AED 126

Description

MADE FROM GRAPE SKINS AND - No other additives, colors, dyes, sweeteners, sodium or preservatives. Our wine flour comes solely from wine-grapes grown in the Finger Lakes Region of New York. Wine flour CONTAINS NO ALCOHOL..
REUSING INSTEAD OF DISPOSING- After the winemakers press the grapes for their juice, the leftover ent-rich skins and , known as pomace, are often disposed of. We recycle the tasty and y pomace to make wine flour to be reused for consumption..
NATURAL, Y WINE FLOUR- Our wine-grape skins and are sun dried, cold pressed, sorted and artisan milled keeping tion in and harmful heat s out. Wine flour is heart y because of its natural source of antioxidants and polyphenols. Each tablespoon of low carb, gluten-free, sodium-free wine flour adds 2 grams of protein and 3 grams of fiber! Perfect for adding ents to recipes that wouldn’t normally have them like bread, gravies, sauces and cupcakes..
USE TO ADD FLAVOR, TION AND COLOR- Wine flour is not a substitute for regular flour. It should be used as an addition to supplement flavor, tion and color in recipes. We recommend substituting one or two tablespoons of wine flour to a cup of flour in a recipe. It can also be used when thickening sauces or in rubs..

DRINK YOUR WINE AND EAT IT TOO! Now you can add tion, flavor and color to any recipe with innovative wine flour by DU VINO. Our wine flour is made from leftover grape skins and after the wineries harvest and press the wine-grapes for their juice. Instead of diding the remaining pomace (skins and ), we recycle the ent rich by-product to make a delicious, edible wine flour! The flour is made by sun drying, sorting, cold pressing and then stone milling the grape skins and into a delicious flour. The drying process removes the alcohol but preserves the color, flavors and aromas made from the fermentation. Perfect for using in your favorite recipes! Our flour comes from the wine-grapes grown in the beautiful Finger Lakes Wine Region of New York and is gluten-free, sodium-free, low carb and high in protein, fiber, antioxidants, s and minerals. The flavors mimic the fermented grapes they come from tasting like wine, and taking the colorful hues from the grape- purple flour for red grapes and gold for white grapes. WINE FLOUR IS NOT A SUBSTITUTION FOR REGULAR FLOUR! Wine flour should be used as a supplement to enhance your recipe with flavor, tion and color. It’s water absorbent, so you just have to use a little bit to get the color, flavor and tion. We recommend substituting one or two tablespoons of wine flour to a cup of flour in a recipe. It can also be used when thickening sauces or in rubs. When pairing wine flour with your recipes it’s a good idea to remember the rules of pairing wine with your food- you would make steak rub with a red wine flour or a turkey gravy with a white wine flour to best bring out the flavors of your recipes. CABERNET SAUVIGNON- anything made with black raspberries or blackberries, plums, steak, stews, red sauces, other red meat, etc, cakes, cookies, pancakes.

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Cabernet Sauvignon Wine Flour/Wine Powder made 100% from Grape Skins and grown in NY Wine Region- Gluten Free Flour Rich in Antioxidants, Protein & Fiber- Use to Add Flavor, tion and Color

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