The debate about authentic lasagna centers around whether it should be made with bechamel sauce or ricotta cheese. A professional chef friend of the author firmly believes that lasagna must contain bechamel to be considered “true” lasagna, while using ricotta may result in a delicious dish but doesn’t hold the same authenticity. The author, however, believes that what truly defines lasagna is the layers of noodles, not the sauce. Without the noodles, it would be something else entirely, like Shepherd’s Pie without potatoes.
Wine Without Alcohol: Is It Still Wine?
The article then transitions to the concept of “non-alcoholic wine.” The author compares it to the lasagna debate, arguing that removing the alcohol from wine results in a substance that no longer embodies the essence of wine. This is similar to lasagna without its defining layers of noodles. Even though the non-alcoholic version may contain some elements of wine, once alcohol is removed, it cannot be considered real wine anymore.
In her article, Esther Mobley, a wine critic, mentions her difficulty in evaluating non-alcoholic wines, as they fail to live up to the qualities of real wine. She points out that while these non-alcoholic wines may not be desirable, “wine alternatives,” which are drinks designed to mimic wine but with different ingredients, can be quite enjoyable. This distinction emphasizes the idea that when something is missing its defining characteristic, it should not claim to be the original.
The Essence of Things: Defining What They Are
The author makes a broader point about the essence of things, suggesting that when a product loses the key feature that defines it, it ceases to be that product. The example of a chair, which must provide seating above the ground, is used to explain how objects should maintain their core qualities to preserve their identity. In the case of wine, the alcohol is the defining characteristic, and removing it leaves the drink as something else entirely.
As non-alcoholic wine continues to gain popularity, the author argues that we need a better term for these products than “non-alcoholic wine.” The term misleads consumers into thinking it is real wine, while it is essentially a different product. Suggestions such as “wine alternative” or “mock wine” are put forward, with each term attempting to acknowledge that these drinks are trying to resemble wine but lack its essential quality—alcohol.