Just when we thought the food & wine industry couldn’t get any more innovative, wine flour (or powder) proves us wrong. This upcycled ingredient will literally change the way you consume wine.
What is Wine Flour?
Wine flour is a powder made from grape skins and seeds left over from wine production.
While there’s no alcohol after the grape skins have been dried and ground, the flavor and aroma from the fermentation process still remain. Depending on the brand and type of wine you select, wine flour scent and taste will vary.
The Pinot Noir wine flour I purchased is fruity, tangy, and chocolatey.
How is Wine Flour Made?
Pomace, a pulpy matter from the seeds, stems, and skins of grapes is where it all begins.
After harvested and pressed for juice, a goopy grape residue is left behind (mountains of it) and has been the wine industry’s biggest sustainability concern. Traditionally discarded as garbage, pomace these days is sold to gardeners and used for compost.
To actively contribute to a better food system, wine producers have looked to repurpose what would otherwise be thrown away. So leftover grape residue is dried, ground, and milled into a flour-like flavor enhancer used in both sweet and savory recipes.
Is Wine Flour Healthy?
Yes! Wine flour is packed with vital nutrients and minerals ideal for Superfood Fans. Its health benefits are synonymous with actual wine.
Wine flour contains antioxidants, calcium, fiber, iron, magnesium, polyphenols, potassium, and protein.
Where Can I Buy Wine Flour?
Wine flour is still relatively new, making it tricky to find in large-scale grocery stores. It’s worth checking your local co-op or health food store. You could also visit your local winery and see what they’re doing with their pomace.
Wine flour is on the pricier side, costing anywhere from $18 – $20. But for creative chefs and home cooks, it’s worth the splurge.
Store wine flour in a cool, dark place for 6-8 months. For long-term use, keep in the freezer.
How to Use Wine Flour?
When adding wine flour to your recipes remember the rules of food & wine pairing. Add red wine flour to red meats or chocolate, and white wine flour to fish or summer fruits.
- Baking: Wine flour should be used as a supplement, not a substitute, for all-purpose and gluten-free flour (think cocoa powder!). Start with 1-2 tablespoons wine flour per cup of all-purpose flour for baked goods or meal applications like smoothies, sauces, or stews. Use 1/4 – 1/2 cup wine flour for bread breaking. You can always add more to your taste.
- Food Coloring: Red wine flour in particular can be used as a natural color additive, making your baked goods or smoothies pop with purple. You can add it to any baked good from cookies to pancakes, or roll your own red wine spaghetti.
- Wine Substitute: Any dish that calls for liquid wine can benefit from wine flour. For example, sprinkle some in your tomato sauce, soups, and stews.
- Concoct New Condiments: Salad dressings! Meat rubs! Spice mixes! Oh my! There’s lots of wiggle room to experiment and discover wine flour’s endless possibilities.
Recipes with Wine Flour
Red Wine Hot Chocolate (coming soon!)
The Story of Wine Flour
What do you know about Wine Flour? Let me know in the comments below!