NA beer works because vacuum distillation and reverse osmosis do a good job of removing at least 98% alcohol from the beverage without significantly impacting the flavour.

These technologies are leaps and bounds better than the old-school way of boiling the solution, which ruined the drink.

Unfortunately, the same cannot be said about NA wine, at least not yet. I've seen bottles of NA "Shiraz" and it just tasted like bourgeois grape juice with a few spices added to it.