Fade To Black

A Fermented Red Blend, Not a Dealcoholized Wine. Fade To Black is a MURI blend built as a gently sparkling red through fermentation rather than by removing alcohol. It is composed of fermented black and red currants, chamomile kefir, fig leaf, and pine kvass. The approach follows MURI's house method of treating and fermenting each component separately before blending, with special yeasts, water kefir, and kvass used to develop complexity while keeping alcohol to trace levels. According to the producer, the name is a nod to a deep, rolling jungle tune, in line with MURI's practice of naming its drinks after records from the club scene.^[1],[2]

The declared ingredient list, per the January 2025 retail listing, is: red currants, black currants, chamomile, malt, fig leaf, pine needles, sugar, salt, and yeast. The producer describes the finished blend as a sparkling non-alcoholic cuvée made from fermented red currants, chamomile kefir, fig leaf, and pine needle kvass.^[3]

Fermented Currants — Fruit Base. Black and red currants form the fermented fruit base of the blend, contributing the dark red forest-fruit character and the fruity, tannic backbone.^[4]

Chamomile Kefir — Aromatic Component. Chamomile is used in the form of a chamomile kefir within the blend, contributing herbal aromatics.^[1]

Fig Leaf — Aromatic Component. Fig leaf is declared among the ingredients of Fade To Black.^[4]

Pine Kvass — Earthy Component. Pine kvass, made from pine needles, is identified as a key ingredient of Fade To Black. It contributes a warm earthiness to the blend.^[1],[5]

Nose. The producer describes complex aromas of berries with herbal and smoky notes.^[1]

Palate. The palate shows dark red forest fruits with a pronounced and lively tartness, light tannins, and a warm earthiness from the kvass. The producer characterizes the overall blend as fruity and tannic, drawn from black and red currants, chamomile, and fig leaf, with a refreshing acidity.^[1],[4]

Structure. Structural points supported by the producer's notes:^[1]

• Acidity: refreshing, pronounced and lively tartness
• Body: gently sparkling red
• Tannin: light tannins
• Complexity: complex aromas of berries with herbal and smoky notes

Restaurant Esse pairs Fade To Black with chewy and charred beetroot. More generally, the producer recommends the blend with steak tartare or grilled meats.^[1]

Specifications. Fade To Black is classified as a non-alcoholic sparkling red wine alternative, offered in a 750 ml format.^[3]

• Classification: non-alcoholic sparkling red (gently sparkling red blend)
• ABV: less than 0.5%
• Format: 750 ml

Ingredients Policy. Per the January 2025 retail listing, Fade To Black contains gluten and may contain sulfites.^[3]