Proxies – wine and champagne that aren’t wine at all?
Proxy wines are non-alcoholic wines that don't want to be wines at all. They don't claim to imitate a good wine; they simply offer themselves as a non-alcoholic alternative to the classic wine accompaniment to a good meal or an after-work glass on the couch.
The focus is on the aroma and mouthfeel, which can be reminiscent of wine due to its complexity. However, each proxy wine and proxy sparkling wine is an independent and finely sophisticated mixture of special ingredients, such as fermented tea, vinegar, herbs and juices. Kefir or kombucha are also often used as a base. The fermented tea not only provides the slightly bitter note, but also contains the tannins typical of red wine. Verjus, the juice from unripe grapes, is ideal for creating acidity. The interaction of the various and at first glance unusual ingredients such as pine needles, hay and gooseberries creates profound and complex drinks that can keep up with classic wine and sparkling wine in terms of structure and taste. In contrast to non-alcoholic wine, proxies almost exclusively avoid the addition of sugar.
The proxies have their origins in Michelin-starred cuisine, devised by top chefs as the perfect non-alcoholic match for their exquisite dishes. Little by little, the first classic winemakers are also discovering the potential of non-alcoholic creations that manage in a very creative way without alcoholic wine at all.
THE PERFECT TASTING PACKAGE - CLICK ON THE IMAGE
