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. Its structure. Its acidity. Its 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 because I had 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 structure, acidity, texture, and balance in a way that felt complete on its own and paired well with dinner.

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

— Jennifer David