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Proxies are those new drinks that don't 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 category of their own. A still young category, but already fascinating, in full creative effervescence.

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 dialogue with dishes, highlight textures, elevate food — just as a great wine or a sake might do.

A proxy can be crafted from a complex blend of juices (grape, apple, beetroot, vegetables), infusions (leaves, roots, flowers), spices, peels, 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 for distraction

These are not instant-pleasure drinks like a soda or a sweet mocktail. These are drinks for savouring, sometimes even for contemplation. They ask that you give them a little time, 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 cooks, 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 open the way to menus without compromise, to a more inclusive gastronomy, more coherent too, particularly in connection with health considerations or lifestyle choices.

A serious, open, and uplifting alternative

For guests, these drinks win people over through their maturity. They don't try to be young, fun, or sweetened. They speak to wine lovers, gastronomes, and the curious. They fit on 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 indulging. 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 further in their vision of flavour. The sourcing is demanding. Each reference is tasted, tested, and paired. There is no fixed definition of a proxy: some are acidic and spiced, others bittersweet, others still very plant-forward. These are drinks that deserve to be discovered at your own pace.

Proxies don't 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.