For every pallet of wine produced in California, there is a small mountain of grape waste, called pomace. In our modern age of sustainability, new efforts are being made to find constructive uses for that byproduct.
Food products weren't what WholeVine was created to investigate, says Chief Science Officer Torey Arvick.
Their first products were cooking oils, cold-pressed from pomace that was differentiated by varietal. Arvick says the differences of the grape types remain distinctive in the oils.