You can find flour milled from most any grain these days.
Now, you also can find flour with red wine in it. Cabernet Sauvignon, to be exact.
Earlier this year, when I was strolling through the Tyler Florence Shop in Napa, I spied bags of Cabernet Wine Flour and Cabernet Cocoa Powder, both of which I just had to buy. After all, it’s pretty hard to resist their striking reddish-brown hues.
They’re made by Marche Noir Foods of Irvine, CA. The wine flour is made from the pomace (skins) of Cabernet Sauvignon grapes after they are crushed. The skins are dried, then milled into a powder, which apparently is high in iron, fiber and Resveratrol (a natural anti-oxidant). The Cabernet Cocoa Powder is just dark cocoa powder mixed with the Cabernet Wine Flour.
A 10-ounce bag of the Cabernet Wine Flour was $14.95 at the store; a 10-ounce bag of the Cabernet Cocoa Powder was $9.95.
I couldn’t wait to try baking with them. The Marche Noir Web site is a good place to start for recipes. I zeroed in on the one for “Cabernet Velvet Cupcakes with Ganache Glaze,” which incorporates both the wine flour and cocoa powder. The recipe also calls for red food coloring, but I left that out.