Proxie wine12/21/2023 Proxies.The Proxies are made from juice, tea, spices, and bitters, and are presented in curvaceous bottles with pretty illustrated labels and colorful wax closures. Proxies feature layers of complex flavor unlike anything on the market, with a healthy dose of acidity, body, and depth to ensure they pair well with high-end tasting menus, takeout splurges, and backyard barbecues alike. Dealcoholized wine is also not wine-just ask all the restaurants and somms who don’t bother serving it. A cocktail made with Seedlip or Ghia is not wine. But cocktails and sodas aren’t meant to pair with a meal. Most restaurants now offer alcohol-free cocktails, craft sodas, or kombuchas for those who don’t drink. In recent years, we’ve seen an explosion of non-alcoholic spirits and craft beers coming to the market. A New Form Of Beverage, A New World Of Flavor Proxies aren’t just non-alcoholic, they’re what Julia Bainbridge would simply call Good Drinks. We designed them to live on restaurant wine lists, to be served in your best stemware, and even to be a mindful option to drink between bottles of wine over the course of a long evening around the dinner table. That’s why we designed our Proxies to pair with and improve food just like the best wine. They deserve the feeling of downing a briny east coast oyster and following it up with a sip of lemony, minerally Muscadet, or trying a big and brawny California Cab that’s harsh on its own, then biting into a slice of dry-aged ribeye-the tannins smoothing out, the fruit coming to the fore to complement the rich meat with a tang of minerality. They deserve to have a sommelier pair their food with a drink that’s actually designed for the purpose. We think non-drinkers and people just trying to cut down on drinking deserve better. Sure, they might work in a pinch for pregnant women celebrating a special occasion but nobody is fooled and nobody really enjoys drinking them. Who And What Are Wine Proxies For?Ĭonventional non-alcoholic wines don’t taste good enough to appeal to anyone who isn’t desperate for a substitute. We call it The New Cru-all the complexity of great wine, none of the alcohol. We’ve studied and practiced wine blending, and we’re taking all that experience to blend these new ingredients into a new form of beverage. The art of skillful blending is behind many of the world’s greatest wines-from Champagne to Bordeaux, and beyond. Blends are constantly tinkered with, tested, and never bottled until they’re ready. In our lab, the pursuit of complex flavor consumes us. Proxies are not an afterthought for our winemaker like non-alcoholic wines often are. Our Proxies are made by an experienced winemaker explicitly dedicated to this project. This approach to layered, complex flavor contrasts completely with conventional non-alcoholic wines where flavor is only subtracted, never added. We add floral ingredients for aromatics, and umami-rich vegetables for depth and earthiness. We add wood, teas, and hops for tannin and texture. We don’t just add lemon juice when we want lemon flavor, but a combination of juice, oleo-saccharum, bitters, dried fruit, and more for dimensional layers of lemon. In addition to juices and teas, we call on a wide range of housemade bitters and tinctures, vinegars, and infusions. Proxies draw on a library of hundreds of housemade ingredients. Read on for a closer look at what makes Proxies different than the non-alcoholic wine you’re used to. Instead of dealcoholized plonk, we craft layered blends of juices, teas, spices, bitters, and more. They’re designed to be an effective proxy, not a pale imitation. Proxies, by contrast, are designed from the start with flavor and the ability to pair with food in mind. They’re sweet, lack complexity, and don’t pair well with food. The result is a drink that tastes next-to-nothing like the real thing. Conventional non-alcoholic wines are made by stripping the alcohol out of cheap bulk wine.
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