Alcohol-free wine pairings are becoming increasingly popular, but the margin calculation is different than with regular wine. You're dealing with 9% VAT (not 21% like with alcohol) and often higher purchase prices per bottle. In this article, you'll learn step-by-step how to determine a profitable price for your alcohol-free wine pairing.
What makes alcohol-free wine different?
Alcohol-free wine follows different rules than regular wine:
- VAT rate: 9% (same as food and soft drinks in restaurants)
- Purchase price: often €8-15 per bottle (more expensive than basic wine)
- Serving size: usually 125ml per glass (same as regular wine)
- Glasses per bottle: 6 glasses (750ml / 125ml)
💡 Example:
You buy alcohol-free Chardonnay for €12 per bottle and sell per glass for €6.50 incl. VAT:
- Selling price per glass excl. VAT: €6.50 / 1.09 = €5.96
- Purchase price per glass: €12 / 6 = €2.00
- Pour cost: (€2.00 / €5.96) × 100 = 33.6%
That's on the high side for beverages.
Calculate your purchase price per glass
The foundation of every margin calculation is knowing what one glass costs you:
Price per glass = Purchase price per bottle ÷ 6 glasses
- Bottle of €8: €1.33 per glass
- Bottle of €12: €2.00 per glass
- Bottle of €15: €2.50 per glass
⚠️ Note:
Always calculate with 6 glasses per bottle, even though you can technically pour 7-8 from it. This gives you room for tastings and spillage.
Determine your desired pour cost
Pour cost is the beverage equivalent of food cost. For alcohol-free drinks, typical percentages are:
- Premium alcohol-free wines: 25-30%
- Basic alcohol-free wines: 20-25%
- For wine pairings: 30-35% (because you need less staff)
The more expensive the bottle, the higher your pour cost can be without losing profitability.
Calculate your minimum selling price
With the formula, you can calculate what you need to charge at minimum:
Minimum price excl. VAT = Purchase price per glass ÷ (Pour cost % ÷ 100)
💡 Example:
Alcohol-free Sauvignon Blanc, €10 per bottle, desired pour cost 28%:
- Price per glass: €10 ÷ 6 = €1.67
- Minimum price excl. VAT: €1.67 ÷ 0.28 = €5.96
- Minimum price incl. VAT: €5.96 × 1.09 = €6.50
You need to charge at least €6.50 per glass.
Pairing vs. individual glasses
With a wine pairing, you can calculate differently than with individual glasses:
- 3-course pairing: 3 glasses at 100ml = 400ml per person
- 5-course pairing: 5 glasses at 80ml = 400ml per person
- Benefit for guest: lower price per ml than individual glasses
- Benefit for you: higher revenue per person, less choice stress
💡 Example pairing:
3-course wine pairing with 3 different alcohol-free wines:
- Total purchase price: €1.67 + €2.00 + €2.50 = €6.17 per person
- At 30% pour cost: €6.17 ÷ 0.30 = €20.57 excl. VAT
- Selling price: €20.57 × 1.09 = €22.50 per person
That's €7.50 per glass - more attractive than €8-9 per individual glass.
Include additional costs
Don't forget to include these costs in your calculation:
- Glasses: washing, breakage, different glass types
- Presentation: cards with descriptions, tasting notes
- Staff training: knowledge about alcohol-free wines
- Inventory risk: alcohol-free wine has a shorter shelf life
These costs are usually an additional 5-10% of your beverage purchases.
How do you calculate the margin on an alcohol-free wine pairing? (step by step)
Determine your purchase price per glass
Divide the bottle price by 6 glasses. A bottle of €12 therefore costs €2.00 per glass. Add up all the wines in your pairing.
Choose your desired pour cost percentage
For alcohol-free wine pairings, 25-35% is typical. The more exclusive the wines, the higher your percentage can be.
Calculate your minimum selling price
Divide your total purchase price by your pour cost percentage. Don't forget to add 9% VAT for the final price.
✨ Pro tip
Check your pour cost on your 3 best-selling alcohol-free wines. If those are under 25%, you can probably raise your prices without losing customers.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Why is alcohol-free wine more expensive to purchase?
The production process is more complex - alcohol is removed after fermentation. Additionally, the market is smaller, so economies of scale are lacking.
Can I take a higher margin than with regular wine?
Yes, because you need to invest more in inventory and training. A pour cost of 30-35% is acceptable for premium alcohol-free wines.
How many glasses do I get from a bottle of alcohol-free wine?
Calculate on 6 glasses of 125ml per 750ml bottle. This accounts for tastings, spillage, and consistent pouring.
Do I charge 9% or 21% VAT?
Alcohol-free wine falls under 9% VAT, just like food and soft drinks. Only genuine alcoholic beverages have 21% VAT.
Can I charge the same price as for regular wine?
Often yes, because guests are willing to pay for quality and convenience. Your higher purchase cost is offset by lower alcohol excise duties.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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