Earth & Innovation
- 2 days ago
- 4 min read
Three years of I AM NOT WINE
ZERO COMPROMISE - 100% INDULGENCE
As far as I am aware, no one has ever 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: I AM NOT WINE’s third anniversary and in the village where the journey began.
Three years of I AM NOT WINE: 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 their Open Kitchen and refined, innovative cuisine, chefs Thomas and Max created a six course fine-dining menu par excellence titled: Earth & Innovation. Franziska, in turn, served premium non-alcoholic wines and sparkling wines from I AM NOT WINE.
CRAFTSMANSHIP
A true wine-and-food pairing challenge: alcohol-free wine is known for having a more restrained character in comparison to those, whose body is carried by alcohol. A mindful choice of dishes and careful selection of ingredients call for expertise and care, as a heavy hand in the seasoning department will annialate delicate aromatics. Subtelty and finesse yes, but in consideration of the positive role played by salt and acidity.
A refreshing, non-alcoholic Secco enhanced with woodruff and strawberry essence served as a welcome drink. Sparkling and fruity, the amber-lit beverage went down a treat in the summer heat.
As did the freshly baked chunk of sourdough bread (Pankratius Hof, Mainz) accompanied by tomato marmelade on teriyaki butter.
HEADFIRST
The evening began with "Mit dem Kopf durchs Dressing", a playful composition centred around a lettuce heart lavishly coated in buttermilk and elderflower dressing. Roasted sunflower seeds and delicate onion rings provided crunch and contrast, with creamed lettuce and seeds lending both richness and colour.
Colourful too, the Bernstein Spritz - fusing FRANZ VON FEIN's bittersweet Aperitif with I AM NOT WINE Secco Mousscade. Bright citrus notes, herbal aromatics, elderflower and white peach - a delightful complement to the toasted seeds and the floral 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 her world of I AM NOT WINE - guiding those attending with knowledge and charm.
TANZ AUF DEM VULKAN
With the second course - "Dance on the Volcano" - came 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 the greatest pairing challenge on the Menu.
Spruce needle oil- and salt underscored the wine`s delicate acidity very well and finely grated egg yolk delivered a strikingly colourful contrast.
AROUND THE WORLD
"Dorade Royale on a Thailand Mission" introduced spice to the menu - a dish warmly received by all present, as was the wine. Blanc Brillant Cuvée: a citrus blend of Muskateller, Müller-Thurgau and Riesling grapes with racy acidity, lime and a quiet hint of spice.
The aromatic profile was a good match for Thai-style sea bream, marinated in chilli and garlic and accompanied by papaya salad and almond-coriander cream. The glossy, flame-seared banana leaf added an elegant layer and delicate smokiness to the overall impact.
A light creamy intermezzo, “Risotto con Frühling” preceded the main course. Featuring marinated, charcoal-grilled leg of lamb and a trio of beans, “Drei Bohnen für das Lamm” came with white bean gelée, lukewarm green bean & diced pear salad and a green bean ice-cube.
An unusual lamb composition for which Franziska chose her latest release: 0.0% Sparkling Rosé Cuvée. With its lovely salmon pink highlights, fresh red fruit and acidity, this was a good combination - both optically and as in taste.
CROWNING GLORY
Last but not least - “Ha Nu Scho” - a playful dessert paired with the elegant Muskateller-Secco cuvée, “Mousscade Blanc”. Below a crunchy, hazlenut waffle lay mouthwateringly indulgent, rich chocolate mousse and a bed of strawberries.
Discreet muscat aromas and residual sugar, a bittersweet nutty crunch, smooth chocolate and fresh fruit - an expertly chosen combination bringing the evening to an enjoyable finale.
In collaboration with the Kaiserhof in Guldental, this ambitious and memorable alcohol-free fine-dining experience marked a confident step forward. An evening in which Franziska crossed new thresholds, expressed clear vision, concept and conviction. In bravely doing so, she has set the stage for an exciting new next-chapter.
For all food lovers out there, a visit to the Kaiserhof in Guldental is one I highly recommend. Not only do they produce exceptional menus, with their hands-on approach and bookable cooking classes, you have the marvellous opportunity of gaining a hands-on and valuable insight into the wonderful world of cuisine.
In 2023, Franziska founded I AM NOT WINE 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 four carefully crafted products – from rosé and white to sparkling wine.
More information about her products, including an insight into Franziska’s story and her vision may be found on the I AM NOT WINE website.
Thankyou Franziska, for the kind invitation!
Gail Treuer
June 2026
