Baking with Wine Flour
A new product called wine flour is available for bakers and chefs. It’s made by drying, sifting, and grinding grape skins and seeds left over from winemaking. When added to food like bread, crackers, bagels, or pasta, it adds a burgundy color and changes the taste of food (making it more winey, I assume).
Most importantly for many people, wine flour contains resveratrol, the antioxidant that’s responsible for all sorts of health benefits. These benefits don’t come cheaply, though. The wine flour costs CA$12-15 per kilo ($10.48-$13.10) and is hard to get. Only 200 tons were made this year, though Vinifera for Life plans to triple production for next year.
