Proxies
Continuing its innovative product line, Proxies is developing more complex sparkling wine, a canned wine line and limited edition collaborations, such as a sparkling rosé created in partnership with the Michelin-star Chicago restaurant, Parachute.
Canadian Business magazine. Proxies develop a non-alcoholic wine that can stand up against traditional wines in terms of taste and complexity.
Charlie Friedmann, president of Proxies, crafted the wine from varietal wine grapes from European vineyards, adding verjuice from Ontario’s Niagara region for acidity and body, layering in teas for structure, tannin and aromatics, and adding other fruit juices for depth and additional flavour. The final touch: herbs and spices for aroma and complexity.
The wines are free of preservatives, a rare exception among non-alcoholic wines.
The judges noted that while sales of booze-free spirits and beers have grown exponentially over the past few years, wine alternatives have lagged behind. The reason may rest with the practice of de-alcoholizing mediocre bulk wines, resulting in an end product that lacks complexity wine lovers look for.
Proxies’ goal was to create a non-alcoholic wine that pairs well with food. Top-tier hotel chains like Four Seasons, Fairmont and Ritz-Carlton have added Proxies to their beverage menus.
