When Tolu Obikunle was an intern on Wall Street, she was frequently invited to go out for drinks after work. But filling up with spirits was actually something that brought Obikunle’s spirits down. “I found myself pretending to drink just to fit in with my colleagues,” said Obikunle. “I loved being out and socializing, but I did not like the feeling of getting buzzed.” Obikunle couldn’t keep her feelings bottled up for much longer, and pretty soon, she uncorked Sapiens Beverage Company, a line of fine, non-alcoholic wines. The company turns out full-bodied reds, sparkling rosés, and chardonnays that could easily fool the discerning palate of a traditional wine connoisseur. Their wines start out with alcohol in them but then undergo a complex dealcoholization process called “vacuum distillation.” The wine is heated to a boil, beginning the separation process. The alcohol is suctioned out while a careful balance of temperatures …