Interview with Jennifer David, Founder of Faux Wine

Faux Wine is available at Orangily

Orangily: Could you tell us more about your career in food and beverage in Indy?

JD: I’ve spent 28 years in the wine industry working in sales management for distributors and fine wine importers across the country. In 2016, I moved to Indianapolis to work with a fine wine importer. My career, including my time in the Midwest, has always been centered on brand building and working closely with distributors sales and management teams, restaurants, and retailers, with a focus on quality-driven portfolios and great producers from around the world.

Orangily: How did you get the idea to start Faux Wine?

JD: When I decided to cut back on alcohol during covid, I realized there weren’t many options for current wine drinkers that didn’t come across as a compromise, especially at the table with food. I wanted to create something from the ground up,  wine-adjacent, but built intentionally with all the components that make wine enjoyable: fruit, acidity, tannin, and body. Something that feels complete in a glass, pairs naturally with meals, and isn’t trying to be a replacement.

Orangily: What advice do you have for someone curious about wine alternatives and new to the category?

If you’re new to wine-adjacent drinks, start by exploring drinks with the elements you love in wine or any beverage, whether you’re drawn to fruit-forward flavors, herbal and botanical notes, or something more savory.  And take every opportunity to try new things. The NA category is changing rapidly.

Orangily: What are some of your favorite foods to enjoy with Faux Wine?

Food and wine have always been a huge part of my life, and creating Faux, I wanted to make something food-friendly from the start. I love pairing it with meals that highlight each style: seafood with the white, asian food with the rosé, and charcuterie or grilled lean meats with the red.