Wine Spectator Online - December 13, 2006
Ontario, Canada based Vinifera For Life may be benefiting from recent reports showing the red-wine compound resveratrol extends the life and endurance of mice.
Mark Walpole's small company is seeing an increased demand for his Cabernet Sauvignon flour, which is made from grape skins--where the resveratrol is at--discarded during the winemaking process. In addition, the flour is enriched in omegas-3 and -6 and is gluten-free.
Walpole said the idea came naturally, being a professional--and frugal--chef for some time. "We drink wine and it tastes very good, but the leftover part should also have great possibilities," he said.
Five years later, he now sells Cabernet Sauvignon, Chardonnay and Icewine (Vidal and Riesling) flours, sourced from five local VQA wineries and available in a handful of Ontario shops.
Walpole makes everything from breads to pasta to pancakes and smoothies with the flour. Sounds good, but Unfiltered still prefers to get resveratrol the old-fashioned way.
Funding for this project was provided in part by Agriculture and Agri-Food Canada through the Agricultural Adaptation Council's CanAdvance Program.