Wine Flour Finds Its Way Into Baked Goods

We all know the wonderful sensation of sipping on a bold glass of Cabernet, but one bakery in California is taking things a step further and baking with a wine flour.

Here's the deal: Wine production leaves behind a mushy pile of pulp, seeds and skins called pomace, which happens to be packed with iron, fiber and polyphenols. Up until recently, the nutrient rich byproduct was destined for the dumpster. It turns out, though, that the...