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A booming class of botanical wine alternatives are being poured at some of the world’s top restaurants, but their makers still can’t agree what to call the stuff.
Nick Cozens (left) and Aaron Trotman of Non. Hugh Davison
″Arose by any other name would smell as sweet,” wrote Shakespeare, but then he never had to devise a marketing strategy or brief a distributor. The Bard might have hedged his words had he met the innovators behind Australia’s most confounding drinks category: grown-up, zero-alcohol beverages designed to steal wine’s spot on the dining table.
