Fade To Black | Muri
Fade To Black is a creation by Muri, a company founded in Copenhagen in 2020 by Murray Paterson. A British expat, Paterson drew inspiration from the Danish gastronomic scene, which is particularly avant-garde when it comes to fermentation. Ioakeim Goulidis, formerly of Noma’s fermentation lab, joined the venture. Together, they created not just a dealcoholized wine, but a beverage in its own right: more than an interpretation of red wine, it’s an alternative that’s as delightful as it is gastronomic.
The result is available among Mundovin’s non-alcoholic beverages.
Ingredients and Blend
The raw materials are simple, but the process is complex. The base is a low-alcohol wine made from red currants and blackcurrants, fermented with Pichia kluyveri yeast. This is blended with a chamomile water kefir and a sourdough kvass infused with fig leaves andpine needles gathered in Danish forests. After brief fermentations in separate containers, the juices are blended in a stainless-steel tank.
The result is sparkling (2.5 bar), vegan, with no added sulfites (less than 10 mg/L total), and free of artificial flavors or preservatives. Chamomile adds creaminess, wheat malt (contains gluten) provides earthy depth, and pine contributes a resinous and floral touch on the finish.
Production Method
Nothing here involves de-alcoholization. Muri starts from scratch: each ingredient is fermented separately, following its own microbial process, and the final blend is created in stainless steel tanks. Produced in small batches, Fade To Black is pasteurized for stability, without compromising its aromatic complexity. A rigorously artisanal approach, borrowed from high-end cuisine rather than traditional winemaking practices.
Fade To Black | Muri: The Sommelier’s Review
Philippe Mischler, sommelier at Mundovin
What strikes you right away is the honesty of the approach. Muri does not seek to copy a Pinot Noir or mimic a Côtes-du-Rhône. Fade To Black asserts its own identity: dark, structured, and tart, with noticeable tannins derived from red currant skins and malt. It’s a full-fledged table wine in its own right, not a substitute, and that’s what won me over from the very first sip. WIRED named it “The Best Red Wine Alternative 2024.” That’s no small feat!
Serve it slightly chilled, after a few minutes of aeration, with beef tartare with capers or a wild mushroom risotto. Best enjoyed within three to five days of opening.
The Nose
The nose opens with ripe black fruits, led by blackcurrant, with red currant adding liveliness. Behind that, an earthy note of malt, almost mineral. Fig leaf slips in discreetly, vegetal and sweet. A resinous hint of pine rounds out the profile, clean and fresh.
On the palate
On the palate, the attack is juicy, tangy, and direct. The texture is full-bodied and structured, with a herbaceous creaminess provided by the chamomile kefir. The tannins are noticeable and well-defined. The acidity remains lively and balanced, holding the wine together through to the vibrant finish, where a resinous note of pine lingers.
This product has a Best-Before Date of 04/2029. The product remains safe to consume after this date.
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