The interesting shift isn’t just “more mocktails” — it’s

The interesting shift isn’t just “more mocktails” — it’s that serious restaurants are building non-alcoholic pairings with the same structure as a wine program: acidity, tannin, bitterness, texture, pacing. A good NA pairing can make a dish taste more itself instead of just washing it down, which honestly puts a lot of safe wine pairings to shame.