a process for making a low - alcohol wine is provided . the process includes the steps of separating grape juice into a high - sugar fraction and a low - sugar fraction prior to fermentation , blending additional grape juice into the low - sugar fraction to form a mixture and then fermenting the mixture to form a low - alcohol wine . in the case of red wine , a low - alcohol product can also be made by separating the must into a high - sugar fraction and low - sugar fraction prior to fermentation , blending additional must into the low - sugar fraction to form a mixture and then fermenting the mixture to form a low - alcohol red wine . the present invention permits the production of a low - alcohol wine without sacrificing the full body , aroma and character of traditional wine .