Founder's Note

Faux Wine didn’t start in a boardroom analyzing market trends.

It began with a small fortune spent on bottles of non-alcoholic wine that, more often than not, ended up down the sink.

I wanted to like them. I really did.

Working in the wine industry made me more optimistic than I probably should have been. Every new bottle felt like it might finally be the one. It wasn’t.

So I stopped looking for the right bottle and started asking a different question.

Not because I wanted a business. I didn’t. I just wanted something I could enjoy with dinner.

I knew I couldn’t recreate wine without alcohol in my kitchen. So instead of trying, I started pulling apart the things I loved most about it: structure, acidity, and balance. Then I started asking where those qualities could come from.

For the next two years, my kitchen became a weekend laboratory. There were more ingredients than I can count, including more than a few next-day Amazon deliveries prompted by an overnight idea. Some sounded brilliant on paper and were terrible in a glass. Rose water had its moment. Pineapple certainly had its moment. Neither survived.

That’s how Faux Wine began: not by trying to imitate wine, but by creating a still, alcohol-free beverage with structure, acidity, texture, and balance. Something complete on its own, and made for dinner.

That remains the philosophy behind every bottle, and the kind of beverage I set out to make for myself.

— Jennifer David

— Jennifer David