Yes I do, but finishing off my syrop de cassis with water apero which is AF, but as soon as it is finished I move onto a small glass of Porto, topped up if necessary while I move through the cheese course. Then, after dessert, cafe/ Calva. Don’t need to use the jigger measure anymore since I discovered that it was exactly the same as topping up the glass with Calvados. 
If eating out with friends it is a kir cassis for apero, red wine through the meal, then cafe/Cognac to round off with.
AF ‘tostado’ beer in Spain is quite good. The tostado taste covers the usual AF taste. I’ll be taking some back to France.
My wife drinks LA wine sometimes, she can’t find an AF that she likes.
We discovered the “cerveza tostada” - forgive my pedantry but beer is feminine - about 18 months ago and I agree with you, it’s pretty good. It has a good beery taste to it. I don’t think anything can really replace alcohol in a drink, but if I’m driving the “tostada” is a good alternative.
I’ve only tried alcohol free wine once and I’ll be waiting a long time, I suspect, before I try it again. The zero gins, although not to my mind very gin-like, are quite pleasant and refreshing.
Those aren’t cats…they are donkeys and the logistics should now be clear to you. 
Not weired at all, why dilute the digestive process and have undigested food in the gut.
Maybe I read that at some point!!
Sometimes it’s pleasant to take a drink while eating for lubrication and cleansing. Other times the drink can provide a pleasing counterpoint to the flavours of the food. The only food I intentionally don’t drink while eating is a hot curry, because after a drink the heat burns more fiercely than before, often unpleasantly, and I especially don’t drink wine with a curry.
But it’s good not to be too dogmatic about these things.
A good rich Gewurztraminer can work well with curries - not that we make them - as despite, or because, my wife spent her first forty years in Durban, supposedly the largest Indian city outside India, she hates the stuff.
Difficult to hate the food of an entire sub continent surely?
She seems to manage it quite easily!
And to be fair, it 's not difficult here as I don’t know of any Indian restos in local towns - Maghreb and Levantine, yes, but not Indian.
Upon reflection, there are probably more than a few who hate the ‘traditional’ food of North America…
Haha what do traditional North Americans eat, buffalo, bison? Or did you mean the immigrant population?
I think you can guess to what I was referring…
And of course, it wasn’t always called ‘America’! In fact, not that long ago really - our house was probably built more than a century before Columbus’s ‘discovery’.