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Food with Wine, Or Wine with Wine?

October 17, 2011 Leave a comment Go to comments

A recent blog post on bottlenotes called “Eat your wine” readily attracted my attention (what does it mean, Eat your wine? The wine is not liquid anymore?). It appears the post is actually not about wine and not about food – it is simply about creativity and imagination, put to a good use.

After the Cabernet Sauvignon grapes are pressed, the skins and seeds are kept together with the grape juice through the process of fermentation (much of the color and taste of wine comes from the contact of juice with the skins and seeds). Once fermentation is complete, the young wine (juice) is separated from the skins and seeds mass which is called pomace. Typically, pomace is either discarded or converted into fertilizer. It turns out that it can be used for something else. Particularly, it can be dried and then … milled into the flour!

Such Cabernet flour contains lots of minerals and vitamins, and it is also rich in anti-oxidants and reservatrol. But – while medical benefits are important, it simply produces delicious baked goods (or so this is what the people say). Enters CIA-trained Pastry Chef Rachel Klemek from Blackmarket Bakery who makes Cabernet flour into brownies, brittles and pasta (!).  All of the baked goods, as well as Cabernet flour are available online for purchase online through Marché Noir Foods.

Uff, it sounds like advertizement, and I didn’t mean it. Now, the real question is – when you eat Cabernet pasta, literally made from Cabernet grapes which had been already fermented, is that considered eating or drinking? Another question is – if you have a glass of wine with your Cabernet pasta, is that food with wine or wine with wine?

Oh well, I don’t know about you, but I have to try it. Note to self – get some Cabernet flour (or, at least, some Cabernet pasta) and start cooking! Cheers!

 

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