AprèsVin’s VARIETAL GRAPE SEED OILS are produced from wine pomace (the leftover residue from winemaking) which is carefully collected from select wineries in Eastern Washington and kept separate by variety. The grape seeds contained in the pomace are separated, dried, and cold-pressed to yield extra special, varietal grape seed oils with unique and distinctive flavors.
Grape seed oils are excellent to use in dips, salad dressings, marinades, and sauces. And, because of their very high smoke point (485 degrees F), grape seed oils (unlike olive oil) can be used in high temperature cooking applications such as stir frying, sautéing, and grilling.
The pure (BARE NAKED) grape seed oils include Riesling, Chardonnay, Cabernet Sauvignon, and Merlot varieties. Not unlike their wine counterparts, there are highly distinctive flavor differences expressed between the oils pressed from white viniferous grapes (Riesling and Chardonnay) and those pressed from red viniferous grapes (Cabernet Sauvignon and Merlot).
ApresVin’s GLUTEN-FREE GRAPE SEED FLOURS are made by milling the press cake (comprised of ground up, de-fatted seeds) which remains after the grape seeds have been cold-pressed to release their oil. Grape seed flours, when added at 5% to 10% by weight of dry ingredients (or 1 to 2 tablespoons per cup), impart outstanding color, flavor, texture, and a several thousand fold boost in antioxidants to baked goods.
FUN FACT: Did you know that it takes 3,000 pounds of grapes, or approximately half an acre in a vineyard, to yield enough dried seeds (75 pounds) to produce ONE GALLON of AprèsVin’s varietal grape seed oil? This same half acre of grapes will produce approximately 300 gallons of wine!