James Beard Award Winners
Four-pack
Mixed Pack
Preservative-Free | ABV <0.5%
Not to brag, but Proxies have some pretty fancy friends. Among them: James Beard Award-winning chefs Dominique Crenn, Sean Brock, Beverly Kim, Johnny Clark, and sommelier Miguel de Leon. Each joined with us to create a custom blend, now available in this exclusive four-pack.
Taste all four limited-edition Proxies—a high-acid white, savory sparkling rosé, textured orange, and a full-bodied red—and tell us you don’t think this lineup is a contender for an award of its own.
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Chef & Somm Approved
Preservative-Free | ABV <0.5%
Not to brag, but Proxies have some pretty fancy friends. Among them: James Beard Award-winning chefs Dominique Crenn, Sean Brock, Beverly Kim, Johnny Clark, and sommelier Miguel de Leon. Each joined with us to create a custom blend, now available in this exclusive four-pack.
Taste all four limited-edition Proxies—a high-acid white, savory sparkling rosé, textured orange, and a full-bodied red—and tell us you don’t think this lineup is a contender for an award of its own.
- Amuse
- Vinta
- Pétanque
- Audrey
Nutrition
Serving: 5 fl oz (150mL) | 25 Calories | Sugars 6g
Notes
A collaboration with chefs Beverly Kim and Johnny Clark, of Parachute and Anelya in Chicago. Chef Beverly asked us to capture joy in a bottle; chef Johnny was focused on diversity of flavor, and the marriage of fruit, texture, acid and tannin. Together, we drew from the flavor mosaic of Korean cuisine to create an effervescent, celebratory blend that’s even better paired with friends and family.
Pairing
Kimchi, Crisp-fried Scallion Pancakes, Tofu Jjigae.
Fruit
Syrah, Pear, Plum, Cherry
Acidity
Pineapple, Lemon, Mandarin
Spice
Miso, Galangal, Orris Root
Body
Omija Tea, Hops
Nutrition
Serving: 5 fl oz (150mL) | 25 Calories | Sugars 5g
Notes
Vinta is our collaboration with award-winning sommelier Miguel de Leon. Orange in color, texture, and style, Vinta draws inspiration from the golden glow, intense aromatics and tannic structure of skin contact wines. To honor Miguel’s Filipino roots, Vinta marries tropical fruit with citrus, tea, and pandan.
Pairing
Fried Chicken, Spicy Ramen, Eel Nigiri, Tonkatsu, Plain White Rice.
Fruit
Riesling, Pineapple, Peach
Acidity
Tangerine, Lemon
Spice
Annatto Seed, Fennel
Body
Darjeeling Tea, Pandan
Nutrition
Serving: 5 fl oz (150mL) | 35 Calories | Sugars 7g
Notes
Made with chef Dominique Crenn, Pétanque’s linear backbone—from Riesling, verjus and yuzu—is rounded out with floral notes and herbal depth. Underscored by a trio of teas, the midpalate leans into honeysuckle, osmanthus and sage, while makrut lime lingers on the finish, daring you to take another sip.
Pairing
Smoked Scallops with crispy capers, Creméux de Bourgogne, Caviar
Fruit
Riesling, Green Apple, Kiwi
Acidity
Verjus, Makrut Lime, Yuzu
Spice
Juniper, Gentian
Body
Oolong, Honeysuckle
Nutrition
Serving: 5 fl oz (150mL) | 30 Calories | Sugars 5g
Notes
Developed in collaboration with celebrated chef Sean Brock, this richly layered red featuring tart elderberries bolstered by Appalachian roots and spices draws inspiration from the elderberry wine Brock’s grandmother made every year in her home kitchen.
Pairing
Country Ham, Red Eye Gravy, Stewed Okra, Cheeseburgers
Fruit
Syrah, Cherry, Plum
Acidity
Blueberry, Sumac
Spice
Leather Britches, Burdock
Body
Elderberry, French Oak
