Wine Flour

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Origin: pomace—a pulpy matter from the seeds, stems and skins of grapes after being pressed to make juice.

About: After harvested and pressed for juice, a goopy grape residue is left behind (mountains of it) and has been the wine industry’s biggest concern regarding sustainability. Traditionally discarded as garbage, pomace these days is sold to gardeners and used for compost. In more recent use, the leftover material is ground and milled into a flour-like substance.

Varieties: 8 based on different wine grapes

red: Zinfandel, Cabernet Sauvignon, Merlot, Syrah, Pinot Noir

white: Chardonnay, Riesling, Sauvignon Blanc



Benefits: decreases risk of heart disease and cancer

Nutrients: iron · fiber, protein · antioxidants · polyphenols

Replaces: gluten-based flours



Store: the baking section of specialty grocery stores like Green Star Coop

Online: Fingerlakes Wine Flour

Shopping Tip: If you’re trying to make pie crust or pound cake buy lighter flours, like Chardonnay, Riesling or Sauvignon Blanc. For chocolate-based desserts, red meats, or roux, use the darker flours like Cabernet Sauvignon or Syrah to enhance flavor.



In a cool, dark place for 6-8 months.



  • Research is looking at wine flour as a natural food preservative.
  • If wine flour becomes a huge success, one company currently selling it will attempt to produce other flour products from asparagus, peppers, eggplant, and parsley.



Pinto Noir Brownies

Reisling Turkey Gravy

Cabernet Berry Breakfast Bowl


NOTE: Wine flour can taste bitter if you use more than 1/4 cup of it


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