secco enhanced with an essence of woodruff and strawberries, served as a welcome drink. Sparkling and fruity, the amber-coloured beverage went down a treat in the summer heat.

As did the freshly baked sourdough bread (Pankratius Hof, Mainz) accompanied by tomato jam on teriyaki butter.

HEADFIRST

Dinner began with ‚Mit dem Kopf durchs Dressing‘ (literally - Diving headfirst into the dressing) accompanied by a Bernstein spritz prepared with Franziska`s IAMNOTWINE. Centrepiece - a lettuce heart drenched in buttermilk and elderflower dressing, topped with roasted sunflower seeds and finely sliced onion rings. A creamy lettuce and sunflower seed dip duo rounded the dish off beautifully.

The subtle bitterness and citrus flavours of FRANZ VON FEIN`s Bernstein Aperitif, along with the tangy citrus and spicy herbal notes worked particularly well with both roasted sunflower seeds and the floral salad dressing.

With her guests savouring the evening’s culinary creations - able at the same time, to observe the Kaiserhof Men at Work - Franziska`s concentration lay in guiding through the world of IAMNOTWINE - with both knowledge and charm.

TANZ AUF DEM VULKAN

Franziska then combined the second course - ‚Dance on the Volcano‘ - with her Radiant Rosé – a Pinot Noir and Portugieser cuvée boasting fruity flavours and mild acidity. Home-caught and butchered, the venison tartare decorated with pistachio cream and grilled radishes drizzled in pistachio vinaigrette, was certainly not the easiest of pairings.

Spruce needle oil- and salt underscored the wine`s delicate acidity well and finely grated egg yolk added a vibrant finishing touch.

AROUND THE WORLD

‚Dorade Royale on a Mission to Thailand‘ introduced spice to the menu - a dish warmly received by all guests, together with Blanc Brillant Cuvée. The blend of Muskateller, Müller-Thurgau and Riesling grapes impressed with its vibrant citrus, fresh lime and delicate hint of spice.

The aromatic profile was a good match for Thai-style sea bream, marinated in chilli and garlic and accompanied by a salad of papaya and almond-coriander cream. The glossy, flame-seared banana leaf added an elegant layer and delicate smokiness to the overall impact.

The light intermezzo, “Risotto con Frühling” preceded the main course. “Drei Bohnen für das Lamm” featured marinated, charcoal-grilled leg of lamb with a trio of beans. Served on white bean gelée, the dish was accompanied by Franziska’s latest release: a 0.0% Sparkling Rosé Cuvée made from Pinot Noir and Portugieser grapes.

Served with a lukewarm green bean and diced pear salad and a green bean ice-cube, this was an unusual lamb composition which paired beautifully both visually and in flavour, with the crisp, fruity rosé.

CROWNING GLORY

The final wine of the evening was Franziska’s elegant Muskateller-Secco cuvée, “Mousscade Blanc” and chosen for the playful dessert creation - “Ha Nu Scho” (“Nuts, whole hazelnuts!”). As the name suggests, the nutty chocolate interpretation combined rich chocolate mousse, fresh strawberries and a crunchy hazelnut-sprinkled waffle.

A harmonious finale, uniting exotic Muscat aromas with the bittersweetness of hazelnut, creamy chocolate and fresh fruit. Gentle residual sweetness in the glass and the toasty, nutty character on the plate brought the fine-dining experience to an elegant and memorable close.

In collaboration with the Kaiserhof in Guldental, the evening proved a compelling and successful alcohol-free fine-dining experience, marking a bold step and a clear expression of vision, concept and conviction. An evening in which Franziska crossed a new threshold, paving the way for her next chapter.

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For all food lovers out there, a visit to the Kaiserhof in Guldental is one I recommend. You can not only expect an exceptional menu, but also the opportunity of hands-on experience with valuable insights into the wonderful world of cuisine, so why not register for one of the popular cooking events?

In 2023, Franziska founded IAMNOTWINE and became Germany’s first female-led start-up specialising in premium non-alcoholic wines and sparkling alternatives. In 2024, her products received their first prestigious accolade at the World Alcohol-Free Awards.

Since its launch three years ago, IAMNOTWINE has continued to enjoy widespread popularity across Germany, establishing itself as a compelling alcohol-free option for every occasion.

The range currently comprises five meticulously crafted products, spanning rosé and white wine as well as a selection of sparklings.

More information about her products, including an insight into Franziska’s story and her vision may be found on the IAMNOTWINE website.

Thankyou Franziska, for the kind invitation!

Gail Treuer

June 2026