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Proxies are those new drinks that do not try to copy wine, but to offer a credible equivalent at the table, without a drop of alcohol. Designed for gastronomy, they rely on aromatic complexity, length on the palate, freshness and balance. Neither wine, nor juice, nor soda: proxies are a genre unto themselves. A category still young, but already fascinating, in full creative ferment.

A sensory experience designed for the table

At Gueule de Joie, we understood early on the potential of these drinks to reconcile discerning palates with sobriety. Because they speak the language of flavour: attack, mid-palate, finish, natural tannins, controlled bitterness, balanced acidity. They converse with dishes, highlight textures, elevate food — just as a great wine or a sake might.

A proxy can be crafted from a complex blend of juices (grape, apple, beetroot, vegetable), infusions (leaves, roots, flowers), spices, zests or macerations. Some are lightly sparkling, others completely still. Some draw inspiration from the world of red wine, others from white or rosé. But all share the same DNA: the pursuit of gastronomic balance, without the effects of alcohol.

Drinks for savouring, not distraction

These are not immediate pleasure drinks like a soda or a sweet mocktail. They are drinks for savouring, sometimes even for contemplation. They ask that you give them a little time, that you serve them at the right temperature, in the right glass. They are part of the culinary experience, they extend it, they question it.

For restaurateurs, sommeliers or chefs, proxies are a wonderful material to experiment with. They make it possible to create genuine alcohol-free pairings, at the same level of refinement as those with alcohol. They pave the way for uncompromising menus, a more inclusive gastronomy, more coherent too, particularly in relation to health concerns or lifestyle.

A serious, open and uplifting alternative

For diners, these drinks impress with their maturity. They do not try to seem young, fun or sugary. They speak to wine lovers, gastronomes, the curious. They find their place at a beautiful table, a multi-course dinner, a celebratory meal or a simple desire to eat well without wine. They allow you to stay clear-headed while still treating yourself. And that is a quiet but powerful revolution.

We have selected proxies from small workshops, innovative estates, sometimes even from chefs who wanted to push their vision of flavour further. The sourcing is exacting. Every reference is tasted, tested, and paired. There is no fixed definition of a proxy: some are acidic and spicy, others bittersweet, others still very vegetal. These are drinks that deserve to be taken the time to discover.

Proxies do not replace wine. They offer something else. A serious, sensory, gastronomic alternative. A new way of drinking at the table, more mindful, more open, and just as uplifting.