This sounds like one of the stranger concepts we’ve run across in the wine world lately. According to Wine flour promises taste, health benefits to bakers, a Canadian firm, Vinifera For Life, is using grape pomace, the skins and seeds left over after winemaking, to make flour. They manage to dry the goopy stuff, grind it, and sift it to produce flour for baking purposes.
This can then be used in low concentrations as an added ingredient in any application where flour is normally used, said Vinifera For Life chief executive officer Mark Walpole.
For example, in bakery goods, such as breads, crackers, bagels or muffins, the wine flour is used at a concentration of 7-10 percent. In pasta it can be used at a concentration of up to 25 percent. And if the flour is ground finer, it can be incorporated into energy bars or even drinks, such as protein beverages or tea.
According to the article, the wine flour doesn’t alter the texture of the baked product, but “the wine flour does have a significant effect on taste and color, bringing a deep burgundy color to products, and a distinct, enhanced taste but no acidic aftertaste.” Good color, great flavor notes, but a short finish, apparently. 😉