1. WHAT IS IT?
Origin: pomace—a pulpy matter from the seeds, stems and skins of grapes after being pressed to make juice.
History: 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
2. IS IT HEALTHY?
Nutritional Value: iron, fiber, protein, antioxidants, polyphenols
Health Benefits: decreases risk of heart disease and cancer
Replaces: gluten-based flours
NOTE: Wine flour can taste bitter if you use more than 1/4 cup
3. WHERE CAN I FIND IT?
Where: order it online at WholeVineProducts.com
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.
4. HOW LONG DOES IT LAST?
Store: in a cool, dark spot for 6-8 months
5. I DIDN’T KNOW THAT. . .
- Research is looking at wine flour as a natural food preservative from its abundance of polyphenols.
- 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.
6. BUT HOW DO I EAT IT?
Craving more? Try these recipes:
Cabernet Wine Pasta (from machenoirfoods.com)
Margarita Pizza with Wine Flour (from machenoirfoods.com)