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Sometimes known as a ‘half-and-half,’ the hybrid is a bespoke drinks flight alternating between wine and a non-alcoholic (NA) alternative — from 0.0 percent ABV wines and juices to sparkling teas and homemade ferments. And it’s gaining popularity at select tastemaking restaurants around the world.
“Younger generations aren’t drinking in the same way [as older generations],” claims Micah Melton, culinary director at Alinea in Chicago. “Not drinking is a little…
