Winery interest in low-alcohol beverages has been a nascent curiosity for well over a decade—it wasn’t until the Unified Wine & Grape Symposium’s first seminar on its production in 2015 that the industry really acknowledged the category. Fast-forward seven years and the wine industry has certainly accumulated many reasons to offer new types of wine, from low-alcohol to low-calorie. This “Better for You” beverage category includes some of the newer, and sometimes more competitive, beverage choices, including a tidal wave of alcohol-infused flavored seltzers, like White Claw, Truly and Coca-Cola’s AHA. Larger wineries, those producing at least 50,000 cases, have been the first to explore and expand thei...